Dec 31, 2015
Sweet Potato Pie with ***OMG*** Chia-Oat Crust
Okay so I was going to save this recipe for my 2016 holiday dessert cookbook, buuuuuut….. I just couldn’t keep it from you. Not for another whole YEAR!!! Not because of the pie, though it’s REALLY good on its own (check out that sexy color), but because of this fantabulous CRUST that I created! (2017 note: recipe book is still not done, but hang tight… working on a huge volume of ALL of my recipes!) I’m always looking for new and fun ways to use those gorgeous little chia seeds because, let’s face it, nothing can really compare to their stellar nutritional profile. And I was also getting tired of my 2-Ingredient Pie Crust because I am cutting way back on my fat intake and that’s just pure almonds. So… ta-da! Here is a much lower in fat, delicious, whole-food crust, loaded with chia seeds—and it tastes like an oatmeal cookie.
Consider it my New Year’s present to you. 🙂
Traditionally, sweet potato pie is NOT made with pumpkin pie spices, though I see so many recipes out there that do just that. Sweet potato pie should taste like, well, sweet potatoes. I used a little nutmeg which is a nice, subtle complimentary flavor, but the sweet potatoes really shine through in this recipe.
Healthy trails and HAPPY NEW YEAR!!!
- 2 1/4 cups thick rolled oats, divided (save 1/4 cup aside)
- 1/2 cup raw cashews
- 2 TBS chia seeds
- 2 TBS minimally processed sugar (I used coconut sugar)
- 1/2 tsp cinnamon
- pinch salt (optional)
- 1/2 cup water
- 2 cups mashed sweet potatoes, without the skin of course (I baked mine to bring out the sweetness, though you could also boil them)
- 1 12-oz. package soft silken tofu
- 1/2 cup pure maple syrup
- 1 TBS tapioca starch
- 2 TBS potato starch
- 1 TBS ground chia + 3 TBS water
- 1/2 tsp ground nutmeg
- Preheat the oven to 375° F.
- Place all ingredients, EXCEPT the water and 1/4 cup of the oats, into a food processor and process until you have a course flour.
- Add the remaining oats and pulse just to combine.
- With the food processor running, add the water a little at a time. The mixture should come together as a thick dough, but it will be crumbly. That's okay. It should stick together when you pinch it.
- Lightly oil a pie plate and dump the dough into it, squishing it down and up the sides with your hands. I used my handy-dandy pastry roller, which makes this process SO much easier. Either way, you will gain upper body strength making this crust! 🙂 It's very thick. Just take your time and enjoy the process.
- Combine the ground chia with the water and set aside.
- Place all remaining ingredients in a food processor and process until smooth and creamy. Add the chia mixture and process again until smooth.
- Pour into the pie crust and smooth with a spatula.
- Bake for 45-50 minutes, until the top is firm.
- Top with a dollop of your favorite vegan whipped cream and a sprinkle of ground nutmeg for an extra tasty treat!