Sweet potato pie

I love sweet potatoes! After making several savory dishes with them like roasted sweet potato and sweet potato falafel and sweet potato gnocchi, I was determined to create a sweet recipe with them.
These sweet potato pies are the result! I wanted to create something like a sweet potato cheesecake, but I wanted to keep it vegan. So I created these healthy, vegen sweet potato pies.
I think they turned out great! You really don’t need any sugar when you’re baking with sweet potatoes. As the name suggests; they’re sweet enough already!
Below is the recipe for 4 mini pies or 1 small pie (20 cm pie plate).

Ingredients
For the base:
150 gram (1 1/4 cup) spelt flour
50 gram (1/2 cup) grated coconut
1 banana

For the filling:
3 sweet potatoes
60 ml (1/4 cup) unsweetened almond milk
60 ml (1/4 cup) aquafaba*
1 tbs maple syrup
1 ts cinnamon
1/2 ts vanilla extract
2 tbs spelt flour

* aquafaba is the liquid in a can of chickpeas. Don’t throw the chickpeas away but roast them or hummus with them!

Combine all the ingredients for the  base in a bowl and mix until it formed a dough. I usually do this with my  hands. Form four balls of the dough and roll them out to fit your pie pans. If you’re making 1 bigger pie instead of 4 mini pies, you can of course just form 1 ball of the dough. Grease your pie pans before fitting the pie base in.

Roast the sweet potatoes (this will go very fast in the microwave, read how to roast them here). Remove the skin and let them cool. Blend all the ingredients except the spelt flour in a  food processor. Preheat the oven to 180C/350F. Add the spelt flour to the sweet potato mixture and blend a little longer.
Divide the sweet potato mixture over the base and bake for 30-40 minutes. Remove them from the oven and let them cool down. Place in the fridge for a couple of hours or overnight.

These sweet potato pies are great anytime of the day. Sometimes I eat them for dessert and sometimes I eat them for breakfast. They taste great with 1 or 2 tbs of unsweetened almond  yogurt!