Multi-Colored Sweet Potato Pie (Gluten-Free, Dairy-Free)

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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.

Further Food Nutritionist Commentary:

Sweet potatoes are high in fiber, beta-carotene, and anthocyanins. Fiber improves gut health by aiding digestion, beta-carotene helps improve eye health and anthocyanins are an antioxidant that has been linked to slowing the growth of certain cancer cells.

By Camryn Goldstein

Multi-Colored Sweet Potato Pie (Gluten-Free, Dairy-Free)

  • Prep Time: 1.5 hours
  • Cook Time: 25 minutes
  • Servings: 10

Ingredients

FOR THE PIE CRUST (these quantities make two 4 or 5-inch mini pie crusts if you make a full-size pie use double everything):

1/2 cup almond flour + 1tbsp
1/2 cup tigernut flour + 1tbsp
1/2 cup tapioca flour + 7 tbsp (for kneading)
1/2 teaspoon baking powder
1 teaspoon date paste
1 egg
1/8 teaspoon salt
1/3 cup melted (but not warm) coconut oil
1/2 teaspoon red wine vinegar

FOR THE FILLING:

ORANGE COLOR:
1 medium sweet potato with orange flesh, baked and pureed (about one heaping cup)
4 teaspoon coconut butter (or any nut or coconut butter)
1 or 2 teaspoon date paste
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon pumpkin pie spice
1 egg

PURPLE COLOR:
1 medium sweet potato with purple flesh (stokes purple, about one heaping cup), baked and pureed
4 teaspoon pecan butter (or any nut or coconut butter)
1 or 2 teaspoon date paste
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon pumpkin pie spice
1 egg

DATE PASTE:
2, 3 dates, soaked in water for an hour, and mixed in a food processor

FOR THE FROSTING: one can cold coconut cream (previously stored in the fridge for at least one day)

Instructions

  1. Oven should be preheated at 350F when you are ready to bake.
  2. MAKE THE DATE PASTE: soaks about 3, 4 dates in water for an hour and mix everything in a food processor to make a paste. I used 4 dates and only added half of the paste, but you can adjust to your taste. Remember sweet potatoes are already sweet and there is no sweetener in this recipe.
  3. MAKE the FILLINGS in advance: mix separately the ingredients for the two colors, in a food processor (make the orange one first so you don’t have to wash the food processor when making the purple one), then make the purple and store in the fridge until you have the pie crust ready. If using just orange sweet potato, double the quantities for the orange filling.
  4. MAKE THE CRUST (double the quantities if making a full size pie): Beat the egg, coconut oil and vinegar in a mixing bowl.
  5. In a food processor add 1/2 cup of almond, 1/2 cup of tigernut, 1/2 cup of tapioca, salt and baking powder, 1 tsp date paste, add the wet mixture and mix on low until combined. Take the dough out. at this point it will be very sticky. Add the dough on a working surface, gradually add the 1 tbsp almond flour, 1 tbsp tigernut flour, and the tapioca one tbsp at the time and knead. By the time you added the 7 tbsp of tapioca flour your dough should not stick to you hands anymore and will be easy to work in a ball. If still sticky, maybe it needs 1 or 2 extra tbsp of tapioca flour.
  6. ASSEMBLE THE PIE: Grease the molds (I used avocado oil) and dust them well with tapioca flour. Start shaping the crust dough into your molds, I like to do it quite thick to make sure it doesn’t break. Make some whole with a fork (I’m not sure this step is necessary but I did it anyway). Add the two fillings so the final pie will have a marbled look, but don’t over mix purple with orange because the orange will easily take on the purple color. Bake at 350F, on the lower rack, for about 25 minutes if you make mini pies, give it some extra 5 minutes or so if you make a full size one. You will have some leftover filling, which you can bake separately.
  7. MAKE THE FROSTING: Make sure the coconut cream, your mixing bowl and the beaters from your electric mixers are really cold (keep them for about 15 minutes in the freezer). Mix on high until the cream reaches stiff peaks. Add it on your pie when the pie is cold.
Oven should be preheated at 350F when you are ready to bake. MAKE THE DATE PASTE: soaks about 3, 4 dates in water for an hour and mix everything in a food processor to make a paste. I used 4 dates and only added half of the paste, but you can adjust to your taste. Remember sweet potatoes are already sweet and there is no sweetener in this recipe. MAKE the FILLINGS in advance: mix separately the ingredients for the two colors, in a food processor (make the orange one first so you don’t have to wash the food processor when making the purple one), then make the purple and store in the fridge until you have the pie crust ready. If using just orange sweet potato, double the quantities for the orange filling. MAKE THE CRUST (double the quantities if making a full size pie): Beat the egg, coconut oil and vinegar in a mixing bowl. In a food processor add 1/2 cup of almond, 1/2 cup of tigernut, 1/2 cup of tapioca, salt and baking powder, 1 tsp date paste, add the wet mixture and mix on low until combined. Take the dough out. at this point it will be very sticky. Add the dough on a working surface, gradually add the 1 tbsp almond flour, 1 tbsp tigernut flour, and the tapioca one tbsp at the time and knead. By the time you added the 7 tbsp of tapioca flour your dough should not stick to you hands anymore and will be easy to work in a ball. If still sticky, maybe it needs 1 or 2 extra tbsp of tapioca flour. ASSEMBLE THE PIE: Grease the molds (I used avocado oil) and dust them well with tapioca flour. Start shaping the crust dough into your molds, I like to do it quite thick to make sure it doesn’t break. Make some whole with a fork (I’m not sure this step is necessary but I did it anyway). Add the two fillings so the final pie will have a marbled look, but don’t over mix purple with orange because the orange will easily take on the purple color. Bake at 350F, on the lower rack, for about 25 minutes if you make mini pies, give it some extra 5 minutes or so if you make a full size one. You will have some leftover filling, which you can bake separately. MAKE THE FROSTING: Make sure the coconut cream, your mixing bowl and the beaters from your electric mixers are really cold (keep them for about 15 minutes in the freezer). Mix on high until the cream reaches stiff peaks. Add it on your pie when the pie is cold.

Nutrition Information

Per Serving: Calories: 374; Total Fat: 22 g; Saturated Fat: 15 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 56 mg; Sodium: 81 mg; Potassium: 167 mg; Carbohydrate: 40 g; Fiber: 4 g; Sugar: 12 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 2%; Iron: 6%; Calcium: 16%

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