“Be here now.”
That’s something I need to remind myself constantly, I’m always thinking about other places I could be, what I’m going to do tomorrow, or something I wish I hadn’t said last week. I always need that little reminder to just be here now and to accept that this is where I’m supposed to be.
These past couple months I’ve been really working on living in the present and trying to stay grounded, though it’s really tough it’s well worth it because in the times that I am fully in the moment, I feel beyond amazing. Yoga and (inconsistent) meditation help a lot, walking in nature and listening to all the sounds around me, working in my visual journal, and spending time in the kitchen baking all help me feel grounded and reconnected when I’m feeling a little off.
Just a little something I’ve been thinking about a lot and I wanted to share. Let’s be real, y’all are here for this sweet potato pie. I’ll start by saying that you need this pie in your life. It’s a bit of a labour of love, but it’s 110% worth it. I try to avoid using the word amazing to describe recipes on here, but this is seriously amazing.
It’s like a pumpkin pie, but with sweet potato, which makes it approximately 20x better. Okay, I’ll be honest… I’ve never had pumpkin pie, BUT I think this would be better because sweet potato has so much more flavour and such a lovely sweetness. This sweet potato pie only calls for a few tablespoons of maple syrup for sweetener because the baked sweet tater is already so sweet so it’s low in sugar, which is a win. The crust is ridiculously simple to make as well and only calls for THREE ingredients! I was inspired by this fat-free crust, but added some shredded coconut in there because it pairs so well with the sweet potato.
The hardest part about the pie is letting it set in the fridge. Overnight. I know it’s tough, but trust me, you’ll make it through and you’ll be happy you did. Seriously though, I was SO eager to cut into it to see if it set how I wanted it, but I had to wait for it to set and then until I could take pictures of it. It was hard work. Then as I was photographing it just before lunch I was just going to have a bite and save the rest of the slice for dessert, but I ended up sitting there at my photo ‘set’ and eating the whole dang delicious piece. This is why I like making healthier recipes, they make perfectly acceptable second breakfasts.
This pie is delicious on its own, but it’s bomb topped with some CocoWhip (or coconut whipped cream) and something a little crunchy like granola or toasted pecans! Maybe a little ice cream? What about chopped up and swirled into banana ice cream? Dang I wish I had tried that. I guess I’ll just have to make another 😉 Not like I had any problem eating this whole one…
Oh yeah! It even passed the brother taste test. I was in bed reading and he came in to tell me it was “f-ing awesome”. Now that’s what I consider a super successful recipe.
If you give it a try, let me know! Instagram it, Tweet it, Facebook it, or leave me a comment below.
- 1¼ cup spelt flour
- ½ cup shredded coconut
- 1 firm banana, preferably refrigerated
- 2 cups baked sweet potato*, skin removed
- ¼ cup unsweetened almond milk
- ¼ cup aquafaba**
- 3 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp cornstarch
- Heat oven to 375F. Lightly grease a pie pan with coconut oil and set aside.
- To make the crust, combine all ingredients in a bowl and mix together. I found it easiest to do with my hands. If it seems a little too wet, add in more flour until you have a dough that is not sticky/tacky at all.
- Roll out the dough between two pieces of wax or parchment paper. Roll out as thin as you need for it to fit the pie pan.
- Place in the pie pan and set aside as you prepare the filling.
- In a blender or food processor, blend together all filling ingredients except for the cornstarch. Blend/process until smooth and creamy. Add in the cornstarch and blend a little longer.
- Pour into the pie crust and smooth out the top.
- Bake for 45 minutes.
- Remove from oven and let cool, then let chill in the fridge overnight.
- Once it has set, slice, serve, and enjoy!
**Aquafaba is the liquid from a can of chickpeas. Just drain into a bowl and measure out the liquid from there.