If you are searching for a traditional autumn dessert with a healthy whole food spin to it, then this recipe is for you.
Rich, creamy and decadent in every sense of the word, you would never know momme meals Crustless Sweet Potato Pie is dairy free, gluten (but not glutton) free and refined sugar free. Just think cinnamon, vanilla bean, sweet potato, honey and coconut milk. Talk about luxurious. Top it with fresh raspberries soaked in a tangy pomegranate reduction and you have heaven in a small cup.
With the ability to make this dessert up to three days in advance, it’s the perfect treat for any holiday table or evening dinner event, when both time and sanity are sometimes scarce!
Do take the time to make this incredible creation and I promise you (and your guests) will not be disappointed.
Crustless Sweet Potato Pie
2 cups homemade coconut milk (canned can be used)
6 egg yolks
1 cup baked sweet potato (1 medium size sweet potato)
½ vanilla bean split
¼ cup maple syrup
½ teaspoon cinnamon
Raspberries w/ Pomegranate Reduction
18 ripe raspberries
½ cup pomegranate juice (1 cup pomegranate seeds)
3 tablespoons fresh squeezed lemon juice
2 tablespoons honey
2 teaspoons honey
⅛ teaspoon cardamom
Special tools: Oven safe ramekins or other small oven safe containers are needed to cook the pies. Small porcelain tea cups or espressos cups can serve as a great substitution.
Note: Pies and pomegranate reduction can be made up to three days in advance
Preheat your oven to 350˚ and bake sweet potatoes until fully cooked.
Remove the potatoes from the oven but keep the oven on.
In a sauce pan place the baked sweet potato, coconut milk, cinnamon and split vanilla bean.
Bring the mix to a boil. Reduce to a simmer and cook for an additional 10 minutes. Remove from heat.
Remove the vanilla bean from the mixture and place on a cutting board. Using the edge of a spoon scrape out any seeds that remain in the pod and add them back to the mixture.
Carefully pour the mixture into a blender and blend until smooth.
In a separate bowl, beat the egg yolks.
Slowly pour the sweet potato mixture into the egg yolks, stirring constantly.
Pour mixture into your oven safe ramekins.
Set ramekins in a baking dish, evenly spaced apart.
Create a water bath by placing the tray in the oven and slowly pouring in water until it reaches about ¾ of the way up the side of the ramekins.
Cook for 40-45 minutes until the pies have firmed.
Remove the ramekins from the oven and water bath and allow to cool for 20 minutes.
Place the slightly cooled pies in the fridge and allow to set for a minimum of 2 hours.
While the pies cool, place the pomegranate juice, lemon juice, honey and cardamom in a sauce pan and bring to a boil. Lower to a simmer and allow mixture to reduce by half, about 5-10 minutes.
Remove the reduction from heat and place in the fridge to cool.
Once chilled, place the raspberries in the reduction and allow to soak. Allow them to soak a minimum of 30 minutes.
Place 2-3 soaked raspberries on each pie and serve immediately.