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Active Time:30 minsTotal Time:5 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:5 hrs 30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:5 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupall-purpose flour¾cupwhite whole-wheat flour¼cupsugar½teaspoonsalt½cupcoconut oil3tablespoonscold waterFilling1(15-ounce) canunseasoned sweet potato1cupcoconut milk, well-stirred½cuppure maple syrup2tablespoonscornstarch1teaspoonvanilla extract1teaspoonground cinnamon¼teaspoonground ginger¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupall-purpose flour
¾cupwhite whole-wheat flour
¼cupsugar
½teaspoonsalt
½cupcoconut oil
3tablespoonscold water
Filling
1(15-ounce) canunseasoned sweet potato
1cupcoconut milk, well-stirred
½cuppure maple syrup
2tablespoonscornstarch
1teaspoonvanilla extract
1teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonsalt
DirectionsTo prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.TipsEquipment:9-inch pie pan (not deep-dish)To make ahead:Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.Originally appeared: EatingWell.com, September 2020
Directions
To prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.TipsEquipment:9-inch pie pan (not deep-dish)To make ahead:Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.
To prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.
Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.
To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.
Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.
Tips
Equipment:9-inch pie pan (not deep-dish)
To make ahead:Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.
Originally appeared: EatingWell.com, September 2020
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Nutrition Facts(per serving)267Calories13gFat35gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
