Host Alex Thomopoulos is known for her purple sweet potato pie, so you can imagine how excited she was to visit Blue Sky Farms in Elkton, FL where they grow Purple Violet Sweet Potatoes. Not only is the pie a beautiful vibrant color, it's also dairy and gluten free!
Ingredients
For the Filling
2 lb. purple yams (or orange sweet potatoes), peeled and cut into 1 inch rounds
½ cup maple syrup
¾ cup canned coconut milk
2 Tbs. tapioca starch
2 tsp. cinnamon (you can also use pumpkin pie spice if you’d like)
1 tsp. salt
1 tsp. vanilla extract
For the Crust
¼ cup coconut oil, melted
¼ cup honey
1 cup almond meal
1 cup unsweetened shredded coconut
½ tsp. salt
½ tsp. baking soda
Instructions
- Preheat the oven to 350 degrees.
- Line the bottom of pie pan with parchment paper.
- In a food processor combine ingredients for the grain free crust. Pulse until it all comes together.
- Using your hands press the “dough” into the bottom.
- Bring a medium sized pot of water to a boil. Add the purple yams and boil for 15 minutes. Drain the yams and put them in a blender or food processor.
- Add the maple syrup, coconut milk, tapioca starch, cinnamon, salt and vanilla. Blend until smooth.
- Pour the batter into the pie crust and bake for 45 minutes. If the edges of pie start to brown to quickly, create a ring of aluminum foil and place on top of the edges to protect it.
More recipes to try:
Baked Crab Dip
Ribboned Vegetable Salad with Nuoc Cham
Agrodolce Sauce with Grapes
Maitake Mushrooms au Poivre
