Sweet Potato Pie

Brynie Greisman Brynie Greisman
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This recipe was originally published in Family Table issue 135 for Pesach.

This dish is a family favorite both on Pesach and all year round. It freezes well (just warm it up while it’s still frozen).

1h 5-6
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

  1. Peel and cut the sweet potatoes, and boil in a small pot until soft. Drain well and return the potatoes to the pot. Mash, but don’t overdo it; the potatoes should be thick and not too smooth (this way the pie is thicker, and holds together better).

  2. Add the sugar, orange juice, egg, oil, and vanilla. Mix well. Pour into a lightly greased nine-inch round pan. Mix together the topping ingredients and sprinkle on top of the sweet potato mixture. Bake at 350 degrees Celsius/180 degrees Celsius for about half an hour.

Tips:
You can add about 1/2 cup crushed pineapple, drained, to the sweet potato mixture. It’s so good that way. Also, you can add a sprinkle of cinnamon to the topping for more depth of flavor.

Notes:
This is actually a chometzdig recipe that I adapted for Pesach. You can do the same for many of your favorite recipes. For example, instead of coffee rich or soy milk, I substituted orange juice. Instead of margarine (if it’s not available for Pesach) use oil, and use potato starch instead of the flour. You may have to adjust quantities, but that makes it all the more interesting.

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2 Comments

Aleeza Feuerstein •
Shifra Abramson •

What can I replace pecans with for a nut free version?

Avigael Levi Kosher.com Team •
Reply to Shifra Abramson

Cereal or unsalted seeds :)