KEEPIN' IT HEALTHILY SWEET
Updated: Feb 5
The most prominent tooth in my mouth is my “sweet tooth.” Anytime I go out with friends or enjoy a holiday, I must have a sufficient amount of sugar in the currency of cookies, donuts, or pie. As childish as it may seem, I still look forward to dessert after dinner more-so than dinner itself. Too much of anything is a bad thing, and sugar can be detrimental in abundance.
Although sugar can be addictive, splurging within moderation on your favorite treat is relatively harmless. For myself, I try and schedule my delicious delights only 2-3 weeks, however during the holiday seasons I often exceed that limit. To ease my sugar induced guilt, I am currently favoring sweet potatoes as a solvent for my nagging sweet tooth.
Sweet potatoes are naturally sweet with an underlying nutty flavor that is intensified with a dash of cinnamon.
Loaded with vitamin A and vitamin C, sweet potatoes are great for maintaining healthy immune function, hair, skin, vision, and organ function according to the Health website.
Sweet potatoes in combination with the blood sugar reducing, LDL improving cinnamon, provide the ultimate healthy sweet treat.
Occasionally if you want a bit of razzle dazzle or if you’re in the midst of holiday celebration, sweet potato pie is a great option that isn’t completely sinful. Next time you have a craving for sweetness, try this healthier alternative to the ultimate classic!
Vegan Sweet Potato Pie
RECIPE by Chef Ed Harris
1 9" pie crust of choice
3 tbsp cornstarch
3 tbsp all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
15 oz sweet potato puree (about 1 and 3/4 cups of puree)
6 tbsp aquafaba
3/4 cup maple syrup
2 tbsp coconut oil (you can use virgin coconut oil, but it will have a coconut flavor)
1 and 1/2 tbsp vegetable oil
1. Par-bake your pie crust according to the package or recipe instructions. Generally, this involves pricking it all over with a fork and then baking it for about 10 minutes. After par-baking, set your oven temperature to 350 degrees Fahrenheit if it isn't already.
2. Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). Then, gently mix the wet ingredients into the dry just until combined.
3. Pour the filling into the par-baked pie crust, smoothing out the top into an even layer. (You may have some extra filling left over). Bake for about 20 minutes, and then, cover the edges of the pie with tinfoil or a pie shield to stop them from browning too much. Continue baking for another 25-30 minutes or until the filling is set. The top should be dry and it should feel a little springy when you touch it.
4. The pie will finish cooking out of the oven, so place it on a wire rack if you have it, and be sure to let it cool for at least an hour, preferably two, before slicing into it. After cooling completely, leftovers can be stored in the fridge.
5. Serve with toppings of your choosing. Vegan whipped cream, powdered sugar, cinnamon sugar, or just straight up slices of vegan sweet potato pie
Written by Angelica Cheyenne