There. Do I have everyone’s attention?
When I went grain-free a few months ago, I also went sugar-free. It made sense. I was kind of a sugar addict. No, wait a minute, let me rephrase that. I was a hard-core sugar addict. And I knew I really didn’t need all those simple carbs floating around in my system, driving my insulin levels wild. And for the most part, though I hate to admit it, giving up sugar has been a good thing for me.
However, one thing I’ve missed is an occasional sickly-sweet dessert. You know, the kind that makes your teeth start to decay when you look at it. But though I crave the taste, my body can no longer tolerate the hit. I know this because I tried… The corn-syrup-free pecan pie I made for Thanksgiving was to die for, but made me so ill, I couldn’t bring myself to eat seconds. Me! Turning down seconds! Of pecan pie! That explains the wobble you felt in the Earth’s rotation on November 25…
(By the way, I’ll post the recipe for the pecan pie later this week. I won’t be making it again for myself, but those of you who are more sugar-tolerant should not be made to suffer.)
I’ve been playing around with more “primal or paleo friendly” desserts. Which is a joke, because early humans did not bake brownies. Seriously. But if Grok had grown up in the early Twenty-First century, he’d be addicted to them, too. So I’ve been trying to find a compromise. Something to satisfy the sweet tooth, but that isn’t too sugary. And after a few attempts, I think I found a pie that will suffice.
This is, without a doubt, the easiest pie I’ve ever baked. (And I’ve baked a lot of pies in my day!) If you are cooking your own sweet potatoes, allow a little extra time for them to cool. Otherwise, it’s just a few minutes to get it into the oven. It’s not low carb, but it is low sugar, relying on a little honey and the natural sweetness of sweet potatoes and coconut milk. And it’s richly satisfying. Give it a try!
Gluten-Free, Grain-Free Sweet Potato Pie
1 15 oz can sweet potato puree (make sure it’s just sweet potato, with nothing added), or 15 ounces of freshly cooked sweet potato, skins removed, cooled, and mashed, about 2 cups packed
1 14 oz can coconut milk (make sure you get the kind that doesn’t contain any gums or thickeners)
1-3 Tablespoons honey
Cinnamon, ginger, cloves, nutmeg to taste
Pecan or almond meal (you can grind nuts yourself in a food processor until they resemble corn meal, but stop before they turn into nut butter)
Preheat the oven to 425 degrees F. Butter or oil a 9 inch, deep dish pie pan. Sprinkle the bottom and sides with the nut meal until coated.
In a large bowl, combine the sweet potato puree, coconut milk, and eggs with a whisk until blended. Add the honey 1 Tablespoon at a time, tasting after each addition, until you reach your desired sweetness. (I admit it, I went for the full three Tablespoons of honey. And I would do it again!) Add your favorite pumpkin pie spices. I used about a teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of cloves and just a scrape of nutmeg. You can also use pre-mixed pumpkin pie spice. Whatever you like. Just keep adding it, little by little, until it tastes right. You can also add some chopped pecans at this point, if desired.
Carefully pour the filling into the prepared pie pan, and bake for 15 minutes at 425. Then lower the oven temperature to 350 degrees F, and bake for another 35-45 minutes.
Cool thoroughly. This is great with homemade ice cream, or some freshly whipped cream.