purple potato pie with blue corn crumble
Purple potatoes are rich in antioxidants and phytonutrients, have been known to help reduce blood pressure, are affordable, and last but not least, are absolutely beautiful. If you're going to make a pie, it may as well be this one. If you don't have purple potatoes on hand or available near you, you can sub regular sweet potatoes -- it will taste about the same, it just won't be purple.
As with all desserts, enjoy this treat in moderation only.
- 2 cups purple sweet potato (about 3 small-medium purple potatoes)
- Spices to taste (a few teaspoons) - we recommend cinnamon, ginger, and nutmeg
- Pinch of sea salt
- 1/4 cup coconut oil
- 1/3 cup of sweetener (try all-natural maple syrup or coconut sugar)
- 1/2 cup of non-dairy, unsweetened milk (maybe more if filling seems thick) -- we used flax milk
- 2 eggs
- Confession! We used a pre-made, gluten-free frozen crust that we found in the grocery store. If you are more ambitious / have more time on your hands, google "gluten free pie crust" and you will find a whole bunch of homemade options to try. Consider incorporating ancestral corn flour (like Iroquois white corn or Pueblo blue corn) into your pie crust recipe.
Topping is optional...
We had some Pueblo blue corn on hand, so we added this optional topping just for fun. It offered an extra crunch and some flavor, and smelled really delicious. The pie is still great without the topping, so if you don't have blue corn flour, another ancestral corn flour, or a nut flour (like almond flour) on hand, we recommend skipping this step because you should ALWAYS avoid white flour at all costs.
- 1/2 cup blue corn flour (or another ancestral corn flour, or almond flour, or coconut flour - may have to adjust amount).
- 1/4 cup chopped pecans or walnuts
- 1/4 cup coconut sugar
- Cinnamon to taste (about 1 tsp)
- 3 tablespoons coconut oil
- Preheat oven to 350 degrees
- Prepare the crumble. Combine all ingredients in a bowl. (Make sure coconut oil is soft). Feel free to adjust ingredients for preferred taste / texture. Set aside for later.
- Wash and peel potatoes
- Boil until soft and mushy.
- Allow potatoes to cool before handling
- In a mixer or with a sweet potato masher, blend all filling ingredients. Add or subtract sweetener, spices, and amount of non-dairy milk to achieve a creamy yet thick consistency to your preference.
- With your crust ready to go (however you decided to do it), pour in the sweet potato filling
- Bake for about 25 minutes
- Remove from oven. Add blue corn crumble topping. Bake for another 30 minutes, approximately.
- Pie will be done when a toothpick comes out clean.
- Allow to cool before serving. Instead of ice cream or Cool Whip, consider serving with a homemade coconut milk whipped cream.