The purple sweet potato is the cousin of the well-known orange sweet potato. It gets its purple color from anthocyanins and antioxidants.
Anthocyanins offer a host of wonderful medical benefits – from protecting the liver from inflammation to reducing uric acid (high in people with gout) and even reducing blood sugar levels (by increasing the secretion of GLP-1, which stimulates insulin secretion while reducing glucose production in the liver.)
I hope you enjoy this recipe as a refreshing departure from using traditional sweet potato or pumpkin.
In winter, I like desserts that are grounding and earthy – a purple sweet potato pie is exactly that.
In the recipe, I do not peel the purple sweet potato because the skin offers plenty of fiber – a master gut “sweeper” and hormone regulator. But, the skin will add a slightly astringent taste to the pie – so, if you have guests coming over who might be less health-conscious, peel the sweet potato.
- 2 medium purple sweet potatoes, unpeeled
- 1 13.66-ounce can
full fatcoconut milk
- ¼ cup maple syrup
- Zest of 2 organic oranges
- 1 cup freshly pressed orange juice
- 2 tablespoons vanilla extract
- 1 teaspoon freshly ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 cups nuts of your choice; I used 1 cup hazelnuts and 1 cup walnuts
- Dash of sea salt
- ½ cup melted coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup
- Coconut flakes
- Toasted almond slivers
- Preheat the oven to 400F.
- Cut the sweet potatoes horizontally in half and bake for 1 hour, or until soft when pierced with a fork.
- To make the crust, place the nuts and salt in the food processor and pulse until crumbly.
- Add all the other crust ingredients and pulse again until well integrated. Do not over-pulse as the crust will then become runny.
- Transfer the nut mixture to the pie pan and, using your fingers, spread it evenly all the way to the rim of the pan. Place in a freezer.
- Once the sweet potatoes are baked, cut them to smaller pieces and place in the food processor. Add all the filling ingredients and blend until a smooth paste develops.
- Remove the crust from the freezer and fill it up with the sweet potato mixture. Spread the mixture evenly and freeze for 5-6 hours before serving.
- Decorate the pie with coconut flakes and almond slivers.
- Serve chilled.
9-inch pie pan