Guest Post: Coconut Sweet Potato Pecan Pie
Today's guest post recipe comes from my friend Gail. She cooks for many people with health issues including diabetes and obesity. She came up with this low-glycemic pie for the holidays that I had the pleasure of trying. It is delicious! It does have a few more steps and ingredients that most sweet potato/pumpkin pie recipes, but if you are looking to have a sweet dessert that isn't going to add the pounds or have you in a sugar coma, then give this a try!
Coconut Sweet Potato Pecan Pie
(Gluten-free, Low Glycemic)
Makes 8 servings
4 tablespoons Earth Balance butter
1/2 cup unsweetened coconut flakes
2 tablespoons ground flaxseed (flax meal)
1/2 cup chopped pecans
3 tablespoons brown sugar
Seeds from 4 pods of cardamom, ground (about 1 teaspoon)
1/2 cup Thai Kitchen low fat coconut milk
1 teaspoon organic vanilla extract
3 tablespoons dark rum
3 tablespoons Grade A pure maple syrup
1 tablespoon fresh lemon juice
3 tablespoons coconut palm sugar
2 cups sweet potatoes, scrubed, peeled, cooked and mashed (or use canned)
1 banana, mashed
2 teaspoon baking powder
2 tablespoons arrowroot
1/2 teaspoon cinnamon
1/8 teaspoon allspice
2 dashes nutmeg
1/4 teaspoon sea salt
1. Make pie crust first (see below). Then set oven to 375 degrees F.
2. In large sauté pan over med high melt butter. Add coconut, flax, pecans, brown sugar and cardamom. Toast mixture for 3-5 minutes, stirring frequently (do not burn pecans). Set aside.
3. In large mixing bowl, whisk together, milk, rum, lemon juice, vanilla, coconut palm sugar, maple syrup. Then mix in sweet potatoes and banana.
4. Slowly blend in dry ingredients. Beat mixture about 3 minutes until well blended. (Note – if using processor – just throw it all in together and blend well)
5. Spread pecan mixture into bottom of prepared pie crust and pour sweet potato mixture evenly on top.
6. Bake for 45-50 minutes or until crust is brown and pie is set.
Oat Pie Crust
1 3/4 cup oat flour (Bob’s Red Mill) ¼ tsp sea salt
6 tbsp Earth Balance Vegan Butter (cold)
1/4 cup ice cold water more or less
2 tbsp dark coconut palm sugar or brown sugar
1. Preheat oven to 425 degrees.
2. In food processor add flour, salt and sugar – pulse a few times to mix. Add butter and pulse until butter is roughly cut in (8-10 seconds).
3. Turn processor to on and add water slowly through feeder tube until dough begins to clump and cleans the edge of bowl. (DO NOT LET FORM A BALL). If too wet and sticking to sides add a little more flour (1 tsp at a time). If too dry add more water (1 tsp at a time.
4. Remove from processor, knead dough a few times divide dough in half (makes 2 crust – freeze one for later). Form dough into a round disk, wrap in plastic and let rest in freezer for a few minutes while toasting pecan, coconut mixture.
5. Roll out onto floured parchment for a 9” pie crust. Transfer to pie plate and finish edges as desired. (Note: I place pie plate upside down on top of dough and flip it over. Press dough gently into place and then peel off parchment).
6. Bake at 425 degrees for 10 minutes. Move to cool spot while you make filling.
Makes 2 crust – bake one and freeze one!
Cream Cheese Drizzle (enough for 1 pie or cake)
1/4 cup Earth Balance Vegan Butter (soft)
4 oz Tofutti Vegan Cream Cheese
3 tbsp confectioner’s sugar
1/2 tsp vanilla extract
1 tsp fresh lemon juice (a little water if you want it thinner)
In small mixing bowl, whisk all ingredients until very smooth a creamy (or process). Drizzle over your favorite pie or cake. How about some homemade cinnamon rolls…yum.
Gail is the “Health Nut”. She didn’t attend a fancy college and doesn’t have any prestigious degrees. Life has been her best teacher. At the tender age of 14, she discovered her passion for cooking while preparing family meals alongside her father. Raising 3 children as a single mom, Gail made the food and health connection early on. It became her mission to provide delicious, nutritious meals for her children even on her miniscule budget. She has the amazing palate for spices and flavors and the uncanny ability to make “something from nothing”. Her cooking passions lean toward vegan fare incorporating the exotic flavors of India and Asia. She is a self-taught, talented, natural in the kitchen.” Follow her on her website and on Facebook.