Happy π Day: Sweet Potato Pecan Pie

By: Michelle Siriani, iEG Contributor

Happy PI Day!

Just another excuse to make a savory, home cooked, super delicious pie. Well at least for me it is. Who doesn’t love pie? It can be ooey and gooey, sweet or savory, what ever makes you happy. I went back to my happy place when I was in culinary school at the Natural Gourmet Institute, where I made this Sweet Potato Pecan Pie. This has been a favorite of mine ever since. You can use any nut that you wish, have fun and make it your own.

Yield: 9-inch pan

Filling:

  • 1 unbaked 9 inch pie dough (single crust)
  • 4 cups sweet potato (cooked then pureed)
  • 1/2 cup maple crystals (or sugar in the raw)
  • 3 tablespoons kuzu dissolved in 1/4 cup soymilk
  • 1 tablespoon melted coconut oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2 tablespoons agar flakes
  • 1/2 cup water

Topping:

  • 1/4 cup maple syrup
  • 1/8 cup rice syrup
  • 1 cup pecans

Directions:

1. Preheat oven to 350 F

2. Roll out pie dough and line pie plate. After dough has rested in refrigerator for 15 minutes, trim and form edges, cover and chill for another 30 minutes.

3. In bowl of food processor, combine yams, maple crystals, kuzu and soymilk, oil, spices, and extracts. Process until well blended, scraping sides of bowl often.

4. In 2 ½ quart pot, over medium heat, bring agar and water to boil. Reduce heat, cover, and cook until agar is dissolved. Add agar mixture to yam mixture in food processor and blend for 1-2 minutes. Set aside.

5. Combine maple syrup and rice syrup and set aside.

6. Pour filling into pie shell. Arrange pecans on top of filling and drizzle syrup mixture over top of pie.

7. Loosely cover crust with tented foil to keep edges from browning too quickly.

8. Bake for 40 minutes or until knife inserted in center comes out clean and crust is firm. Remove foil from edges 10 minutes before removing from oven.

9. Cool pie to set filling before serving (about 30 minutes).

Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City. At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals.

You can follow her on Instagram: @Chef_MichelleAnn

 


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