Wednesday, November 13, 2013

clean eats | Easy Sweet Potato Pie


I wish I could say I’m breaking out all of these dessert recipes to help everyone out there create a clean eating holiday menu, but the truth is… I just eat a lot of dessert! My husband and I really love sweet potato pie. When you clean the recipe up, the results are quite phenomenal.

Each slice you’re throwing in some awesome nutrients + it will only run you about 245 calories a piece [standard 1/8 slice of pie]! This recipe is created with Truvia, so it won’t spike insulin levels. It’s a really nice, low glycemic, super clean pie that tastes like the real thing. The rule in our house is, if my husband can’t tell the difference, no one can. He gives this recipe an enthusiastic two forks up.

>>> INGREDIENTS <<<

Crust
1 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 cup + 2 tablespoons coconut oil
2 tablespoons super cold water

Filling
1 pound sweet potatoes
1 cup + 1/4 cup unsweetened original almond milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup part-skim ricotta cheese
24 packs Truvia
2 eggs


>>> DIRECTIONS <<<

First you are going to start with the easy breezy pie crust. In a large mixing bowl, mix together the wheat pastry flour and salt. Then plop in your room temp coconut oil. With a fork or spoon, press and stir the mixture together until everything is nice and crumbly.


Add the 2 tablespoons of super cold water and quickly fold a few times until you get a quick little dough. It only takes a couple of seconds. This is the part where you don’t want to work the dough too much, or it will get tough. You want it nice and flaky, so fold, roll into a ball, then immediately take a glass pie pan and spray lightly with organic olive oil non-stick cooking spray. 

Roll out your wheat crust on a sheet of wax paper. This always helps me for mistake proof flopping of the crust into the pie pan. Roll it out into about a 10 inch circle, to fit in your 9 inch pie pan.


Flip the crust into the pie pan. Adjust it to where you want it, remove the wax paper, and poke the bottom and sides with a fork about 50 times. Place in your fridge for 30 minutes.

Preheat your oven to 350 degrees. While you’re waiting, take your sweet potatoes and stab them a couple of times with a knife. Especially during the holidays when times are stressful, this can be totally cathartic. Cover with saran wrap so they steam. Microwave the in the microwave [told you this was easy!] until they are soft all the way through. It usually only takes about 10 minutes.

Peel the skin off the potatoes and toss all of the rest of your ingredients into a blender or food processor - you can also use a hand mixer and a large bowl if you’d like. I’m always throwing everything into my food processor. So toss in the potatoes, almond milk, cinnamon, nutmeg, vanilla extract, ricotta cheese, Truvia and eggs. Puree for a minute until just smooth.


Pour the filling into the crust and bake for 50 minutes, or until a knife, super gently and lovingly pierced into the middle, comes out mostly clean. And that’s it!


Let it cool for one hour to eat warm -or- cool 3 hours to eat at room temp. Whenever you’re done and the pie is completely at room temperature, store in the fridge for up to a week. Enjoy!

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