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Sweet Potato Pie (Yam Pie)
by Nomi Shannon

1998 Nomi Shannon. Please copyright notice below.

Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have not yet been introduced to raw food, wonder no more! This delicious pie is difficult to distinguish from its cooked (dead) cousin. This pie freezes very well also. Let it thaw in the refrigerator. Because yams are available all year long (their harvest is July-August, but they keep in cold storage) this pie can be equally as big a hit on the fourth of July as Thanksgiving. Use yams if you can find them, they are usually sweeter and darker orange than sweet potatoes. Garnet yams work very well.

Almond Date Crust
1 1/4 Cup almonds that have been soaked overnight and dehydrated in sun or dehydrator
1 Cup date pieces
1 Tablespoon water
1/2 teaspoon vanilla
dash of cinnamon
2 teaspoons psyllium

In food processor, process nuts until coarsely ground, add dates and process until finely ground and thoroughly mixed. With processor running, add water, vanilla, and cinnamon. When mixture is holding together, gradually add psyllium. Press into pie plate.

Note: crust must appear slightly damp and be holding together before psyllium should be added, a small amount of additional water may be necessary to achieve this effect.

Note: For a crunchier taste treat, at this point you can dehydrate the crust in the sun for 1-3 hours, but it is not necessary.

Filling
6 small medium yams, scrubbed, peeled and cut up
3/4 Cup cut up pitted dates (soak whole dates for 20 minutes before pitting and cutting up)
1/4 Cup raisins (soak for 20 minutes)
1/2 Cup Pine Nuts (soaked 5-10 minutes)
1/8 teaspoon 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon Garam masala (if not available use either nutmeg or cloves or additional 5 spice powder)
1/2 teaspoon vanilla
2 Tablespoons Psyllium powder

While preparing yams, soak dates and raisins in small amount of water. Soak pine nuts and rinse. Put yams through Champion with blank, alternating with fruit and nuts. It should amount to about 4 cups. (If not add more yam and put all through Champion again.) Put mixture in food processor. Add spices and vanilla. Be patient with processing, the smoother the better. After 5-6 minutes, if not very smooth add a small amount of raisin soak water, apple juice or orange juice to the mixture so it will process to a smooth puree. Gradually add psyllium. Pour into crust immediately. Store in refrigerator. Delicious served with a dollop of one of the nut fluffs.

Note: do not add extra liquid unless you have to, it is important that the pie hold together so it can't be too wet.

Alternative: If you want more intense flavor, soak fruit in juice of 1 orange. Add 1 teaspoon orange zest to mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, garam masala stays the same, a pinch of clove, 1 teaspoon vanilla, a pinch of sea salt.

 

Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).

Visit the Raw Gourmet Web Site for more recipes!

 

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