Sweet Potato Pie

If you like sweet potatoes, they can also make a great pie.

INGREDIENTS (for 1 pie)

For the filling:

500 g of boiled and mashed sweet potatoes

250 g of coconut sugar

1.25 dl oat milk

1 tablespoon of lemon juice

2 tablespoons of oil

1 tablespoon of flour

1 teaspoon of cinnamon

1/2 teaspoon of salt

1/4 teaspoon baking soda

For the dough:

100 g of white flour

3 tablespoons of oil

35 g of coconut sugar

3 tablespoons of chickpea water

pinch of salt

fat for the baking model

dry lentils

For the glaze:

100 g of boiled carrots

0.8 dl of orange juice

2 tablespoons of orange marmalade

1 tablespoon of sugar

1 teaspoon of potato starch

0.5 dl of water

PREPARATION

Knead the dough from flour, oil, sugar, salt and chickpea water, which should then rest in a cold place for 30 minutes. Heat the oven to 210 °C.

Add lemon juice to oat milk and wait a few minutes to get buttermilk, then mix it with sugar, cinnamon, oil, mashed sweet potatoes, a spoonful of flour, salt and baking soda.

Roll out the dough to a thickness of approx. 2 millimeters. Grease the baking pan or a baking mold that you cover with dough. Prick the dough with a fork, then cover it with aluminum foil, on which pour a layer of dry lentils. Bake for 12 minutes. Then remove the aluminum foil with the lentils and cover the dough with the filling. Bake for 48 minutes at a temperature of 175 °C – or until the center is sufficiently browned.

Wait for the pie to cool. Meanwhile, mash and mix the ingredients for the glaze. Boil the mixture and thicken it with potato starch, which you have previously mixed with cold water. Pour the glaze over the pie, which you place in the cold for at least two hours so that the glaze hardens.

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