Ingredients
- Pastry shell - prebaked.
- 1 1/2 cups coconut cream, full fat
- 1 1/2 cups raw pecans, shelled
- 1 cup coconut sugar ( or brown)
- 1/2 cup mashed roasted sweet potato
- 3 Tbsp arrowroot/ tapioca starch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
pre-preparation
- You need a pastry case, so, buy or make your own. You can make it GF friendly here, no bake, whatever, but shortcrust made with vegetable oil works fine.
- You need roasted sweet potato, so roast one or two at 180-200°C for 40-60 minutes depending on the size of the potatoes. Set aside to cool.
Filling
- Using a Blender that can hold at least 1,000ml and add the coconut cream, sugar, salt, vanilla, tapioca and mashed potato.
- Blend until smooth.
- Cooking option 1) pour filling into pastry case, top with pecans and bake 180°C for 30 minutes. Allow to cool to set before serving.
- Cooking option 2) pour filling into a saucepan, heat on medium low and stir until tapioca activates and thickens the mixture to a sticky mess. Fill case, toast pecans dry in a fry pan and press into the pie when ready.
Notes
- The original recipe is baked and uses wheat pastry and coconut sugar... But you can change quite a bit and have it still work really well.
- The sweet potato does make a difference, and while they are all good, if you can get the white ones (with the little purple streaks), the flavour and texture is noticeably better.
- I have a GF piecrust recipe which would work really well, or you can use whatever, just sort out your cooking method when you plan it out.