Healthy Southern Sweet Potato Pie
Make this homemade Healthy Southern Sweet Potato Pie from scratch using whole, unrefined ingredients this holiday season! Your guests won't even know it's healthy!
Ingredients
For The Whole Wheat Pie Crust:
- 1/2 cup coconut oil
- 1 1/4 cups whole wheat pastry flour
- 1/2 tsp sea salt
- 1/2 tsp coconut sugar
- 6-8 tbsp ice water plus more if needed
For The Sweet Potato Filling:
- 2 1/2 cups (approx. 2 large) mashed sweet potatoes, mashed and peeled
- 1/2 cup pure maple syrup
- 2 eggs
- 1 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 2 tbsp. whole wheat pastry flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 2 tbsp raw pecans, finely chopped
For The Coconut Whipped Cream (Optional):
- 1 13.5 oz. can full fat coconut milk, refrigerated
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Instructions
To Make The Whole Wheat Pie Crust:
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To get the coconut oil solid so we can break it into pieces, spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden.
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In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. (You could also combine in a large bowl and mix with your hands.)
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Pulse the food processor a few times to mix.
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Break the hardened coconut oil into small chunks using your hands.
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Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps.
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Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 3-4 tbsp. to be safe.)
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Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk.
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If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
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Wrap the disk in plastic wrap. Place in fridge for 10 minutes to harden some.
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Remove the chilled disk from the refrigerator and let sit at room temperature for a couple minutes to make it easier to roll out.
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Flour your surface with more of the whole wheat pastry flour.
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Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.)
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Place the rolled-out dough onto a 9-inch pie plate.
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Gently press the pie dough down so that it meets the bottom and sides of the pie dish.
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Using a knife, carefully trim the dough around the top edge of the pie dish as needed, leaving about a 1/4-inch to 1/2-inch overlap.
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Fold the edge of the over and under the edge of itself, pressing together.
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You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.
To Make The Sweet Potato Filling:
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Preheat oven to 350 degrees.
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In a large mixing bowl, add the mashed sweet potatoes, eggs, pure maple syrup, melted coconut oil, pure vanilla extract, whole wheat pastry flour, unsweetened almond milk, ground cinnamon, ground nutmeg, and sea salt. Stir together until evenly mixed.
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Carefully pour the filling into the prepared pie crust and smooth out with a spoon.
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Place in the oven and bake for 45-65 minutes, or until the center is set. You will know it is set because it doesn't giggle nearly at all when gently shaken.
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Once set, remove the pie from the oven and allow to cool on a rack.
To Make The Coconut Whipped Cream (Optional):
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Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
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Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
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Add the coconut cream to a large mixing bowl, followed by the maple syrup, and vanilla extract.
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Beat on high speed using an immersion blender, hand mixer or stand mixer, until the cream is fluffy and stiff ridges have formed.