The Very Best Sweet Potato Pie!
In my delivery box of organic produce from a locally gathered source, we always get a few special goodies. This time we get some beautiful purple sweet potatoes. Immediately, visions of sweet potato pie fill my head.
It is actually purple meat inside and of course, my weird-Mama-cook-to-get-the-family-excited-about-eating-healthy-self decides to make something special. I’m not a huge fan of just eating a sweet baked potato, but I’m crazy over mashed sweet potatoes and I love sweet potato pie.
Sweet potatoes hold a sweet memory for me. In my first pregnancy, my Mother is visiting and makes the best sweet potato pie. After cooking, she places the two pies on the stove top to cool. No judgment because I am 7-months pregnant at the time and I’ve only gained 10 lbs; until this night!!
I’m in the kitchen and the smell is incredible! Actually, the inviting, heavenly, overwhelming aroma of cinnamon, sweet potatoes, and honey is too much for me and the very demanding baby developing in my womb.
I decide to taste this culinary masterpiece and….one taste turns to two and before I realize what is going on, I devour the whole pie. I stand there in amazement, trying to figure out what I’m going to say to my husband and my parents to legitimately excuse this gorge.
Yes, this is homemade all the way and this was the deep and wide version! I am not ashamed of my behavior, but appalled that I consume a whole pie!
So, I go downstairs and decide to just speak it out to get the moment over. The baby and I needed the nutrients in the sweet potato so “I at the whole pie, Mom, that was really good”! At this time, my husband and parents ask me to repeat the comment to make sure they actually heard me and then they must verify the evidence. I remind them that there are two pies, so no one is harmed or denied the dessert.
Without further adieu, here is the pie recipe. I hope you enjoy it as much as I do.
- 2 baked sweet potatoes, purple if available
- 4 eggs
- 1 cup raw honey (sucanat granules if preferred)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 1/2 cups coconut milk (or more if needed)
- 2 pie crusts gluten-free option
- Mix all ingredients in a blender.
- Pour sweet potato mix on prepared crusts.
- Bake for 15 minutes at 425° F.
- Reduce to 375° F and bake for 35-45 minutes more, until a knife comes out clean.