This recipe is a twist on the classic sweet potato pie, incorporating the delightful nutty flavor of almonds both in the crust and filling. It's the perfect fall dessert, warm and comforting, and surprisingly easy to make. I created this recipe after a particularly grueling week at work; the warm, comforting aroma of the baking pie literally saved my sanity. Believe me, after a long day, there's nothing better than a slice of homemade pie. If I'm honest, sometimes I eat it straight from the pan before it even cools down.
I remember one Thanksgiving, my aunt brought this similar pie, and it was a complete hit, so I wanted to try and recreate it in my own way. We usually have a very chaotic Thanksgiving dinner, this pie, though, made the day more special. The warm, inviting flavors really brought my family together and created a cozy atmosphere. The combination of sweet potato's natural sweetness and the slight nutty crunch from the almond crust was pure magic! This recipe is my attempt to capture that special Thanksgiving memory.
Required Equipments
- 9-inch pie plate
- Large mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Potato masher or fork
- Pastry blender or your fingers
- Rolling pin
- Baking sheet
Almond-Sweet-Potato-Pie:-A-Fall-Delight-Recipe
This recipe for Almond Sweet Potato Pie combines the creamy sweetness of sweet potato with a crunchy almond crust for a truly unforgettable fall dessert. It's easier to make than you think!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for a perfectly baked pie. Don't skip this step!
- Make the sweet potato filling: In a large bowl, mash the cooked sweet potatoes until fairly smooth. Don't worry about getting every little lump out; a little texture is nice. Stir in the almond butter, maple syrup, eggs (or flax egg if you're going vegan!), vanilla extract, and a pinch of salt. Mix until everything is well combined and you have a lovely, smooth mixture.
- Prepare the crust: In a separate bowl, combine flour, almond flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips—work quickly to keep the butter cold. The mixture should resemble coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix, or your crust will be tough!
- Roll out the dough: Lightly flour your surface and roll out the dough into a 12-inch circle. Gently transfer it to your 9-inch pie plate. Trim and crimp the edges. If you're feeling fancy, make a decorative edge!
- Blind bake the crust (optional but recommended): Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes, or until lightly golden.
- Pour in the filling: Carefully pour the sweet potato filling into the pre-baked crust. Don't overfill!
- Bake the pie: Bake for 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges loosely with foil.
- Cool completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and prevents a messy slice. Patience, young padawan!
- Serve and enjoy! Top with a dollop of whipped cream or a sprinkle of chopped nuts if you're feeling extra fancy. Enjoy every delicious bite of your homemade Almond Sweet Potato Pie!
📝 Notes
- Make sure your sweet potatoes are fully cooked before mashing. You can bake, boil, or microwave them.
- For a vegan version, replace the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water.
- Feel free to add spices like cinnamon, nutmeg, or ginger to the filling for extra flavor.
- You can also add nuts or pecans to the pie crust for additional texture and flavor
🍎 Nutrition
Calories: 350 kcal
Protein: 5g
Fat: 15g
Carbohydrates: 45g
Fiber: 5g
Calcium: 30 mg
