Chocolate Sweet Potato Pie

I almost couldn’t finish that piece…almost

There are about as many different types of sweet potato as there are reasons why Dog barks at wheelbarrows, but not next door’s cat.*

And in all my years of cooking, I still haven’t got a grasp on the difference between yams and sweet potatoes.

I licked the bowl, the blender and the spoon. Then I felt sick.

For this masterpiece I used the white fleshed variety. It’s the one that looks all orange, heinous and knobbly on the outside and just like a normal white potato on the inside.

see? Knobbly!

It doesn’t really matter which one you go for though, as long as it tastes slightly sweet and acts like a potato you’re fine.

I wish I were as rich and sweet as this pie. Sadly I’m poor and bitter.

Given that it’s smothered with chocolate, you won’t really care. You’ll be too busy cramming slices into your face.

*Dog is nothing if not enigmatic, wheelbarrows make him furious. Cats, not so much.

you don’t have to tart it up with berries but you only live once, right?!

Chocolate Sweet Potato Pie (serves 6-8)

Crust:

*adapted from the Coconut Mama

  • 3/4 cup coconut flour
  • 1/2 tsp ground cinnamon
  • 1 tbsp honey
  • 2 large eggs
  • 1/2 cup butter, melted
  1. Melt the butter and, when it’s cool, beat in the eggs and honey.
  2. Sieve the coconut flour and cinnamon into a mixing bowl. Gradually add the eggs and butter to the flour until it comes together.
  3. Press into a 9in pie dish. It won’t act like ‘normal’ pastry but that’s ok. Trust me, it will turn out fine. Just make sure you press it into the dish evenly along the base and up the sides. Painstaking but worth it.
  4. Prick the bottom and set aside in the fridge while you make the filling.

Filling:

  • 1 large sweet potato (should be big enough for 2 cups of mashed potato)
  • 80g dark chocolate (I used 59%, I would’ve gone higher but that was all I had)
  • 2 tbsps cocoa powder
  • 1/2 cup, plus 3 tbsps, heavy cream
  • 1/3 cup honey
  • 2 large eggs
  • 1/2 cup butter
  1. Peel and dice the potato and boil it for 30 minutes ’til tender.
  2. Using a double boiler, melt the chocolate, honey and butter together. Set aside to cool.
  3. Blend the potato in a blender or food processor with 3 tbsps of cream and the cocoa powder (I wouldn’t advise mashing. I tried and, despite vigorous mashing, it remained stubbornly lumpy).
  4. Whisk the eggs and cream into the cooled chocolate and gradually pour the resulting goo into the sweet potato mash, stirring so it forms a semi-runny batter.
  5. Pour batter into the pie dish and bake at 375 for 20 minutes. Let cool then put in the fridge for at least an hour before serving.

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This post was shared at The Healthy Home Economist.

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39 thoughts on “Chocolate Sweet Potato Pie

  1. This looks delicious. And you know, I didn’t even know there WAS a whit flesh sweet potato! I’ll have to keep my eyes peeled for some of those. Probably available at Whole Foods in Austin.

  2. buttoni, I’m a little late, so you may have already found this out, but Central Market (at least the one on Lamar) usually has a wide variety of sweet potatoes.

      • Well, I went ahead and did that and it took forever to cook! So much so that my crust burnt :-( BUT the filling was AMAZING, so yummy! Even my super picky 12 year old asked for seconds! I added extra chocolate too by sprinkling extra chocolate chips on top before baking (cuz there can never be too much chocolate!). I will definitively make again. Oh, and the mixture was going to overflow my pan so i made a second small one without the crust and that one was very good too.

    • Hey Jennifer. I actually don’t hear that much, I could stand it hear it more since, when I first suggested the name, certain members of my family (who shall remain nameless) laughed at me :) I really hope your belly likes the pie (what I am saying?! it’s pie)

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  5. I made this and it was delicious. Our belly’s seem to like the same stuff. Ate half. Gave the rest away. Had to be done! Thanks for all the inspirational recipes, great site!

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  7. Hello! Love the sound of this! 2 things–if I wanted to divide this into 2 days work, could I do the crust, cover it, and leave it in the fridge until the next day when I would do the filling?
    Also, could I sub the choc for carob chips & carob powder?

    • I haven’t tried it over two days, but I don’t see why not. I wouldn’t leave the crust hanging around for any longer than a day though.
      As for the carob – go right ahead! As it acts very similar to cocoa in baking, it won’t make a difference to the cooking process. I can’t speak to the taste though, I’m not a big carob fan myself! Happy experimenting!

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