Savory Sweet Potato Pie – Paleo and Thermomix Friendly

The aroma of sweet potatoes roasting always brings me back to my grandmother’s kitchen. She wasn’t a fan of overly sweet desserts, so she often experimented with ways to incorporate vegetables into traditionally sweet dishes. This savory sweet potato pie is my take on her spirit of culinary adventure – a comforting and nutritious dish that’s perfect for a weeknight dinner or a holiday gathering. It cleverly balances the sweetness of sweet potatoes with savory elements like onion, garlic, and spinach, all nestled in a delicious almond flour crust.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Paleo, Gluten-Free, Dairy-Free

Ingredients

For the Crust:

• 3 cups almond meal
• ½ cup coconut oil, melted
• 1 teaspoon salt
• ¼ cup almond milk (or any nut milk)

For the Filling:

• 5 medium sweet potatoes, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 2 cm piece of ginger, chopped
• 500 g baby spinach, chopped
• 3 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter (optional, for mashing sweet potatoes)

Equipment Needed

• Food processor or Thermomix
• 20cm square baking dish
• Steamer basket or Thermomix Varoma
• Frying pan
• Mixing bowl

Instructions

1. Prepare the crust: In a food processor or Thermomix, combine the almond meal, melted coconut oil, salt, and almond milk. Process at Speed 5 for 10 seconds, or until the mixture comes together into a dough. If the dough seems too dry, add a teaspoon of almond milk at a time until it forms a cohesive ball.
2. Pre-bake the crust: Preheat your oven to 180°C (350°F). Place the almond meal crust into the 20cm square baking dish. Press the dough evenly across the bottom and up the sides of the dish. Prick the bottom of the crust with a fork a few times to prevent it from puffing up during baking. Bake for 10 minutes, or until the crust is lightly golden brown. Remove from the oven and set aside while you prepare the filling.
3. Steam the sweet potatoes: Steam the sweet potatoes until they are tender. You can use a steamer basket over a pot of boiling water, or use the Thermomix Varoma setting. For the Thermomix, add the chopped sweet potatoes to the Varoma dish. Fill the Thermomix bowl with water to the fill line. Cook at Varoma temperature (100°C) for 20 minutes on Speed 1.
4. Mash the sweet potatoes: Once the sweet potatoes are cooked, transfer them to a mixing bowl. Add the butter (if using) and salt to taste. Mash the potatoes until smooth, or until your desired consistency is reached. Allow the mashed sweet potatoes to cool slightly.
5. Sauté the vegetables: While the sweet potatoes are steaming, heat the olive oil in a frying pan over medium heat. Add the diced onion and cook until softened and slightly browned, about 5-7 minutes. Add the chopped garlic and ginger, and cook for another 2-3 minutes, until fragrant.
6. Wilt the spinach: Add the chopped baby spinach to the frying pan with the onion, garlic, and ginger. Cook, stirring frequently, until the spinach is wilted and reduced in volume. This should only take a few minutes.
7. Combine the filling: In the bowl with the slightly cooled mashed sweet potatoes, add the eggs and the sautéed onion mixture. Season with salt and pepper. Mix well to combine all the ingredients.
8. Assemble and bake the pie: Pour the sweet potato filling into the pre-baked almond meal crust. Spread the filling evenly over the crust.
9. Bake the pie: Bake the pie in the preheated oven for 25 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center of the pie should come out clean.
10. Cool and serve: Remove the pie from the oven and let it cool slightly before slicing and serving.

Expert Tips & Tricks

• For a richer flavor, roast the sweet potatoes instead of steaming them. Toss them with olive oil, salt, and pepper, and roast at 200°C (400°F) for 20-25 minutes, or until tender.
• If your almond meal crust is browning too quickly, tent it with foil during the last 10-15 minutes of baking.
• To add a bit of spice, include a pinch of red pepper flakes or a dash of cayenne pepper to the filling.
• For a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Make the crust ahead of time: The almond meal crust can be made a day in advance and stored in the refrigerator.

Serving & Storage Suggestions

Serve the savory sweet potato pie warm or at room temperature. It pairs well with a side salad or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave. While freezing is possible, the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	100mg	33%
Sodium	400mg	17%
Total Carbohydrate	40g	13%
Dietary Fiber	8g	32%
Sugars	10g	–
Protein	15g	30%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Sweet Potato Pie: Add a pinch of cayenne pepper or a finely chopped chili to the onion mixture for a spicy kick.
• Mediterranean Sweet Potato Pie: Include sun-dried tomatoes, olives, and feta cheese in the filling for a Mediterranean-inspired flavor.
• Crustless Sweet Potato Pie: For a lighter option, omit the crust and bake the filling in a greased baking dish.
• Sweet Potato and Sausage Pie: Brown some Italian sausage and add it to the filling for a heartier meal.
• Dairy-Free: Ensure your almond milk is truly dairy-free. Coconut milk can add a richness.

FAQs (Frequently Asked Questions)

Q: Can I use canned sweet potato puree instead of fresh sweet potatoes?
A: While fresh is recommended for the best flavor and texture, you can substitute with approximately 3 cups of canned sweet potato puree. Make sure to drain any excess liquid.

Q: Can I make this pie ahead of time?
A: Yes, you can assemble the pie a day in advance and store it in the refrigerator unbaked. Add about 5-10 minutes to the baking time.

Q: How do I know when the pie is done?
A: The filling should be set, and a knife inserted into the center should come out clean. The crust should also be golden brown.

Q: Can I use a different type of flour for the crust?
A: Yes, although the texture will vary. A gluten-free flour blend can be substituted, but you may need to adjust the amount of liquid.

Q: Can I freeze the pie?
A: Yes, but the texture of the filling may change slightly upon thawing. Wrap the pie tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This Savory Sweet Potato Pie is a delightful way to enjoy the versatility of sweet potatoes. It’s a recipe that encourages experimentation, so feel free to adapt it to your own tastes and preferences. Whether you’re looking for a comforting weeknight meal or a unique dish to share with friends and family, this pie is sure to be a hit. I encourage you to give it a try, and don’t hesitate to share your feedback and variations! Perhaps pair it with a crisp green salad with a lemon vinaigrette for a complete meal. Enjoy!