DOUBLE SWEET POTATO PIE

Sticky sweet, an amazing colour and made with over 50 per cent fruit, veg and nuts, this is James Wong’s nutrient-dense, no-added-sugar take on the soul-food classic. I am way too lazy to spend hours rolling out pastry, so I have concocted a super-easy crust using little more than sweet potatoes, coconut and almonds that takes 5 minutes to make.

SERVES 6
PREP TIME 25 MINUTES, PLUS COOLING
COOK TIME 1 HOUR 20 MINUTES
CRUST
100G ORANGE SWEET POTATO, GRATED
100G GROUND ALMONDS
50G DESICCATED COCONUT
2 EGG WHITES
1 TBSP GRANULATED STEVIA (BAKING BLEND)
FILLING
2 EGGS
100G GRANULATED STEVIA (BAKING BLEND)
½ TSP SALT
½ TSP GROUND NUTMEG
1 TSP CINNAMON
500G COOKED PURPLE SWEET POTATO
TO DECORATE
BLACKBERRIES
MINT LEAVES
SHREDDED COCONUT

PREHEAT the oven to 200°C/Gas Mark 6,
and line a 25cm flan tin with baking paper.

FIRST, make the crust. Squeeze the grated
sweet potato over the sink to extract as much
liquid as possible, then transfer to a bowl and
combine with the remaining crust ingredients
to form a dough. Press the mixture firmly into
the base and sides of the prepared tin.

BAKE for 15–20 minutes, or until golden.
Use a spoon to further compact the crust into
the sides and base of the tin, then leave to
cool slightly. Reduce the oven temperature to
150°C/Gas Mark 2.

MEANWHILE, make the filling. Blitz all the
ingredients together in a food processor until
you have a smooth, velvety mixture.

POUR the filling over the crust and bake for
1 hour, or until the filling is set with a very
slight wobble in the centre. Leave the pie to
cool completely.

DECORATE the pie with blackberries, mint
leaves and grated coconut.

James Wong’s How To Eat Better is available here.