Hey there? Lacey here with A Sweet Pea Chef and are you as excited as I am about Thanksgiving coming so soon? Well, this year Bob’s Red Mill to bring you a really easy and delicious southern sweet potato pie that is so good and your guests won’t even know how healthy it is, so let’s get started. All right, first we’re gonna make a healthier crust. In order to do that, instead of using all-purpose flour and butter we’re gonna use Bob’s Red Mill’s whole wheat pastry flour and some coconut oil. To get the coconut oil to harden, just go ahead and spread out some of it on a sheet of parchment paper or anything flat that you can then transfer into the freezer and let it freeze for about 15 to 20 minutes to harden. Now in a food processor, we’re gonna combine the Bob’s Red Hill whole wheat pastry flour, sea salt and some coconut sugar.
Now pulse the food processor a few times to get everything nicely mixed. Then we’re gonna grab our hardened coconut oil from the freezer and we’re gonna break it up with our hands a little bit then place it into the food processor along with the other ingredients and then we’re going to process a few times trying to get that coconut oil broken up into that pea-size pieces. If you don’t happen to have a food processor, you can still do this the old fashion way with using a pastry cutter or just some knives and cutting everything up. All right. Now we gonna add a little bit of ice cold water tablespoon by tablespoon and then pulse in between. What we’re looking for here is for the dough to just start to stick to itself so that when you get your fingers in there and you pinch it, that it actually holds together.
Now you’re gonna transfer that mixture out of the food processor and onto a clean flat surface and using your hand just shape it into a disc. Wrap that disc with a little bit of saran wrap and then place it into the fridge for about 10 minutes just to slightly harden. Now we’re gonna generously flour a clean, flat area and we’re gonna get our disc from the fridge and place it out and start rolling out to about a 12 inch circle. Make sure to continually re-flour both sides of the disc so that it doesn’t stick to your flat surface. Now we’re gonna take out that rolled out pie crust and put it into a nine-inch pie plate and just gently push everything around so it touches the bottom and the sides of the plate and it fits all in on there nice and snug.
Now you wanna go around the edges of the pie plate and and we’re gonna cut off any excess pie crust around the edges. We want it to be about a quarter of an inch hanging over and then we’re gonna fold the edges on top of themselves so that we have a little bit of extra padding around the sides. Now we’re gonna gently use our fingers and our thumbs to make a wavy pattern around the sides and that’s all we have to do for our pie crust. And so now we get to do our sweet potato fillings so go ahead and start pre-heating your oven to 350 degrees Fahrenheit. And now in this mixing bowl, we’re gonna add mashed sweet potatoes, eggs, pure maple syrup, melted coconut oil, pure vanilla extract, whole wheat pastry flour, unsweetened almond milk, ground cinnamon, ground nutmeg and sea salt. We’re gonna stir all that together until it’s evenly mixed.
Now carefully transfer that mixture into our prepared pie crust and then we’re gonna smooth it out on top using a spoon. Place in the oven and bake for between 45 and 65 minutes or until it’s nicely set. You’ll know that it is set when you shake it just gently and it doesn’t jiggle in the middle. Then remove it from the oven and then place it on a cooling rack to cool completely and then refrigerate it for a few hours to get it nice and cold.
For me, it wouldn’t be sweet potato pie without some delicious cream over the top. And to make that recipe, just head on over to my strawberry shortcake video because I make whipped cream using coconut milk and it’s super easy and really tasty. So we’re gonna top with that whipped cream and some crispy pecans and you’ve got yourself a pretty delicious Thanksgiving dessert right here. Thanks so much to Bob’s Red Mill for sponsoring this recipe and make sure to pick up their whole wheat pastry flour so you can use it in this sweet potato pie today. And don’t forget to subscribe so you get more tasty ways to enjoy healthy foods.Thanks, I’ll see you next time. .
Move over, Pumpkin Pie. Make this homemade Southern Sweet Potato Pie from scratch using whole, unrefined ingredients this #Thanksgiving! Your guests won’t even know it’s healthy! AD @bobsredmill
Full post: https://www.asweetpeachef.com/southern-sweet-potato-pie/
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Get the full whipped cream recipe here: https://www.youtube.com/watch?v=s8SQb1kLaYk&t=167s
Thanks so much to Bob’s Red Mill for sponsoring this yummy Thanksgiving dessert recipe! Make sure to check out their Whole Wheat Pastry Flour at https://www.bobsredmill.com/ to make this healthy sweet potato pie today!
For The Whole Wheat Pie Crust:
1/2 cup coconut oil
1 1/4 cups Bob’s Red Mill whole wheat pastry flour
1/2 tsp sea salt
1/2 tsp coconut sugar
6-8 tbsp ice water plus more if needed
For The Sweet Potato Filling:
2 1/2 cups (approx. 2 large) sweet potatoes, mashed and peeled
1/2 cup pure maple syrup
1 cup unsweetened almond milk
1/4 cup coconut oil, melted
2 tbsp. Bob’s Red Mill whole wheat pastry flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
2 tbsp raw pecans, finely chopped
For The Coconut Whipped Cream (Optional):
1 13.5 oz. can full fat coconut milk, refrigerated
1 tbsp pure maple syrup
1/2 tsp vanilla extract
Get the full recipe here: https://www.asweetpeachef.com/southern-sweet-potato-pie/
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