Sweet potatoes are like a 2nd cousin three times removed when it comes to holiday desserts. It’s usually pumpkin pie everything. Searching for an alternative I was hoping to make a true southern Sweet Potato Pie. But a funny thing happened on the way to Google. I opened a container of So Delicious Nog for a snack. And then I had an idea. You see where this going, right?
Sweet Potato Nog Pie. An accidental pie that turned out to be a very fortunate event.
The whole thing could not be simpler. The pie will be delicious (So Delicious) enough that everyone will want at least one huge piece. Better make two pies.
Make a crust and press in some finely chopped toasted pecans for extra flavor (Emeril’s idea). Pre-bake the crust for about 12 minutes. Whiz the filling in a food processor or blender (or even with a whisk). You do want it light and fluffy. Pour very gently into the hot pie shell and bake for about 40 minutes. Cool. And eat.
The Coconut Milk Nog in the place of dairy in the pie is a great twist with huge flavor. The pecans in the crust add a nice nutty flavor. The sweet potato is less annoying than pumpkin if your pie has to be orange.
The pie tastes great the next day which makes prep pretty easy since it can be made ahead of time. Just let it hang out in the refrigerator. I like it cold, but others like it just barely room temperature.
I know you’re supposed to use sweet potatoes and blanch (ick) or roast (better) them. But I’m not much of a patient person when it comes to holiday baking. I use this Organic Sweet Potato Puree in a can – and they make Organic Pumpkin, too. If you prefer pumpkin to sweet potato the whole thing still works. Just swap one can for the other can.
Use So Delicious Nog. You can find it in most groceries that carry So Delicious. And no – they are not a sponsor. We just like the flavor and how it works for this pie. And we like their products.
Make the pie crust from scratch or buy one pre-made. The GF Canteen pie tutorial is here. Whole Foods has pre-made GF pie crusts in their freezer. I’m sure there are others out there as well.
Sometimes an accidental pie is a good thing.
|Sweet Potato Nog Pie, Gluten Free, Dairy Free||
- 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) (2⅓ cups)
- ½ teaspoon kosher salt
- 1 teaspoon granulated sugar
- 200 grams Spectrum (organic) Solid Vegetable Shortening, cut into cubes
- 80-100 grams very very very cold water (1/3 to ½ cup)
- 90 grams finely chopped toasted pecans (scant ½ cup)
- 475 grams sweet potato puree (1 15 oz. can or 1¾ cups)
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon AP GF flour
- ½ teaspoon cinnamon
- ⅛ teaspoon ground clove (pinch or sprinkle)
- 1 teaspoon vanilla
- 1 tablespoon Lyle’s Golden Syrup (or maple syrup)
- 5 extra-large eggs
- 225 grams So Delicious Nog (1 cup)
- 1 whole extra-large egg, beaten
- leftover finely chopped toasted pecans
- Place dry ingredients in a food processor and pulse to mix. Add cubed pieces of shortening and pulse until it looks like coarse crumbs – about 3-4 good pulses will do it. While processor is running, pour a little bit of cold water into feeding tube so it drips in. Keep going with the water but when dough merges into a rough, shaggy looking ball turn it off immediately and don’t add any more water. Dump dough on plastic wrap removing blade carefully and scraping all the dough into the ball. Split dough ball in half. Wrap and refrigerate at least two hours.
- On a large piece of plastic wrap covered in flour place one half of the dough. Cover with more flour and ⅓ of the chopped toasted pecans. Add plastic wrap to cover. Press down with rolling-pin in one direction and then another firmly smashing pecans into the crust. Roll from center out into a circle making sure dough is not sticking. Remove top plastic. Use bottom plastic to help move the dough and flip the dough into pie pan. Adjust to fit and pinch edges to make a pretty border. If the crust cracks, just pinch it together. Roll out the second piece of dough if you are making two pies. Save any scraps of dough for patching.
- Preheat oven to 375. Freeze pie crust while oven preheats. Remove pie crust from freezer and place on a baking sheet. Brush with beaten egg and bake 12 minutes.
- Place all the filling ingredients in a food processor (preferred) or blender – or in a large bowl. Pulse to mix or blend until the filling is frothy and looks pale orange. If mixing by hand, use a whisk and blend thoroughly until mixture is frothy and smooth.
- If the pie crust has any cracks in it, use extra dough to fill in (think spackling compound). Very gently pour in the filling until just about full. The crust is fragile at this point so be sure to pour the filling in very gently. Depending on the size of your pie pan, there might be a little filling left over – you can make a small tart with it or bake it in a small custard cup as a treat. Place pie back on baking sheet to catch any drips. Brush the edge of the pie once more with the beaten egg wash. Bake about 20 minutes and rotate pan. Bake about 20 minutes more or until pie is puffy and no longer jiggles in the middle.
More Sweet Potato Pie Love from:
Lee Bros. Sweet Potato Buttermilk Pie (use a GF pie crust and GF AP flour)