Today we are embarking on the realization of the recipe for a creamy sweet potato pie, from A to Z.
Nothing very difficult, moreover if you don't have a robot you can easily make the pie crust by hand but for the filling you will still need a mixer large enough to mix the main ingredients.
The necessary ingredients are:
- For the dough: flour, salt, Provencal herbs, sesame seeds, vegetable oil (here sunflower), water. - For the filling: 2 sweet potatoes, agave syrup, cinnamon powder, nutmeg powder, ginger powder, dried parsley, margarine, silken tofu and salt.
The necessary utensils are: a bowl, a wooden spoon or spatula, a food processor, a rolling pin, a kitchen scale, a pie pan, a tablespoon, a teaspoon.
This sweet potato pie recipe is:
Perfect with a side salad
225g of flour
1/2 tsp of salt
2 tsp of sesame seeds
56ml of vegetal oil (here sunflower)
100ml of water
2 sweet potatoes peeled and cut into cubes
300g of silken tofu
5 tbsp of agave syrup
1 pinch of cinnamon powder
1 pinch of nutmeg powder
1 pinch of ginger powder
50g of margarine or vegan butter
Dried or fresh parsley
Preparation of the pie crust:
Put all the ingredients in a bowl, mix for a few moments with a wooden spoon, finish with your hands to form a ball.
Leave to rest for about 30 minutes under a towel at room temperature.
Preheat the oven to 180°C (356° f).
Once the dough has rested, roll it out and put it in the lightly oiled and floured pie pan.
Prick the dough and put it in the oven for 5 min (with ceramics pie weights on top it's better if you don't have it, bake it without).
Preparation of the filling:
Steam or boil the sweet potatoes* until tender (pierce with a sharp knife to measure doneness).*Previously peeled and cut into cubes.
Put the silken tofu (previously drained), the cooked sweet potatoes, the margarine or vegan butter, the agave syrup and the spices in the food processor. Blend to puree the ingredients, taste to season to taste.
Pour the mashed sweet potato over the previously set aside pie crust, sprinkle with Provencal herbs.
Bake for about 35min at 180°c (356°f) (watch the cooking, the top should be slightly brown, see photos).
Wait for the pie to cool before putting it in the fridge for about 30 minutes.
You can reheat it before serving it if you wish, it is also very good cold.