Today, I had fun making this Sweet Potato Pie, swapping ingredients and procedures and having it come out fine. First, I decided to swap hazelnut oil for virgin coconut oil. Got to admit, I do like the flavor of coconut better in pastries, but this vegan pie is still delicious. Then in my original procedure, I blended the pureed coconut butter (Nutiva’s coconut manna) and water before adding all the ingredients for the filling. Today, I skipped the first step and shortened the procedure. I added and pureed all of filling ingredients: manna, water, sweet potatoes, spices, sea salt, chia seeds) and it came out fine. Except, I was a little overzealous with the nutmeg and it overpowered the flavor of the sweet potato and other spices. No worries, I looked up recipe first aid in The Quick and Easy Organic Gourmet, one of my cookbooks, and voila, I added a bit more sea salt and it balanced all the flavors perfectly.
The local, organic, sweet potatoes here in New England are in season.
In the meantime, have a great organic feast!
Photos by Tracey Eller