SWEET POTATO PECAN PIE

Today I’m bringing you something along the lines of a pecan pie, although I’m not even sure what a pecan pie is, nor do I think I’ve actually ever tried one! I’m taking it into my own hands to declare this would somewhat fit into the same category with: pecans.. Tick… sweet caramel flavour.. Tick.. Some chocolate for good measure…Tick. There are some beautiful flavour combinations with the cinnamon, nutmeg and maple, and if you put it in a pie dish… (cough).. tart pan, that makes it a pie, right?

Well maybe I’m not convinced, nor am I trying to convince you. Just one mouthful is all it will take and we won’t be thinking about trying to name this blooming thing anymore. I can proudly say I’m extremely happy with how this sweet, soft, decadent “pie” has turned out and had to hold back from eating that slice (or the whole cake for that matter) before I got the chance to even photograph it.

What’s that? Sweet potato you see? Yes, it’s not a typo. It’s one of my favourite vegetables to cook with, so extremely versatile in both savoury and sweet dishes. By steaming and combining it with the almond butter, coconut oil and maple syrup you get the most amazing caramel flavour which is very rich and forms a perfect mousse like consistency. This consistency is what helps achieve the rich and creamy filling, which is refined sugar free, dairy free and of course gluten free. Can you count it as a serve of vegies for the day? Why not, just don’t O.D on it as 1. That wouldn’t be fair to your friends and family and 2. Remember everything in moderation.

Hope you enjoy! Would love to know what you think so feel free to comment below and tag me in your instagram posts.

Base

½ cup pitted dates

½ cup cashews

½ cup pecans

½ cup desiccated coconut

1 tbs cacao

Filling

2 cups sweet potato chunks, steamed.

1/3 cup coconut oil

1/3 cup almond butter

2/3 cup pure maple syrup

1 tbs cacao powder

4 tsp nutmeg

¼ tsp cinnamon

¼ tsp vanilla powder.

Method

Coat a springboard tart pan with coconut oil and sprinkle with a little desiccated coconut to prevent the tart from sticking.

Combine all base ingredients in a food processor and pulse until mixture forms a crumble texture and sticks together.

Press the mixture evenly down in the tart pan and into the sides of the pans mould.

Place in the freezer to set while you continue with the filling.

Rinse out your food processor, then add your steamed sweet potato, melted coconut oil, almond butter, maple syrup and remaining spices. Mix on high until a smooth consistency is formed.

Spread an even layer of the filling on top of the prepared tart base, top with some extra pecans and store in the fridge.

*To make the caramel criss cross effect; Melt 1tbs coconut oil. 1tbs almond butter and 1tbs maple syrup together. Pour on to the pie after it has been refrigerated for at least one hour. The coolness of the pie should almost instantly set the coconut oil and stop the desired effect from running