It’s sweet potato pie season! There’s nothing better than pie other than pie that can be digested easier because the ingredients aren’t over processed. Know what that means for you? Less guilt, and less tummy aching. Woohoo! The recipe I followed was by vegan chef Afiya Ibomu (she cooked for Erykah Badu) who has a book out entitled, The Vegan Soulfood Guide to The Galaxy.
It’s a handy guide that allows you to cook more plant based dishes that taste wonderful. Even if you aren’t a vegan you can still find this book helpful. And if you’re interested in veganism or at least increasing your fruit and veggie intake, Ibomu has provided a plethora of useful information, nutrition facts and steps for how you can transition to a vegetarian/vegan lifestyle. But with out further adieu, here’s the recipe (this is the only one I’m giving away from her book because the book is a worthy purchase, trust me, I’ve tried quite a few of her recipes and they’re on point).
1/4 cup of flour (I used arrowroot flour, which is easier to digest than general flour and it’s gluten free)
1//2 tbsp pure vanilla
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger (I used powdered)
1/4 of melted margarine
2 pie crusts (the recipe yields two pies)
2. Remove potatoes from oven and let cool enough to peel them.
3. Place an oven rack on 2nd to last shelf then preheat oven to 350 degrees.
4. Peel the potatoes then puree in food processor or mash in a large bowl.
5. Mix flax meal, agave and potatoes in a bowl.
6. Heat spices in a small skillet on medium/low heat for 30 seconds, then add margarine to the pan and melt.
7. Add the mixture to the potatoes.
8. Mix all ingredients with a hand mixer or food processor until smooth.
9. Pour mixture into pie crust, leaving about 1/2″ unfilled.
10. Cover top of pie crust with foil (so that it doesn’t cook faster than the rest of the pie) and remove the foil during the last 10 minutes of baking.
11. Baked for 55-60 minutes (The finished results are what you see in the first picture).
This pie is delicious. It tastes like any other sweet potato pie with “regular” ingredients. However, I will say that pure maple syrup (not Aunt Jemimah or the run of the mill supermarket brands) and agave nectar can be expensive (agave is cheaper though) so this pie is probably only going to be made once every so often.
For more information about Afiya Ibomu’s book CLICK HERE.