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.
PREP TIME 25 MINUTES, PLUS COOLING
COOK TIME 1 HOUR 20 MINUTES
100G ORANGE SWEET POTATO, GRATED
100G GROUND ALMONDS
50G DESICCATED COCONUT
2 EGG WHITES
1 TBSP GRANULATED STEVIA (BAKING BLEND)
100G GRANULATED STEVIA (BAKING BLEND)
½ TSP SALT
½ TSP GROUND NUTMEG
1 TSP CINNAMON
500G COOKED PURPLE SWEET POTATO
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
DECORATE the pie with blackberries, mint
leaves and grated coconut.
James Wong’s How To Eat Better is available here.