Healthier Sweet Potato Pie with Psyllium

When it comes to holiday traditions, Thanksgiving pie is up there with the essentials. And while the choices are bountiful, this wholesome take on a classic sweet potato pie is sure to please. Made with simple ingredients, including Organic India’s Cinnamon Spice Psyllium Pre & Probiotic Fiber, it’s bursting with natural sweetness, rich flavor, and a wealth of deliciously good nutrients to boot.

Although sharing many similarities with popular pumpkin pie, sweet potato pie deserves distinction in its own right. While both are high in beta carotene and many other nutrients, sweet potatoes actually deliver a higher nutritional makeup overall, from fiber to protein. In this recipe, even more goodness for your gut comes from the Cinnamon Spice Psyllium Pre & Probiotic Fiber. This pleasant and potent powder does triple duty: as well as enhancing the warm spicy flavor, its binding properties aid in the perfectly slice-able, silky yet firm texture. Add to this extra soluble and insoluble fiber for optimal gut health and digestion.

I admit I was a little hesitant concerning what quantity of psyllium to use in this recipe. It’s a potent product, and too much can result in a gummy texture—not so with this pie. Even so, the coconut milk helps with firming, too, so if you have reservations, you can back down the psyllium product to one tablespoon with success. I used the Organic India Cinnamon Spice Pre & Probiotic Fiber, which adds flavor, too, but it is distinct from whole husk psyllium. At some point, I plan to bake this with whole husk instead, likely upping the quantity to two tablespooons, and I’ll update this post when I do. In a pinch, you can also replace the psyllium with 2 1/2 tablespoons of cornstarch or arrowroot flour with fimilar results.

Baking the sweet potatoes not only brings out their pure sweetness, it sets up the perfect texture, too. With these ingredients, there’s a lot of room for range. No need to measure an exact amount of sweet potato, just aim for about 2 cups or more of mash. Feel free to adjust the spices to your liking or swap out your mixer for the blender and blend up your filling instead. No matter what small adjustments you make, guests would never guess this delectable dessert is free from eggs, cream, and refined sugar!

To optimally enjoy this delectable delight, be sure to allow ample time for it to chill. It’s certainly worth your while to bake a day or so in advance, ultimately saving time and elevating flavor. While pre-baking your sweet potatoes and refrigerating overnight requires planning time, these steps aren’t taxing in active time, and the results are so very sweet. xo

For 15% off Organic India Cinnamon Spice Psyllium Pre & Probiotic Fiber and other products, use code HAPPYAPPLE

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Healthier Vegan Sweet Potato Pie with Psyllium

Healthier Vegan Sweet Potato Pie with Psyllium

Made with simple ingredients, this wholesome take on a classic sweet potato pie is sure to please. Incorporating psyllium as a binding agent, it’s bursting with natural sweetness, rich flavor, and a wealth of deliciously good nutrients to boot.

Ingredients

  • 2 large or 3 medium sweet potatoes (roughly 2 cups mashed)
  • ⅔ Cup full fat coconut milk
  • 1 ½ Tablespoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber
  • ¼ Cup maple syrup
  • ½ Cup coconut sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 single pie crust, homemade or store-bought (see note for the whole wheat one I used here)

Instructions

  1. Bake the sweet potatoes: Preheat the oven to 400 F. Wash the sweet potatoes and pierce all over with a fork. Bake at least 1 hour, or until potatoes are soft and tender all the way through. Remove from the oven.
  2. Once the potatoes are cool enough to handle, scoop out the flesh into a mixing bowl. Add the remaining filling ingredients to the bowl and use a mixer to beat at high speed until smooth and creamy. Pour into the prepared single pie crust (no need to blind bake).
  3. Bake at 400 F for 15 minutes, then reduce heat to 350 F and bake a further 45 minutes. The edges should be firming and the center slightly jiggly. Remove from the oven and let cool 30 minutes at room temperature, then chill in the refrigerator (overnight if possible, or at least 4 hours).
  4. Serve topped with a dollop of coconut whip or vegan ice cream.

Notes

For an easy whole wheat pie crust, combine 1 ½ cups whole wheat flour and ½ teaspoon baking powder in a mixing bowl. In a measuring cup, use a fork to combine 1/2 cup unsweetened almond or other plant milk with 1/2 cup avocado or olive oil (or other neutral flavored oil). Pour into the dry ingredients and stir to combine into a dough. Press into a prepared pie pan.


Nutrition Facts

Calories

271

Fat

10 g

Sat. Fat

5 g

Carbs

44 g

Fiber

3 g

Net carbs

41 g

Sugar

16 g

Protein

3 g

Sodium

157 mg

Cholesterol

0 mg


Wendy McMillan6 Comments