guys, i made it (and i made a pie)

The big day has come and gone.  It was a whirlwind.

I made my usual mushrooms(they left the table before i could even get one for myself!), a sheep's blue cheese and pear crostada, pine nut hummus, sage and apple french bread stuffing, the all star tested brussel sprouts and vanilla vegetables and a PIE for dessert.  A homemade, built from scratch, creamy dreamy sweet potato pie.  My way, of course.

I wanted to make a classic dessert I'd never attempted; enter sweet potato pie.  I also wanted to do something different and also dairy free; enter coconut milk.  Match made in heaven.  I made my own whole wheat/coconut crust (torture), roasted the sweet potatoes and added some yummy toasted coconut on top.  I could eat this pie every single day.  Forever.

Coconut-Sweet Potato Dream Pie

1 cup all purpose flour

1/4 cup whole wheat flour

1/4 cup fine shredded unsweetened coconut

1/2 teaspoon salt

1/2 teaspoon sugar

1 stick vegan butter, cold cut into chunks

2-4 tablespoons ice water

2 medium/large sweet potatoes (mine were somewhere in between)

large pinch salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon ground cardamom

1 tablespoon flour

1/3 cup sugar

3 eggs, separated

Large pinch salt

3/4 cup coconut milk

Advance Prep:

Roast potatoes day before in 400 degree oven, wrapped in foil for about 30-40 minutes until tender and sweet.

In food processor, pulse first five ingredients a couple times.  Little by little, pulse in the chunks of butter until it becomes a big balled clump.  Slowly add in ice water until dough is formed.  Quickly remove from bowl and empty onto sheet of plastic wrap.  Form into a ball and stash in the fridge, before it gets warm!  Make crust 3-4 hours ahead, or one day.  

Before making the filling, roll out dough, prick with a fork, cover with foil and pie weights (or old beans if you're me) and bake in preheated 325 degree oven for about 15 minutes (a little less).  Remove the foil and prick all over, bake again in the oven for about 10 more minutes, until lightly golden.

1. Mix mashed sweet potatoes with spices and salt in bowl, set aside.

2. Beat egg yolks with the sugar until creamy then fold into to potato mixture lightly but thoroughly.   Add in flour, fold to combine.  Add in coconut milk slowly.

3. Whip egg whites into soft peaks with hand mixer.  Gently fold into potato mixture and pour into crust.  Bake until firm in center, about 40 minutes.  Cool completely before serving.