Sweet Potato Pecan Pie
Such a heart warmer with natural sweetness!
Ingredients
Pie Crust
- 1/2 cup wheat flour freshly milled tastes best
- 1/2 cup rye flour freshly milled tastes best
- 2 tbsp ghee
- 1/2 tsp pink salt
- boiling water enough to bind into soft dough
- 1/2 tsp ground caraway
- 1 tsp ground coriander seeds
- 1/3 tsp ground cinnamon
Filling
- 1 sweet potato, peeled medium
- handful pecans, chopped
- 3 large dates, without pits I used medjool
- 1/3 tsp cinnamon
- 1 tsp vanilla extract
- zest of half an orange optional
- 1 inch fresh ginger, peeled and grated
- 1 tbsp maple syrup
- 1 tbsp orange juice from 1 or 2 orange wedges
Optional extras
- 2 tbps creme fraiche or cashew cream to serve
Instructions
How to make the pie
- Mix the ingredients with enough hot water to bind into soft dough.
- Press the dough into a glass pie dish with your hands and cook blind for 3-5 mins at 180C fan oven.
- Then fill it with a filling and bake for 20 more mins.
Filling
- In a small saucepan cook the cubed peeled sweet potato with a handful of chopped pecans, as well as the dates.
- Add cinnamon and vanilla, optional fresh, zest of half an orange and ginger.
- Cook under a lid for about ten minutes, until the potato is soft. Mash with a fork and add the filling into the pie dish.
Finishing touches
- Create a swirl with maple syrup on top and decorate with a couple of pecans, if you want.
- Before serving, squeeze a tablespoon of orange juice over the pie.
- Enjoy with cashew cream or creme fresh or by itself!