“All the leaves are brown (all the leaves are brown)… and the sky is grey (and the sky is grey)…”
Yep, it’s that time of year. Autumn. I can’t say that I’m overly jazzed about the approaching cold winter nights and grey lifeless days that are to come, but hey, at least the autumn colours look nice.
I’ve just realised that New Zealand is sorely lacking something at this time of year. This country needs squirrels. “What! NZ doesn’t have squirrels?! What country doesn’t have squirrels?!!”
Well, this one. And I tell ya, you start to miss those funny, furry little buggers when they’re not around. Whether they’re chattering at you, begging for your lunch, or scampering around in the cold and the snow like kids, those furry little mites know how to keep you entertained in the colder months.
- Speaking of cute, funny animals – this has absolutely nothing to do with food or this recipe. But it IS guaranteed to make you smile 😊
- http://- https://www.youtube.com/watch?v=ExukCRD7gN0
There’s something else the folks here in NZ are missing out on – a winter public holiday. There’s no Thanksgiving or Christmas, or even Halloween to look forward to here in the winter months – and we feel it! People need something to get excited about, something that will put a little fun and sparkle in the day when it’s grey outside. (To be fair, I do have my birthday coming up in August. But it’s pretty hard to get the nation as excited as me about that! lol)
So, I have turned to food to lend a helping hand! Borrowing a little inspiration from my North American peeps, I’ve created a Faye friendly version of the classic Sweet Potato Pie. It’s gluten-free, can be made vegan, and it makes my insides feel happy. Hope you enjoy!
Sweet Potato Pie
Ingredients
- 3 medium orange sweet potatoes (approx. 850 grams)
- 2 eggs (or 3 tsp ground psyllium husk)
- 1/2 cup soy/plant based milk
- 1/4 cup sunflower oil
- 1/4 cup brown/coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Gluten-Free Shortcrust Pastry
Instructions
- Heat oven to 200°C/390°F and bake the sweet potatoes whole (with skins on) for about an hour or until fully cooked and soft on the inside.
- Once cooked, allow the sweet potatoes to cool and then scoop out the insides into a large bowl. Set aside.
Pastry:
- Turn down the oven temperature to 170°C/338°F, and lightly grease a pie/quiche dish about 20 cm in diameter. If you have a quiche dish with a separate bottom, this would be ideal!)
- Using the Gluten-Free Shortcrust Pastry recipe, prepare the gluten-free recipe. For a dessert pastry option, try adding a tbsp of icing sugar into the mix of flours – this will give just a hint of sweetness.
- Line the pie/quiche dish with the pastry, aiming for at least 5mm thickness, and blind bake in the oven for about 5 mins. Take out to cool.
Filling:
- In a separate bowl, combine the eggs, milk, oil, sugar and spices and whisk together thoroughly until well combined.
- Add to the bowl of sweet potatoes, and whisk together well (an electric whisk is great, but by hand works well too) until the mixture is smooth.
- If making vegan: in a separate bowl, combine the milk, oil, sugar and spices and whisk together thoroughly until well combined. Add the psyllium husk to the sweet potato and mix well. Then, add the wet ingredients to the sweet potato and, using a whisk (or electric whisk), beat the mixture together until smooth.
- Pour the mixture into the pastry dish and bake in the 170°C oven for about an hour, or until the pie filling is lightly browned on top and has risen.
- Once pie is cooked, take out of the oven and allow to cool for about 10 mins before serving. Serve with maple syrup, or your choice of whipped, soy or coconut cream. Or enjoy on its own!