How is that time of the year again? I’ve made a similar lectin-free sweet potato pie last year for Thanksgiving, and couldn’t wait to re-test it and improve it for this year’s fall season. And I though I’d do it earlier this year to give y’all time to prepare. Move over pumpkin, sweet potato got our back this fall.
No pumpkin, no problem. Lectin-free sweet potato pie saves the holidays
I’ve never been a fan of pumpkin, except with few occasion I’ve made a really tasty pumpkin soup. My grandma always tells this story when I was little and was invited to eat at some of our neighbors’ house, and when they told me the second course is baked pumpkin I got all sad and quiet (haha). In Romania we also have a sort of pumpkin pastry, which some people love and I never liked. All this to say, finding out pumpkin is all lectins didn’t ruin my entire world. On the other hand, I absolutely love sweet potatoes, although I discovered them just recently, after moving to the US. They were not a thing when I moved from Romania almost 15 years ago, and they were not a thing in Dubai, where I lived for the most part of those years. Now when I travel back to Europe I see them everywhere, even in the small town my parents live.
So, back to this recipe, there are two ways to go about it: 1. the easy way, just get the usual orange flesh sweet potatoes and make the pie. OR, if you want to complicate your life, like I do, try to make it in two colors, complementary ones that is, purple and orange. It does have a nice visual effect, and I love the addition of the Purple Stokes sweet potato (which to me tastes like chestnuts), but it takes almost double the time, because you have to split the ingredients in two batches. And while you can contaminate some of the purple with orange, you can’t do it the other way around because the orange sweet potato will get muddy. If you choose the difficult path, I suggest making the two color fillings in advance: bake the potatoes, puree them, add the rest of the ingredients and store them in the fridge. This will definitely make everything easier. I did everything in one go and it took me about three hours with the baking of potatoes. It’s totally worth it though; I’m just having some right now with coffee, while I’m typing this.
Another area I want to cover before going to the recipe, is the quantity. Because we are a small family, I don’t do things normal size, because I don’t want to waste food, so my quantities will make two mini pies. I have two mini tart / mini quiche pans with removable bottoms, which I also use for pies. They are about 4 in diameter and not very deep. I only have two so I usually make two pies and I use the leftover dough and filling in a different way. If I had three, this quantity would make three mini pies.
This time I actually had quite a lot of potato filling left, so I added it in layers in a stone bakeware pan, starting with the purple one, followed by the orange, followed by the dough which I crumbled. So I basically made a third one, a reversed sweet potato pie. Most of you will make a full size pie, in a pie mold which will have higher walls, so for that I recommend doubling the quantity of dough, but the filling would be enough for a full size pie.
Of course, pumpkin pie spice is essential for this recipe, so don’t start if you don’t have it.
The dough is made with almond, tigernut and tapioca flours. Please double the quantities if you make a big pie (normal size pan). I’ve made a few photos of the entire process to make it easier to follow this recipe. It’s not complicated at all but there are few steps involved and if you are a visual person like I am you will appreciate this. I use a food processor for making both the fillings and the dough, that’s why I think is better to have the fillings made in advance so you don’t have to go back and forth and clean the processor. Dough will come out super sticky from the food processor, and you will finish it by kneading it by hand with tapioca flour, until you can easily shape it in one or two balls, depending what pan you are using. Regarding the cooking time, I did not add the baking of the potatoes to the time.