Southern & Foraged Sweet Potato Pie
If there is one dessert that I would encourage you to make——it’s this one! This sweet, savory, creamy pie is sure to be a hit!
This pie is inspired by my time living in Savannah, Georgia. It’s the kind of dessert you want to snuggle up with on the couch during a crisp autumn evening, or share with the ones you love around the dinner table.
I used foraged & farmed ingredients in this pie, but you can swap them out for items you can find at your local grocery store. I have also posted a gluten free & vegan option below in the recipe as well.
If you medicate with cannabis, you can incorporate the plant into your pie to help you get through the holidays! Infuse your butter or syrup!
If you make this pie, please let me know how it turned out & if you love it as much as we do!
Happy baking! Happy Foraging!
Ingredients:
Filling
3 medium sweet potatoes | baked (purple sweet potatoes make a beautiful pie!)
1/2 c butter (you can use margarine if you are vegan)
You can infuse your butter with cannabis.
2 tsp vanilla extract
2 large eggs | beaten (you can use 1/2 c applesauce if you are vegan)
1/2 c coconut milk
1 cup Mugolio (you can use maple syrup or sugar instead)
2 tbsp spices of your choice (cinnamon, ginger, pumpkin spice, allspice, etc).
I used foraged spicebush fruit in this recipe! It tastes similar to cardamom!
Crust
2 1/2 c flour (you can use almond flour if you are gluten free)
1 large egg | beaten (you can use 1/4 c applesauce if you are vegan)
1/4 c unsalted butter | melted (you can use margarine if you are vegan)
You can infuse your butter with cannabis.
tbsp Mugolio (you can use maple syrup or local honey)
1/4 tsp salt
1 tsp vanilla extract
Instructions:
Make Crust
Combine dry ingredients in a bowl. Mix well. Add butter, salt, vanilla, and egg. Mix together well until a dough ball forms.
Roll out your dough (or press dough) into a pie pan or pan (greased) of your choice.
Bake for 15 minutes at 350*F
Set to the side.
Make Pie Filling
Add your butter to your sweet potatoes and mash well in a bowl. Once smooth, add your Mugolio (or maple syrup/sugar) until well combined. Then add your vanilla, coconut milk and eggs. Beat until creamy and smooth.
Pour pie filling into your pie crust and bake at 350*F for 1 hour.
Let your pie cool before serving. This pie is served best warm with vanilla bean ice cream & a sprinkle of cinnamon, but can be served chilled. Enjoy!
