Yes Please. Thank you very much. Sweet Potato custard (I don't know what else to call it) topped with coconut. My taste buds have found themselves in heaven. I have found myself sticking my butt out of the fridge with spoon in hand. Hey there, like what you see?
Now that thanksgiving is over you might be thinking.. oh we can't or, no we shouldn't or, that it's too much work. Well you can, you should, and it's not. This custardy crustless pie is nothing short of awesome and is super easy to make. All you really have to do is puree and mix a few ingredients together and bake it. The obstacle here is trying not eat it all in one sitting, But you know what. that would be ok..You eat this and it tastes so good and you feel like you have used your days worth of guilt on dessert but guess what, you didn't. This pie is actually pretty darn healthy, even maybe good for you. There is no sugar, no gluten, no dairy, no crap. Hardy sweet potatoes and sweet little dates with so many vitamins, chai and coconut for protein and health fat and cinnamon, which is good for everything. I mean, AMAZING Now you can have dessert and save your guilt for say, buying a new sweater when you really don't need it or for canceling your dentist appointment because, let's be honest, you really just don't feel like going( Its ok, I rescheduled for next week). See, you must make this. Pie, sweater and no dentist…It's a winner.
Custard ingredients. A whole lot of not much. Sweet potatoes are the star here. A few dates, chia seeds, and a bit of cinnamon spice. That's it. Oh yes, this desert is 100% way acceptable for breakfast and comes with absolutely 0% quilt. Its magic.
While the potatoes are baking, chia seeds go into water to soak.. I remember the first time I used chia seeds and they turned into gel, I thought something was very wrong. They are suppose to turn gloppy, so if your concerned, don't be. Now take your dates..MAKE SURE TO REMOVE PIT!!!..and stick in some warm water, just enough to cover. If you are familiar with dates and use them often, you might already have date paste on hand…just use that. otherwise. we are going to turn these dates into a paste by simply letting them sit in a bit of water to soften and then pureeing.. It's a really simple process that you can do every time you use date paste in a recipe, but my suggestion is to make a big batch and save the rest. It will turn into a new thing for you. You will want to eat it by the spoon full and then some. It's that good..
The potatoes are done and cooling… now is a good time to puree dates. The consistency doesn't have to be silky smooth, but it doesn't hurt to get close. Once the potatoes are cool enough to handle, remove skin( eat the skin) and stick into either a large bowl if you're using a handle blender or emulsifier, or into the food processor. Puree those sweet roots of deliciousness, adding a splash of water or two if they need help whipping up. Add the chia seeds, the date paste, and spices….mix and POW!!. Go ahead, you must eat a bite….or two. Satisfied for now? Stick it into the fridge. Refrigerating for a bit to even over night makes the custard set up a smidge better, but you really don't need to refrigerate. To be honest,, you don't need to bake this either, just eat it like pudding(which is what I have been doing too) But you really want to bake it. Just stick the bowl in the fridge.
Now to make this custard even more awesome, we are going to add a little coconut topping. Here we have coconut flour, unsweetened coconut flakes, a little scoop of the custard filling and a little coconut oil
Mixed together for a bit of a crumble… and yea.
The custard is make.. The topping is ready. Take a pie plate and light oil with the coconut oil and dust with a bit of coconut flour. Transfer the sweet potato puree into plate and top with coconut topping. Move to oven and bake at 375 degrees for about half hour to 40 minutes…checking every now and then to make sure that coconut isn't burning. Remove when top is golden brown
And one more thing, add a scoop of whipped coconut cream which I forget to photograph. All I did was whip a can of cold coconut cream with a tiny bit of vanilla. SOOOOOO GOOOOOD!!
There you have it, the best, easiest, healthy, crustless custardy pie that ever was or will be.
Sweet Potato Coconut Crustless Pie
- 3 medium sweet potatoes
- 3-4 dates pureed. Raserve a teapoon for topping
- 2 tablespoons chia seeds
- 6 tablespoons water
- 3 teaspoons Vietnamese cinnamon or pumpkin pie spice
- 1/2 teaspoon allspice
- sprinkle of salt
- 1/4 cup of coconut flour
- 2 tablespoons coconut oil
- 1 tablespoon prepared custard filling
- 1/4 cup of unsweetened coconut flakes
- Whipped coconut cream… I bought a can of Trader Joes coconut cream, stuck in fridge for the day, and just opened the can, scooped the hardened cream into a bowl and whipped it up. I did add a tiny splash of vanilla, but that's it…And oh man it is sooooo sooooo good.
Place sweet potatoes in oven at 400 degrees and bake for 40 minutes or until fork tender.
While the potatoes are baking, place chia seeds in 6 tablespoons of water to soak. Place dates into just enough warm water to cover. REMOVE THE PIT! Let chia seeds and date soak while potatoes are cooking. When the potatoes are out of the oven cooling, take dates and either place in food processor or emulsify until smooth.
After potatoes are cooked and cool enough to handle, remove skin and place flesh in bowl or food processor and puree, adding a small amount of water if needed to keep it moving. Mix in date paste, chia seeds and spices. Refrigerate for 1 hour to overnight.
For coconut topping, place all ingredients into a bowl and crumble together.
Grease a 9 inch pie plate with coconut oil and dust with coconut flour. Scoop custard into plate and coat with coconut topping. Place in oven at 375 degrees for half hut to 40 minutes or until topping is golden brown.
Remove and let cool. Top with coconut whipped cream and eat all to your face.. Maybe saving a little for breakfast or even sharing with someone you love.