Originally, I ordered 2 large organic sweet potatoes with my shop. They notified us that they were spoilt so they sent approximately 12 at a later date for the same price. Talk about a good will gesture?!
I incorporated these into so many dishes but I’m sure you can imagine, 12 is quite a lot!
Leaving them in our vegetable basket, meant that they were visible enough for me to not forget their presence…Eureka!! ‘’why don’t you make a Sweet Potato pie Veronique?!’’ (Yes I talk to my self often enough)
Although I’ve never made one before and this is not a traditionally english dish, I thought what a perfect way to utilise these babies and get creative!
Sooo without further ado…I give you…The recipe to make these yourself! 😀
*As I am not one to follow recipes per say, this is a rough guide off the top of my head*
Ingredients needed for the filling:
6 small/medium sized (orange centred, not white) sweet Potatoes
2 tbsp Honey
2 tsp Vanilla
1 tbsp Org mixed spice (Cinnamon, Coriander, Nutmeg, Ginger, Cloves, Fennel)
2 sprinkles of Himalayan salt
1 tbsp ground Flaxseed
Ingredients needed for the base:
5 medium Apples
2 tbsp Coconut oil
1 tbsp Honey
Pinch of Himalayan salt
1 cup wholewheat flour (I used sprouted but regular wholewheat works just fine)
1/4 cup rolled Oats
Vegan topping (refer to step six)
Preheat the oven to gas mark 6, glaze with coconut oil & bake the sweet potatoes for an hour, until the skins are practically falling off. Peel off the skins and put aside about 2 cups for the filling in.
Rinse, peel and chop the apples. Place them in a sauce pan. (Any variety of apples will do. The sweeter the better!)
Add enough water to just about cover the apples.
Bring the mixture to a simmer on a low/medium flame & add a sweetener of your choosing (for mine, I used honey)
Keep stirring occasionally once the apples start to cook & simmer until the apples have softened.If the water is drying out, add a dash more (I cooked mine for about 20 minutes).
Turn the fire off and either transfer to a blender or use a hand blender and blend until smooth.
*This can be kept in a jar, refrigerated for up to approx 2 weeks*
If you prefer, get store bought applesauce and wait for the following steps although Id suggest you check the sugar content 😉
Combine a tablespoon of ground flaxseed with 2 tablespoons of water and set aside for 10 minutes . This is a great egg replacer and will help bind your filling.
*If you only have full flaxseeds, do not dispair. Transfer 1 tbsp flax & 2 tbsp water to blender*
Right, crust time. First combine the 5 spoons of applesauce, 2 tbsp coconut oil, 1 tbsp Honey, 3 dates, and salt in a food processor. Pulse a few times. Next, add 1 cup of whole wheat flour and 1/4 cup of rolled oats and pulse the mixture until you have an even dough.
*If it’s too dry, add more applesauce; too sticky, add a dash of flour*
Split this dough evenly into your hands and roll. Flatten the dough into discs and transfer to your well oiled ramekins or cupcake pan. Press each disc down evenly.
*If you’d prefer a full pie, use a suitable flan or pie tin.*
Add your set aside flax gel to a food processor and combine all the ingredients from the filling list. Process for 2 minutes until the mixture is consistent.
Spoon the batter into the ramekins or cupcake pan.
Bake on gas mark 4 for approx 30 minutes. Check them after 20 minutes to avoid burning.
Remove from the oven and give them some cooling time.
*To finish you can add a dollop of vegan yoghurt, ice cream or coconut cream*
Dig in and enjoy!