Sweet potatoes in a sweet pie may seem a little strange, but this recipe not only tastes beautiful but is much better for you than the usual sugar-bomb sweet pies.
The rich orange flesh of sweet potatoes comes from beta-carotene, which can offer localised antioxidant and anti-inflammatory activity. They are also rich in fibre, and their sugars stimulate the growth of good bacteria in the gut. Try bringing this sweet potato pie out the next time you have friends over for dinner for a healthy pie recipe that will still be a showstopper at the dinner table!
- 60g coconut oil, plus extra for greasing
- 2 large sweet potatoes
- 120g crushed mixed nuts
- 120g rolled oats
- 230g wholemeal flour
- 2 tablespoons maple syrup or agave nectar (syrup)
- 170ml almond milk
- 50g stevia
- 3 tablespoons cornflour
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- small pinch chilli powder
- Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm round baking dish or tart tin with coconut oil. Put the sweet potatoes in the oven for about 1 hour, or until they are very soft all the way through. Once baked, scoop out the flesh and set aside to cool. Turn the oven down to 190°C/375°F/Gas mark 5.
- Meanwhile, gently melt the coconut oil in a pan over a very low heat. Mix the crushed nuts, oats, flour, melted oil and maple syrup together in a bowl to form a crumbly, dough-like texture.
- Press the mixture into the prepared baking dish or tart tin and bake for 25 minutes or until golden brown. Remove and leave to cool.
- Mix the sweet potato flesh, almond milk, stevia, cornflour and spices together and beat vigorously with a wooden spoon to create a smooth mixture. Fill the baked base with this mixture and return to the oven for a further hour. Leave to cool completely before serving.