Sweet Potato Pie

The turkey-less Thanksgiving I had this year has left me feeling somewhat empty… All of Friday I moaned about not feeling over-stuffed and spent most of the day dreaming of mashed sweet potato with marshmallow, green bean casserole, roasted carrots and parsnips, brussel sprouts, cranberry sauce, chestnut stuffing… all those delicious treats were sorely missed, but what I missed most about a proper American Thanksgiving feast was the inevitable buffet of desserts that would top off the mammoth feast.

Last year we had several pies, of which the sweet potato variety was my favourite! And so I decided to bake one. I scoured the Internet for BEST SWEET POTATO PIE recipes, tweaked a few ingredients, upped the sweet potato ratio to present the yummiest sweet potato pie!

Piecrust

            2 cups of plain flour

            pinch of salt

            ½ cup of rapeseed oil

            4 tablespoons of rice milk

Sift together the flour and salt before adding the oil and rice milk. Combine all the ingredients well to create a dough. It should be quite firm. Mold the dough into a pie dish (or whatever you will be baking the pie in).

Filling

            1 kg of sweet potato

            ½ cup of white sugar

            ½ cup of brown sugar

            4 tablespoons of golden linseeds, soaked in 8 tablespoons of water

            ½ cup of melted butter

            1 teaspoon of vanilla extract

            1 teaspoon of cinnamon

            ½ teaspoon of nutmeg

Boil the sweet potatoes in their skins for 20 minutes until they are cooked through. Drain the water and cover the cooked sweet potatoes with cold water. When the sweet potatoes have cooled, peel the skins and mash. Add to the mashed sweet potatoes the rest of the ingredients. Mix well, and pour into the piecrust and bake for an hour at 180°C. After an hour, take the pie out and allow to cool for 15 minutes. Serve warm with ice cream, whipped cream or on its own!