September 30, 2016
Sweet Potato Pie in Peanut Crust

Sweet Potato Pie in Peanut Crust

by Berkeley Wellness  |  

Sweet potatoes make a delicious basis for a custard-style pie with a luscious texture. Two surprising ingredients add a deep, rich flavor to the pie: chickpeas in the pie filling and peanuts in the crust. They are botanically related (both are legumes) and have a similar nutty flavor.

Makes 10 wedges

Ingredients

1 cup graham cracker crumbs

¼ cup dry-roasted peanuts

1 tablespoon plus ¾ cup packed light brown sugar

2 tablespoons dark sesame oil

1 cup cooked sweet potato flesh (from about 8 ounces of sweet potato weighed with skin)

1 cup cooked chickpeas or canned (rinsed and drained)

1¼ cups low-fat (2 percent) evaporated milk

1 large egg

2 large egg whites

2 tablespoons dark rum

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

⅛ teaspoon nutmeg

Directions

1. Preheat the oven to 350°F.

2. In a food processor, combine the graham cracker crumbs, peanuts and 1 tablespoon of the brown sugar, and pulse until the nuts are finely ground. Add the sesame oil and pulse until the mixture comes together. Don’t clean the processor bowl.

3. Spray a 9-inch pie plate with nonstick cooking spray. Press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 12 minutes to set the crust. Set aside while you make the filling. Leave the oven on.

4. Meanwhile, place the remaining ¾ cup brown sugar, the sweet potato, chickpeas, evaporated milk, whole egg, egg whites, rum, cinnamon, ginger, salt and nutmeg in the food processor and process to a smooth puree.

5. Place the pie crust on a baking sheet and pour the filling mixture into the crust. Bake for 40 minutes, or until the filling is set. Serve at room temperature or chilled.

Nutrition per wedge: 247 calories, 7g total fat (1.4g saturated), 24mg cholesterol, 3g dietary fiber, 39g carbohydrate, 7g protein, 173mg sodium.

Good source of: beta carotene, calcium, folate, potassium, riboflavin.

Different spins

  • Winter Squash Pie in a Walnut Crust Follow the directions for Sweet Potato Pie in a Peanut Crust, but substitute walnuts for the peanuts, cooked and mashed winter squash for the sweet potato, and walnut oil for the sesame oil. Instead of dark rum, use amaretto or frangelico liqueur.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.