Sweet Potato Pie
2 pounds sweet potatoes
½ cup Date Honey
¼ cup unsweetened orange juice
1 cup oat flour (see Recipe Notes)
1 teaspoon grated orange zest
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup unsweetened coconut flakes
¼ cup finely chopped pecans
Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer’s directions. Cut potatoes into smaller pieces, and mash with a potato masher.
Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
Yield: 8 servings (serving size: about 1 slice pie)
- Spread almond butter or Date Honey on top of each serving.
- Add ½ cup raisins when you mix the oats and pureed potato mixture
- Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).