I have never really made a true pie before. It is very intimidating thinking of making actual pie crust, so I decided in my subconscious that I couldn’t do it. At least not the real way. I made this extremely yummy Apple Muffin Pie last year, and oh man it was good! Well, it was time to try the real pie crust and make a pie good enough to do the crust justice. Here is my Candied Sweet Potato Pie and Homemade Crust.
My sister-in-law over at Kids Stuff World received some Bob’s Red Mill Gluten Free Pie Crust and she asked if I wanted to give making pie a go. Well, I can’t turn down free items (I love freebies!!) so I took it home and then it sat there…waiting for me to get up the nerve to do something with it. Then I decided why not try making a Sweet Potato Pie, which I have never done before either. Well, it was successful – and yummy!
For the pie crust, I followed the directions (yay me!) and did the whole package. I used Earth Balance butter sticks and instead of vegan shortening (which is not sold around where I live) I used Tropical Traditions coconut oil. The coconut oil gave the crust a fruity flavor, which isn’t bad, just unexpected. I ate it and really enjoyed it and was super proud of myself. Super easy instructions on the bag thankfully. I split the dough in half and froze the other half. After refrigerating the half I was using, I rolled it out and put it in my pie pan. Super easy!
For the candied sweet potato pie, I washed and microwaved the potatoes until soft. After they were cool enough to handle, I split them in half then squeezed the mush into the food processor and let them whirl until smooth. While the potatoes were baking in the microwave I poured into a small pot maple syrup, butter, cinnamon, allspice, nutmeg, and ginger. On very low heat I got everything melted together. After the potatoes were processed I dumped them and the chopped pecans into the pot and mixed everything together. Pour on top of pie crust and smooth out.
Best part of the whole entire pie? Dandies Vegan Marshmallows that’s what! I placed (too many) in a circle pattern on top of the pie. I baked the pie at 350 degrees for 30 minutes; I checked it at 20, and the marshmallows weren’t gooey enough for me…well the extra 10 minutes sent them over the edge (literally!). I learned how to de-marshmallow my oven that’s for sure. The creamy sweet potatoes with pecan crunch was awesome and paired with the fruity flavor of the crust and ooey-gooey goodness of the marshmallows – oh man, I was in heaven!
Bobs Red Mill Pie Crust, 1/2 of prepared dough
3 Medium Sweet Potatoes, washed and microwaved
2 Tbsp Earth Balance Butter
1/4 C Maple Grove Farms 100% Pure Maple syrup
1 Tbsp Cinnamon
1/4 Tsp Allspice
1/4 Tsp Ginger
1/4 Tsp Nutmeg
2 oz Pecan, chopped
Dandies Vegan Marshmallows, 2/3 of bag
1. Prepare pie crust as directed on side of bag. Split dough in half. If only using half the package, wrap one half in plastic wrap and store in Ziploc bag in freezer. Refrigerate other half 1 hour.
2. Roll out crust and carefully place crust in pie pan. I found it easiest to place the pan upside down on the crust then flip it all over and press in.
3. Wash and microwave sweet potatoes until tender. Be sure to poke holes or make slices in the potatoes so they don’t explode. When cool, slice open and drop insides into food processor. Process until smooth.
4. In small pan, heat butter and syrup with spices. After sweet potatoes have been processed, pour into syrup mixture, add chopped pecans, and mix with spatula.
5. Pour into pie pan and spread flat.
6. Place marshmallows around pie top.
7. Bake at 350 degrees for 30ish minutes. Start checking at 20 minutes and only bake until marshmallows have turned brown.
8. Let cool slightly and serve warm.