It’s not exactly pumpkin pie season, is it? For those of us that have a soft spot for pumpkin pie, that can be a pretty humbling realization. But have no fear, I’m not afraid to cheat on our behalf!
In light of cheating, I’m officially calling it Sweet Potato Pie season. Cause, why not?
Another reason this recipe rocks? (in my humble opinion anyway..) It doesn’t need to be baked; so no oven; no extra heat pumping into our kitchens!
No Bake Sweet Potato Pie
2 large sweet potatoes, peeled
1 can full fat coconut milk
1/2 cup water and 2 packets of unflavored gelatin
1/4 cup + 2 tbs maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground ginger
1 cup pecan meal
1/2 cup flax meal
5 tbs olive oil
3 tbs maple syrup
1/2 tsp vanilla extract
Wash and peel the sweet potatoes. You may cook them anyway you choose. My method (because I was in a bit of a hurry) was to cut up the sweet potato into cubes, place them in a large glass bowl, and cover them with water. Put on high in the microwave for 15 to 20 minutes. Drain the water and mashed the sweet potatoes into a puree.
While the potatoes are cooking, work on the crust. In a medium mixing bowl, add the pecan and flax meal. Add the oil, maple syrup and vanilla extract next. It’ll be somewhat crumbly, but that’s okay. Press the batter into a glass pan, covering the bottom and sides evenly. Set aside.
In the 1/2 cup of water, dissolve the 2 packets of gelatin. In a small saucepan, heat the can of coconut until it all becomes a liquid. Add the water and gelatin. Leave on medium heat for about ten minutes, or until it slowly begins to boil. Remove from the heat.
In a large heat safe bowl, combine the coconut milk mix and the sweet potato puree. Add the maple syrup, vanilla extract, salt, and spices. Mix well.
Pour batter into the prepared crust and pan. Add pecans (or other fun adornments!) to the top of the batter. Cover the pie with saran wrap and put into the fridge. It should take about 2 hours before its completely ‘set’.
Once the pie is set, try and keep it refrigerated up until serving. It’s texture is best when its cooler.
This pie is a reason for Thanksgiving! Er, giving thanks :)
This recipe is linked to My Meatless Mondays, Just Another Meatless Monday, Tuesday at the Table, Slightly Indulgent Tuesday, Delicious Dishes, Tasty Tuesday, Gluten Free Wednesday, Foodie Friday, Wholesome Whole Foods, Friday Favorites, Food on Friday, Vegetarian Fridays, and Fight Back Friday.