Lately I’ve been looking for a way to introduce sweet potatoes into my menu. Sweet potatoes contain complex carbohydrates, dietary fiber, beta-carotene, vitamin C and vitamin B6, as well as significant amounts of minerals: manganese, copper, potassium, iron and calcium. They also contain proteins, with important antioxidant capacities. But no matter how healthy they are, if I don’t like the taste, they might as well be gold-plated. I baked them in the oven with spices, baked them with the skin on and drizzled them with some kind of almond butter I made, made cookies out of them…they didn’t excite me too much. While searching, I came across the pie recipe, a traditional recipe from the southern United States. Wow, smashing success, it turned out a goodie, with the perfect crust and soft and fragrant filling.
Ingredients
For the crust
- 100 grams of rice flour
- 50 grams of coconut flour
- 50 grams of tapioca starch
- 100 grams of coconut oil
- An egg
- A pinch of salt
- 3 tablespoons of water
For the filling:
- 2 large sweet potatoes
- 3 tablespoons of coconut oil
- One spoon of raw sugar
- 2 eggs
- One spoon of vanilla essence
- ½ teaspoon of cinnamon
- ¼ teaspoon ground nutmeg
Recipe Method
Boil the sweet potatoes with their skin on and start making the crust first. In a bowl, mix the flour and salt. In another bowl, beat the egg, then add the coconut oil at room temperature. We mix them well, then pour them over the flour. We will get a sandy dough. We also put cold water and we will notice that it binds a little. We turn it over in the pan and spread it, raising 2-3 cm on the walls of the tray as well. No need for baking paper, it has so much oil that it won’t stick. We put the tray in the fridge while we deal with the filling. Now our potatoes should be boiled and slightly cooled. We remove the skin, it is very easy to remove, we break them into large pieces, just enough to fit in the blender, add the rest of the ingredients and mix until we get a fine paste. Our crust, which we take out of the refrigerator, is cold and hardened, so we pour the filling into it, smooth it well (I gave it some stripes with a fork) and put the pan in the oven heated to 180 degrees Celsius. We leave it for 35-40 minutes. We will notice that it will puff up like a soufflé,
