I don't think I wrote this recipe down before, but I used to make regular sweet potato pies all the time. 😋😍 Remember. I'm homeless, & it's been so long since I've cooked or baked anything.
Ingredients:
-(2) raw 9-inch pie crusts (Store bought or you can make your own crust from scratch)
-shelled pecans
-4 big purple sweet potatoes from an Asian market, online or at a local farmers market
-1 1/2 cups of milk
-2 drops of vanilla extract
-2 cups of Zulka Morena sugar
-1/8 teaspoon each of cinnamon powder, nutmeg powder & clove powder
-1 1/2 sticks of salted butter OR 1/2 cup of melted virgin coconut oil
-4 pinches of Pink Himalayan Salt
Directions:
-Take 4 purple sweet potatoes & bake them until soft, like mashed consistency.
-Let cool for a bit & then peel off skin.
-Put in a standard Dutch oven pot with fire on medium heat.
-Add 1 1/2 cups of milk.
-Add 2 drops of vanilla extract.
-Add 2 cups of Zulka Morena sugar
-Add 1/8 teaspoon each of cinnamon powder, nutmeg powder & clove powder
-Add 1 1/2 sticks of salted butter or 1/2 cup of melted virgin coconut oil
-Add 4 pinches of Pink Himalayan Salt
-Stir & mix everything together very well.
-Follow the directions on the pie crust package.
-After you preheat the oven to what the package says, add the purple sweet potato mixture inside of the raw pie crusts. Even everything out. (Whatever is left over can be either another pie or 2, or just another simple purple mashed sweet potato dessert, like you do with regular yams/sweet potatoes.)
-Add pecans to fill the top of the pie, the same way you do with regular pecan pie. (or even a mixture of shelled sunflower seeds, hemp seeds & pumpkin seeds)
-Put the pies in the oven at whatever temperature the package says.
-When done, take them out & let them cool. You can add whipped cream, cherries or whatever floats your boat.
I promise you. It's going to come out pretty & taste phenomenal!