Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.
While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.
Time: 120 minutes
Preheat oven to 350ºF.
In a bowl, combine flour, almond meal, sugar and salt. In a separate small bowl: mix egg, egg white, and apple cider vinegar.
Add butter to the dry mixture. Pinch lard into the mixture and then use a pastry dough blender or your hands to work the fats into the dough. (You want to have some larger pieces the size of peas going on.)
Add the liquid mixture and stir to combine.
If dough is a little dry, add water a teaspoon at a time until it is moist and doesn’t crack.
Press dough into pie sheet a little at a time; making sure that it’s evenly thick.
Crimp the crust and fill with pie filling.
Make the pie filling: Whisk the sweet potato puree, ginger, cinnamon, salt, vanilla, honey, coconut oil, and eggs until well incorporated.
Pour the filling into the pie crust and tap on counter to smooth and level the filling. Bake for 65–75 minutes, or until the filling is set. Remove from the oven and let cool completely before storing in the refrigerator.
Nutritional Info (per serving):