I know Thanksgiving is a truly American holiday and the scorching weather in Australia at the moment doesn’t really call for pie but I just couldn’t resist the temptation to try something very “thanksgiving” this week when my instagram feed was so full of thanksgiving-ey goodness. (Have I said thanksgiving enough yet?)
My impatience to test out pumpkin pie and the lack of pumpkins in my house led me to use sweet potato (to much success I might add) as an alternative ingredient. I do understand however that sweet potatoes do in fact make it on to many North American tables at this time of year.
Here is my healthy take on an American classic treat!
Single Serve Spiced Sweet Potato Pies (makes 6 mega muffin pans)
Gluten free, wheat free, low fodmap, fructose friendly with instructions to make dairy/lactose free, paleo and nut-free versions.
Preheat oven to 200°C
3 cups rolled oats (to make nut free use 4 cups oats)
1 cup almonds (to make paleo use 2 cups whole nuts, 1 cup coconut flour, 1 cup nut meal)
150g butter chopped into 1cm cubes (I used salted butter, to make dairy free/paleo could use coconut oil and 1tsp salt)
Whizz oats and almonds in a food processor for about 15 seconds, keeping the mixture pretty chunky
Add butter and process until mixture sticks together
Press into greased muffin pans
Bake 10-15 mins at 200°C
3 egg yolks
1 cup almond milk (to make nut free use alternative milk e.g. rice/oat/cows)
3 tbsp maple syrup
1 cup cooked orange sweet potato (or pumpkin)
1 tbsp ground ginger
1 tbsp ground cinnamon (modify spices to your personal taste)
Blend in a food processor until smooth
Pour into crusts
Bake at 200°C for 10 minutes
Reduce heat to 160°C and cook for an additional 40 minutes
Allow to cool
Serve cold with a sprinkle of cinnamon on top!
And with the 3 leftover egg whites…
Perhaps a protein packed omelette
The options are endless!