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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Sunday
Nov212010

Sweet Potato Pie with Seedy Amaranth Crust (gluten-free, vegan)

Sweet Potato Pie with Seedy Amaranth Crust

I am feeling quiet as I right this post. It's been an exhausting week, and I don't feel as wordy as usual at the moment. So, here's the basics:

  1. I'm absolutely happy to be almost completely unpacked in my new wonderful home.  I moved last weekend, and I now live with two awesome housemates and their dog in their wonderful home.  We share a HUGE beautiful kitchen, I have a wonderful room, and the rest of the house is a dream come true. I'm a lucky woman.  Oh yeah, and they have chickens. YES!  Expect photos sometime.
  2. I am thankful for my new home.
  3. I am thankful for sweet potatoes.
  4. This pie is tastes totally awesome (my new housemates agree) and you WILL want to make it for Thanksgiving dinner.  Or for anything, really.
  5. You'll want to eat the whole pie.  
  6. You should not feel guilty eating more than one slice, although eating the whole pie may be overkill.
  7. This is my first recipe submission for this month's SOS Kitchen Challenge (hosted by Ricki from Diet, Dessert, and Dogs and me).  This month features sweet potatoes and has two great giveaways!  Check out this post for all the details, read the SOS rules, and to enter a recipe of your own.  You can peruse all the recipes at for this month's SOS Challenge in the Linky at the bottom of this post, and can enter a recipes there as well.
  8. Check out my Gluten-Free, Allergy-Friendly Thanksgiving Recipes post for more tasty recipe ideas for your holiday meal this Thursday.
  9. If you prefer a pumpkin pie, check out my recipe for Gluten-Free Vegan Pumpkin Pie with Crunchy Crust, which is very similar to this recipe and has the grandma seal of approval.

Okay, on to pie...

Happy Sunday. xo

Sweet Potato Pie with Seedy Amaranth Crust

Sweet Potato PIE with Seedy Amaranth Crust

Don't be intimidated by the long recipe - this pie couldn't be easier to make! Plus, it is totally allergy-friendly - it is soy-free, egg-free, dairy-free, nut-free, refined sugar-free, corn-free, potato-free, and gluten-free. What this pie lacks in allergens it makes up for in incredible flavor!   The filling is richly spiced and so flavorful, and the crust is delicious. The crust, featuring toasted seeds, is more like a graham cracker crust than a traditional pastry crust. It has a rich, nutty flavor, a nice texture, and is incredibly easy to make, much easier than gluten-free, xanthan gum-free pastry crusts.  For a unique crunch, add whole amaranth grains to the crust - or leave out, if you prefer.

yield: 1 9" pie

Filling

3 cups sweet potato puree (from about 2 1/2 pounds cooked sweet potatoes, roughly 3 large)
6 large medjool dates, pitted
1 cup canned organic coconut milk (Native Forest or Thai Kitchen are both excellent)
4 tsp melted coconut oil (or other neutral-tasting oil)
40 drops stevia liquid (plain, vanilla, cinnamon, or English toffee flavor)
2 Tbsp arrowroot starch/flour
1 tsp agar agar 
powder (NOT flakes) or 1 tsp unflavored plain powdered gelatin (note: gelatin is not vegan)
1/2 tsp sea salt
1 tsp GF vanilla extract or flavoring
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

Crust

1/2 c raw sunflower seeds, lightly toasted
1/2 c raw pumpkin seeds, lightly toasted
1/2 c arrowroot flour/starch (or substitute teff flour, if desired)
1/2 c amaranth flour (Nu-World Foods or Bob's Red Mill are good)
optional: 1 Tbsp whole amaranth grains (or teff grains)
1/2 tsp cinnamon
1/8 tsp salt
3 Tbsp melted coconut oil (or other neutral-tasting oil)
2 Tbsp cold water
5 drops stevia liquid (plain, vanilla, or English Toffee)

Bake the Potatoes

Heat oven to 400º F. Scrub potatoes well, prick a few times, and wrap in aluminum foil. Bake for about an hour, until soft. Remove from oven, unwrap, and let cool.  Reduce oven temperature to 350º F.

Soak the Dates

While the sweet potatoes are baking, chop dates (removing pit) and soak pieces in 1/2 cup warm water.

Make the Crust

While the sweet potatoes are baking, heat a heavy bottom saute pan over medium heat, then add pumpkin and sunflower seeds. Toast until fragrant and lightly golden, just starting to pop. Remove from heat, transfer to a cool pan or plate, and let cool slightly. 

Grind cooled nuts and seeds in a blender or food processer until finely ground (a few chunks are okay). Mix together ground seeds, arrowroot, amaranth flour, amaranth grains, cinnamon, and salt in a large bowl until well mixed.  

 Once you have removed the sweet potatoes from the oven and turned down the oven temperature, add coconut oil to the seed/flour mixture, and toss with fork to evenly coat mixture with oil.  Dissolve stevia in water, then add water bit by bit, combining with a fork, until a coarse, dry dough forms.  If it seems really dry and won't stick together at all, add a little more cold water. Pat mixture into prepared pie pan into a crust about 1/4" thick, and then place in the oven for about 7-8 minutes. Remove crust from oven to let cool, and finish making the filling.

Make the Filling

While cools, puree soaked dates in a blender/food processor until smooth, and transfer to a small bowl. Don't bother cleaning the blender.

Peel the cooled sweet potatoes and place cooked sweet potato flesh in a food processor/blender.  Puree until totally smooth, scraping sides as necessary.  Remove an extra puree and save for later - you only need 3 cups of puree. Then add date puree, coconut milk, oil, stevia, arrowroot, agar agar powder, salt, vanilla, stevia, and spices to blender, and blend again until totally smooth and well incorporated.  Taste for sweetness, adding more stevia liquid if desired.

Assemble the Pie and Bake

Pour sweet potato mixture into prepared crust and bake for about 50-60 minutes, until golden brown and bubbling under the surface.  Remove from oven and let cool completely before covering or serving.   Filling will become firm as it cools. Store leftover pie in the refrigerator.  TIP: I like this pie best when it is chilled completely in the refrigerator, then allowed to sit out for about 15 minutes at room temperature before serving. 

 

NOvember SOS Kitchen CHallenge Submissions: Sweet Potatoes   

 

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Reader Comments (6)

Yum! I'm adding this to my Thanksgiving recipe roundup.

November 22, 2010 | Unregistered CommenterIris

This looks heavenly! If it is anything like your pumpkin pie, I'll be hooked!

I've been perusing this blog for a while, but rarely comment! I just wanted to say that I am loving all this support for allergy-free lifestyles, you are always so positive and it really helps! I am happy to say that I have pretty much won my 3-4 year battle with candida overgrowth and feeling great! It has however left me with sensitivities to dairy and a couple other things, so I will continue to enjoy your blog! :)

November 22, 2010 | Unregistered CommenterAnna

I LOVE this blog!!! Such an incredible wealth of information and delicious recipes - thanks for putting this out in the world. I am so happy to have found your beautiful space. Keep up the inspiration!

In health,
Sarah B.

November 24, 2010 | Unregistered CommenterSarah B.

your pie sounds delicious - I have very little experience of pumpkin pie nor any of the similar sorts of pies but I think I would love this one with the seedy crust and spicy sweet potatoes - am sure you will be welcomed in your new house if you keep your housemates supplied with yummy food like this

November 27, 2010 | Unregistered Commenterjohanna GGG

this website is so chock full of ideas but where to start. The sweet potatoe recipes a certainly a must try.

Unfortunately some of the ingredients are not available in Melbourne Australia, so will need to substitute have been doing that for the longest time.

Thanks again

January 17, 2011 | Unregistered Commenterjessie zander

I have made this 3 times in the last month and it's a hit with the entire family and everyone else who has tried a piece of it! We fight over the last pieces (almost)...
Thank you for sharing it with us!

January 17, 2013 | Unregistered Commenterrichard
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo