Sweet Potato Pie
1/2 cup almonds
1/3 cup brown rice syrup, (or maple syrup)
1/3 cup molasses, blackstrap
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 tablespoons arrowroot powder, (or corn starch)
1/4 teaspoon sea salt
1/4 cup cognac, (or brandy-optional)
2 pounds sweet potatoes, baked, skin removed (about 3 large sweet potatoes) (about 2.5 cups when mashed)
Prepare a pie crust, but do not bake crust. A large-deep-pie dish is best for this pie. The amount of filling called for in this recipe would overflow a small 9-inch pie pan; one that is a bit deeper and wider is better, but if it is too deep (like a casserole dish), it will not bake as evenly or quickly; additionally, a greater amount of pie crust dough may be needed for this pie.
Blend all ingredients except for sweet potatoes until a smooth consistency is achieved (at least 5 minutes to get it as smooth as possible; almonds will always be a bit gritty, this will not matter for this pie filling). Add potatoes, and blend until smooth. Pour the potato mixture into the prepared-pie crust, and bake in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 1 hour. If during baking the crust starts to get too dark, cover the crust or the whole pie with foil.
The filling will not necessarily get very firm after baking. It will firm up more upon refrigeration. Leave uncovered until pie and pan are cool, and then cover with plastic wrap or it could dry out too much in the refrigerator (and crack the top of the pie). It will probably be necessary to refrigerate the pie for 24 hours, or at least overnight, but it might be firm enough to cut out slices as earlier as 6 hours after being put into the refrigerator.
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, sorghum syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- "Pumpkin Pie" - Use orange winter squash puree (e.g., pumpkin, butternut squash, or kabocha) in place of sweet potatoes.
- For a lower fat pie filling: leave out the almonds or replace the almonds with low-fat silken tofu (extra-firm).