I never met a sweet potato I didn’t like. In fact I believe they are a year-round staple and not just for Thanksgiving. I grew up eating them for Thanksgiving and Christmas every year. Each year we gathered for the 4th of July, Thanksgiving, and Christmas. Sweet potatoes were served in the fall and winter time but not the 4th of July until I was old enough to bring them myself. I served them so often I’m not sure my first born will eat them today.
Until now I never knew anyone who loved sweet potatoes as much as me. Shelton too will eat them anytime prepared anyway. Lately we’ve been slicing them longways with a mandolin and baking them to use as support for dips and other tasty toppings. I was starting to think that was her favorite until last night when I made a sweet potato pie for the very first time ever! It was much like our sweet potatoes at holidays but less sweet and in a tasty pie shell.
Sweet Potato Rounds
• 1-2 large sweet potatoes cleaned
• Olive oil
• Toppings of your choice. We like salsa, avocado or sunbutter
1. Preheat oven 350 degrees
2. Slice potatoes lengthwise using a mandolin
3. Place sliced potatoes on a cooking stone or sheet pan
4. Brush with olive oil
5. Sprinkle with salt
6. Bake 15 minutes then flip for 15 more
7. If they are not a crisp as you like broil for a minute or two watching carefully not to burn
Sweet Potato Pie
• 2 jumbo sweet potatoes
• 2 tbsp ghee ( or olive oil)
• 1 cup coconut sugar
• 1/2 cup coconut milk
• 2 large eggs
• 1/2 tsp ground pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 – 9 inch unbaked gf pie crust
1. Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin.
2. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. This recipe was adapted from Skinny Taste.
Homemade Coconut Whipped Cream
2 cans chilled cream of coconut
2 teaspoons sweetener of your choice
1. Use a stand mixer or hand mixer to whip the coconut cream to smooth
2. Next add the sugar of your choice
3. Top your pie and enjoy!
So much love for sweet potatoes and so many more ways to eat them. I love them roasted, mashed, as a round, in pancakes, muffins, and now in pie.