sweet potato pies are often enjoyed at Thanksgiving dinners but it never interested me. i enjoy sweet potato but often it is overdone with maple syrup and sugar that it tastes like inedible candy. but while i was browsing through the recipes on T Colin Campbell Center for Nutrition Studies website, i came across a combination that intrigued me: sweet potato and pineapple. it sounded like something i could enjoy.
the original recipe had a pecan streusel topping which i couldn’t use since my little one is allergic to nuts so i substituted it with a crumb topping. i also added a graham cracker pie crust since my little one enjoys it. the end result is a very tasty, not overly sweet dessert.
this recipe is definitely worthy of a place on a Thanksgiving dinner table. next time, i’d love to make it with my little one, who was unfortunately under the weather today. i know we’ll have a great time baking this pie together!
- food processor
- 4 medium sweet potatoes
~about 4 pounds
- 2 cups diced pineapple and juice (fresh, frozen or canned)
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
- 1 teaspoon vanilla
- ½ sticks (¼ cup) cold unsalted butter, cut into small pieces
- ½ cups gluten free all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- pre-made graham pie crust
– or –
- gluten free vegan graham crackers
- ⅓ cup melted unsalted butter
preheat oven at 375 degrees F.
in a small saucepan or microwave, melt the butter. in a food processor, combine graham crackers and melted butter; blend until the texture of coarse meal. press to see if the mixture will stick. if not, add a tablespoon of water.
put graham cracker mixture into a 9-inch pie pan. spread and press to make the crust about ⅛ inch evenly all around. even the crumbs up and make sure there are no gaps or holes. chill the crust for an hour before you bake it. this will help prevent crumbling when you want to serve it.
bake approximately 8 to 10 minutes. the edges may be just slightly browned, but you do not want the edges or crust to over-brown. remove from oven and let crust cool, on a wire rack, until ready to fill.
bake sweet potatoes for approximately 60-90 minutes. the sweet potatoes are done when a knife can easily slide in and out. remove from oven and let cool.
dice your pineapple. combine the pineapple with cinnamon, ginger, nutmeg and vanilla. when sweet potatoes are cool enough to handle, simply peel off the skins.
combine the sweet potato flesh with the pineapple spice mix. mash to desired smoothness.
chop butter into small pieces. add butter, flour, sugar, cinnamon and vanilla into a food processor. pulse together until many large clumps form. transfer to a bowl and chill, covered, until ready to use.
dollop the sweet potato pineapple mixture on top. sprinkle topping over the mixture.
bake for 8- 10 minutes, until golden brown on top. set aside to cool.
before serving loosen pie crust from pan and dip bottom in hot water for a few seconds. remove from pan and serve.
T Colin Campbell Center for Nutrition Studies: Sweet Potato Pineapple Casserole With Pecan Streusel by Katie Simmons
Epicurious: Old Fashion Crumb Cake by Ruth Cousineau
What’s Cooking America: Graham Cracker Pie Crust