Deep winter and the realisation that the Autumn harvest has dwindled, sets in motion a creative desire to respond to the question “What can I do with a Sweet Potato root ?”

Do I did, several times actually and the results have been simply Yummy.

Welcome here a recipe for what our family affectionately now dubs as ‘Sweet Love Pie’. Named this way naturally, as it receives lots of air kisses throughout the process of making all the way into to oven to get baking.

The ‘Sweet Love Pie’ brings ease to making good use of the seasonal yearning for sweet, warming, grounding and easy to digest foods. It is an Ayurvedic triumph of culinary deliciousness coupled with health enhancing goodness; so much so that our 2 year old even opted to eat it for breakfast !

Sweet Love (Potato) Pie Recipe

There are two steps to the process and like all sustainable projects, we get going from the base.

For the base - You will need

1/2 cup of water, chilled
1/4 cup of chilled Ghee (use coconut oil for a Vegan substitute)
1/2 tsp of Celtic sea salt
1 cup of oats

Directions

Grind the oats in a blender, food processor or coffee grinder and add the salt to mix well.
Set a glass bowl in some cold water in your kitchen sink - we do this to keep the ‘dough’ forming well as we go.
Add your Ghee and massage into the oats until the mixture combines a little beyond crumbly.
Now sprinkle your chilled water over the mix at about a teaspoon at a time and use a fork to patter into a consistency that happily holds together when pressed down.
Transfer your ‘dough’ into a prepared tin. I use a spring form cake tin and line the base in baking paper.
Push the mix to make an even base with your fork.

For the filling - You will need

One giant Sweet Potato or about 3 cups worth of little ones, like I had for this pie.
1/2 cup Almond milk
2 eggs (For vegans, use an egg substitute or try a flax egg - 1 Tbsp ground flax mixed into 3 Tbsp water makes 1 ‘egg’)
1/4 cup of Ghee
1/3 cup coconut sugar
1 tsp cinnamon OR try 1 drop of doTERRA Cinnamon Bark essential oil.
1 tsp Vanilla extract
1/2 tsp nutmeg
(note, I’d only recommend using doTERRA brand for food use especially. You can read about why here and get your own beautiful doTERRA oils with my support, here)

Directions

Clean, and chop your sweet potato into circles with skin on.
Boil on the stove until soft.
Drain the water and leave to cool, then take the skins off.

I like this part - taking the skins off, its like a meditation - using ones hands for such an earthy task grounds Vata dosha and steadies the mind. Feel the breath softening your belly and notice the smile in your heart that rises from creating some… — I like this part - taking the skins off, its like a meditation - using ones hands for such an earthy task grounds Vata dosha and steadies the mind. Feel the breath softening your belly and notice the smile in your heart that rises from creating something nourishing, sustaining; all the way through.

Mix all the ingredients together in your blender - or if you’ve not got one, mash by hand enthusiastically.

Pour your Sweet Love Pie concoction over your base and swirl a heart on top.

Blow kisses into your preheated oven (to about 170 degrees) and deliver your pie.
Ready when a skewer inserted into the middle comes out clean (about an hour depending on your oven)
Set the pie on a rack to completely cool before serving to delighted bellies.

Did you like this recipe ? If so hit the little love heart below to let me know !

Try it and comment with your insights. I love to read you and reply each time.

Love and happy Winter bellies,

Amber xoxo