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Purple Sweet Potato Pie With A Gingerbread Crust and Pecan Streusel

Gingerbread Pie Crust: 

1½ cups Anita's Organic All-Purpose flour 

3 tablespoons sugar 

½ teaspoon salt 

1 teaspoon ginger 

½ teaspoon cinnamon 

pinch of cloves 

¼ cup L'Ancetre Organic grass-fed butter 

¼ cup coconut oil 

2 tablespoons molasses 

2-4 tablespoons ice cold milk 

9" pie plate

Purple Sweet Potato Pie Filling: 

2 cups cooked sweet potatoes (About 1 large or 2 sweet potatoes) 

½ teaspoon cinnamon 

½ teaspoon nutmeg 

pinch of salt 

¼ cup L'Ancetre Organic grass-fed butter, softened 

⅓ - ½ cup pure maple syrup 

½ cup milk (a little more may be needed if filling is too thick) 

2 Harvest Haven eggs

Streusel Topping: 

¼ cup rolled oats 

¼ cup chopped pecans 

2 tablespoons brown sugar 

¼ teaspoon cinnamon 

2 tablespoons melted L'Ancetre Organic grass-fed butter

Baking The Sweet Potatoes: 

Wash and dry sweet potatoes. Place into a 325F oven for 90 minutes or so, until thoroughly soft when pierced with a fork. Depending on the size of your yams it may take less time. Let cool thoroughly, remove the skins and reserve the pulp for your filling.

Gingerbread Pie Crust: 

In a medium bowl, combine flour, sugar, salt, ginger, cinnamon, and cloves. Using a fork or pastry blender, cut in butter, oil, and molasses until mixture is coarse and crumbly. Mix in milk, a tablespoon at a time, just until dough comes together. It only took 2 tablespoons for my dough, but it will depend on your flour and the humidity in your kitchen. You don't want it to be sticky. Add a little more flour, if needed, to make a soft dough. Shape the dough into a round disc and cover with plastic wrap. Place into the fridge for at least 15-20 minutes to chill.

Sweet Potato Filling: 

Combine the cooked sweet potatoes along with the remaining pie filling ingredients. Use a hand mixer or potato masher to blend together all of the ingredients. Before adding the eggs, you can taste your filling and add more sweetener, if desired. Also, if you use granulated sugar or if your potatoes are more dry on the inside, a little more of milk may be needed.

To Make The Streusel Topping: 

In a small bowl, combine pecans, sugar, and cinnamon. Add melted butter and mix together until well incorporated. Set aside for later.

Putting The Pie Together: 

Preheat oven to 350F. Remove the pie dough from the refrigerator and place between two pieces of wax/parchment paper or plastic wrap. This makes it much easier to roll out. Roll the dough between the paper into a ¼-inch thick circle. It should be a few inches larger than your pie pan. Remove the top piece of paper and use the bottom piece to lift up and flip the dough into your pie pan. Carefully peel the paper off and gently fit the dough into the edges of the pan. It's okay if the dough tears, just pinch it back together. Fold the edges under to form a crust and remove any excess. Use a fork to crimp the edges or you can use your fingers to make an easy scallop edge.

Pour your sweet potato filling into the formed crust. Place pie plate onto a baking sheet and bake for 20-25 minutes. You'll need to add the streusel topping at this point and then bake for an additional 30-35 minutes. It will bake for a total of 55-60 minutes or when the filling is no longer jiggly and a toothpick inserted near the center comes out clean. The crust gets very brown easily, so it's recommended to cover the edges with aluminum foil when you add the streusel topping. Let cool throughly before serving.


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