If you saw the title of this recipe and you’ve been a reader of this blog for some time, you’re probably thinking ‘another sweet potato recipe? Really Maxine? How can there be anything left to create using sweet potatoes?’ Ah, my friends. You underestimate the power of this almighty ingredient but, worry not, you too shall see that the possibilities are limitless when it comes to these fine little spuds. Granted, this sweet potato and blueberry pie may be a little less far reaching than some of my previously sweet potato concoctions (I’m looking at you sweet potato ice cream) but I assure you it’s no less special.
The spelt crust is an absolute breeze to make and sits lovely, golden and crisp below the dreamy and decadent layers of sweet and gooey blueberries and deliciously creamy sweet potato. As a simple matter of blending these easy-to-find ingredients together, the beautiful result is surprisingly magical. If I could pop a bow on this and call it my present to you, I would but since I’m not sure how appetising that would be, I’ll let the flavours speak for themselves.
For the crust
- 1 3/4 cups spelt flour (if gluten free, make the crust in this recipe)
- 2 tablespoons maple syrup
- 5 tablespoons water
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- Pinch of salt
For the blueberry layer
- 1 cup fresh or thawed blueberries
- 1 tablespoon chia seeds
- Juice from half a lemon
For the sweet potato layer
- 2 sweet potatoes (steamed or baked + skins removed)
- 1/2 cup plant milk (I used brown rice for sweetness but almond, cashew or coconut will all work)
- 1 tablespoon cashew butter (any nut butter will do)
- 2 tablespoons oats
- 1 tablespoon ground flaxseed
- 1/2 – 2 tablespoons maple syrup (optional – personally I found any extra sweetener unnecessary but everyone has different tastes)
- 1 heaped teaspoon ground cinnamon
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon nutmeg
+ An extra handful of blueberries.
Pre-heat your oven to 160°C.
Place your spelt flour in a mixing bowl along with the salt, cinnamon and maple syrup and coconut oil. Gradually add the water one tablespoon at a time and use your hands to mix together until a firm dough forms. It should not be damp but hold together well.
On a clean surface lightly coated with extra flour, place your crust dough and flatten into a circle with your hands. Then, roll out until it’s thin enough to cover your pie/tart tin. Transfer the crust into the pan a cut the edges to fit. Place to one side.
For the blueberry layer, simply place all the ingredients in a blender and blend until smooth. Pour into the pie crust and place in the freezer while you make your sweet potato layer.
For the sweet potato layer, again, simply place all the ingredients in a blender and blend until completely smooth and creamy.
Remove your pie crust from the freezer and pour your sweet potato layer over the blueberry layer. Add an extra handful of blueberries on top, then place in the oven for 15-20 minutes, until beginning to set and crack on top. Turn off the heat and allow the pie to sit in the closed oven for an extra 20 minutes. Then remove and transfer to the fridge for 8 hours or to set overnight.
When ready to serve, simply slice up and enjoy!
Can’t resist a tasty pie? You’re not alone. Try this chicken, mushroom and leek pie to satisfy your savoury cravings.