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.
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.
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.
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.
Chocolate Sweet Potato Pie (serves 6-8)
*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
- Melt the butter and, when it’s cool, beat in the eggs and honey.
- Sieve the coconut flour and cinnamon into a mixing bowl. Gradually add the eggs and butter to the flour until it comes together.
- 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.
- Prick the bottom and set aside in the fridge while you make the 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
- Peel and dice the potato and boil it for 30 minutes ’til tender.
- Using a double boiler, melt the chocolate, honey and butter together. Set aside to cool.
- 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).
- 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.
- 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.