The other day I was chatting to a friend, and I asked her what she was doing on Friday night. She had plans to go out with a boy to a party, but I really wanted someone to eat a pie with me, so I requested that we stay in with some wine, invite a few people over, and chow down. Luckily, she, like me, has her priorities straight, so I had a really lovely wine and (sweet potato) dine sesh with a few friends as a kick start to my weekend.
I have minor obsessions with anything pumpkin. Sweet and savoury. Cake, muffin, or a cookie. Fresh or from a can. It doesn't really matter the form, as long as it can find its way into my mouth. I feel that I've made quite a few pumpkin recipes lately, and even though I could NEVER tire of pumpkin (in anything), I feel that sometimes change is good, and that I should try replacing one orange veggie for another. Alas, the sweet potato pie was conceived.
(adapted from this vegan pie recipe)
This pie has a lovely mixture of all things of the geographical Jessica (me). There are obviously the sweet potatoes, a vegetable I grew up with when I was living in North Carolina, there's the maple syrup, the sweet, sweet nectar from the Homeland (Canada), and then the cashews. I'm making a stretch with the cashew connection, but I have been to two countries in the list of top 10 cashew producers in the world, according to Wikipedia. I feel that's a fair enough amount of cashew dedication.
Sweet Potato Pie - What you need:
- 1 3/4 cup sweet potato pureé *
- 3/4 cup maple syrup
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1 1/4 cup soaked salted cashews**
- pie crust, pre-baked for 8-10 minutes at 180c.
* To make the pureé , pierce a sweet potato a few times and throw it in the oven until a knife can be inserted all the way through the sweet potato (around 30 minutes at 220c). Allow it to cool for a few minutes, then peel off the skin. Either mash the sweet potato until smooth, or cut it into pieces then toss it in a food processor until smooth and creamy.
** Put the cashews with about twice as much water in a sealed container. Refrigerate for at least 8 hours, but no more than 48 hours. The cashews may turn slightly purple... this is totally fine.
Sweet Potato Pie - What you do:
Pre-heat the oven to 200c.
In a food processor, blend the sweet potato, maple syrup, cashews, and spices until the mixture is smooth and no lumps remain. This will probably take 3-5 minutes, and you may need to scrape the bowl of the food processor a few times during the blending.
In a pre-baked pie shell, spoon the sweet potato pie filling out, and smooth out the top.
Yep. You're done.
Bake at 200c for 15 minutes, then lower the oven temperature to 180c and continue to bake for 35 minutes.
Allow the pie to cool, and if possible rest in the fridge for a few hours before serving.
The pie gets all golden after it has been cooked. Nom.
The texture is so smooth and creamy! You honestly would think that some serious egg action was involved, but nope! Completely vegan.
The food fun continued at Le Salon du Chocolat that was held this weekend in Paris. I never thought I would be the one to say that after a few hours, I had had enough chocolate. The seemingly impossible became a reality.
But honestly check this out:
Yeah: a chocolate macaron, filled with chocolate ganache, sandwiched together with matcha green tea waffle/pancake vibes.
It was so gooey. So good.