Fresh steamed sweet potatoes make great pies, but I like individual little mini pie portions because they are easier to serve to a crowd on a holiday like Thanksgiving. In addition, the mini muffin versions look cute and taste just as good. This recipe is gluten free and vegan
Author: Judee Algazi
Prep Time: 25 minutes
Cook time: 15 minutes
Total Time: : 40 minutes
2 large sweet potatoes, steamed in skin until soft, slip off skin and set aside to cool
2 Tablespoons of freshly squeezed orange juice
1/4 teaspoon of orange zest from an organic orange
1/4 teaspoon of cinnamon
2 teaspoons coconut crystals which have a low glycemic index ( or brown sugar)
2 Tablespoon of butter or coconut oil
2 Tablespoons of almond milk
1 teaspoon vanilla
Optional: 1/2 chopped apple added to final batter
1 cup pecans, chopped
1/2 cup of coconut crystals ( health food store) or order from Amazon
1/4 teaspoon cinnamon
1 Tablespoon of coconut oil or melted butter
Preheat oven to 350
Crust: To make crust, pulsate the pecans, cinnamon, and coconut crystals in a food processor with metal blade. With processor running add oil or melted better . Stop processor and set aside.
Pie filling: Remove skin from steamed sweet potatoes and cut into med size cubes. In a saucepan add 2 tablespoons of butter or coconut oil and heat over a very low heat. Add sweet potato cubes, orange juice, and coconut crystals to the pan stirring to coat cubes. Remove from heat and add vanilla and almond milk. Return mixture to food processor and pulsate until whipped.
Prepare a muffin tin with liners. Press a tablespoon of crust filling flat into each muffin tin cup. Add whipped sweet potato pie filling 3/4 full. Repeat until all of the crust and filling is used.
Note : If you like it sweeter, sprinkle each filled muffin cup with coconut crystals and a little orange zest.
Bake for 15 minutes and serve!
Author: Judee Algazi
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