Sweet Potato Apple Pie

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Yupp, it’s as amazing as it sounds. I’ve taken the nuts out of Paleo/Gluten Free Pies and I’ve even made the egg optional for those who can’t do eggs!

I know, I know this is just crazy talk for a Tuesday, but it’s all true! What’s crazier, the fact that it has 9 ingredients TOTAL {two of them being optional}.  And I’m guessing you have most if not all of them right now, in your house.

Why did I make this? Because nuts baked in a cookie or pie form are seriously giving me stomach issues — they always have but since I’ve been really, really careful about what I’ve been eating I’ve been noticing it’s icky side effects. Not only does it give me stomach issues but I swear it makes me bloat a little — andddd I like my skinny jeans, I’ve worked really hard to rock them with my converse combat-inspired boots for the fall/winter. And I’d like to keep rocking them out you know? So I had to come up with something that I could eat during the holidays and not go home hating my stomach the world.

Anyways, back to my story — so this is a pie, but with all brain-childs of mine it’s not traditional. It’s just yummy! So when making it / looking at the recipe keep in mind this isn’t supposed to be traditional at all and it’s just supposed to make your taste buds happy!

The Optional Ingredients 101:
The Egg – I made the egg optional — it’s only in there to keep the sweet potato a little bit more together when you use it as the top crust — but if you don’t want to add it in don’t! Just know it might crumble a bit more and not set the same way as it would with it! Totally fine, still going to be equally as yummy in your tummy!

The Lemon Juice – Honestly, it’s totally optional, I’ve made it both ways and I prefer it with the lemon juice only because it brightens the overall flavors of the apples and keeps the pie from feeling heavy {like most apple pies do}. But if you don’t have any / don’t want to add it in, don’t! Better yet — make it both ways and have a blind taste-test party with your kids and other half or some friends! Come on, a pie-eating party, sounds AMAZING! I need to do this…. who wants to come over for some pie?! 🙂

Sweet Potato – Now it’s not optional in that you need it for the topping, but if you prefer pumpkin or squash or something along those lines, I don’t see why you couldn’t rock those out instead!

In Other News:
I’m working on a nut-free stuffing recipe and I’m also working on my Thanksgiving meal plan / prep strategy I’ll be sharing with you guys soon! AND I’m working on the book pre-order bonus recipes!

What does that mean exactly? If you pre-order the book and when the time comes let me know you did via email, I’m going to send a cute little .PDF with some extra recipes, because I love you guys that much! So far I’ve got things like marinated Chicken Thighs, Roasted Pork Tenderloin with Veggies {Honestly, the Pork Tenderloin could serve as a Christmas dinner or something if it’s just you and your other half or bffl, it’s the yummy and filling!} And I’ve got a few more up my sleeve — so stay tuned for that!!!
And now, how about the recipe aye? This can serve up to 2-4 people, depending on your level of hungry and sweet tooth!

Sweet Potato Apple Pie

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• Author: Liz
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 4-6
• Category: Dessert

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Ingredients

• 3-4 medium{ish} sized apples or 2 large apples, sliced
• 1 Medium Sweet Potato, Peeled and Diced
• Pinch of Salt
• Fat of Choice {I like butter here}
• 1 tsp. Raw Honey, melted
• 1 tsp. Cinnamon
• 1 tsp. Vanilla Extract
• 1 Eggs, slightly beaten {optional}

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Instructions

1. Get your oven rocking and rolling at 350 {F}
2. Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
3. While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
4. — Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
5. When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter 😉 }. Mix it all together well and let your apples finish cooking.
6. When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
7. By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
8. Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
9. Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
10. Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah 🙂

Notes

-I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!

Enjoy!
Happy Tuesday!