Carob Chip Sweet Potato Pie

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This sweet potato pie is delicious and nutritious. The carob chips add a little surprise to an old favorite.

Ease: average Type: breakfast, dessert Prep Time: 20 minutes Total Time: 1 1/2 hours plus chilling time Yield: 8-10 servings

Cook's notes

You can save time by making this pie crustless and I actually think that it tastes better crustless.

Bake, don't boil the sweet potatoes.

Do not throw away those yam peels! They are the sweetest part of the yam. Save them for a vegetable soup or chili or just enjoy them yourself with your cook's helpers.

Only buy non-hydrogenated carob chips. If you cannot find them at the health food store, you can find them mail order at Sun Organic

Ingredients

4 c peeled and cooked sweet potatoes (about 4 potatoes)
1 1/2 c milk
5 eggs
1/2 c agave syrup or light honey
1 t vanilla
1 1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground nutmeg
1/8 t ground cloves
1 c carob chips

Pie crust (optional) consisting of:
1 1/2 cup whole wheat pastry flour
1/2 c + 1 T cold water
4 1/2 T canola or safflower oil

Steps

• Have ready one 9" pie pan.
• If not using crust, also have ready two dish towels and roasting pan large enough for the pie pan to fit into without touching the sides.
• Preheat oven to 350°F, no convection.
• If using pie crust, mix all of the ingredients and press evenly into a 9" pie pan.
• Puree sweet potatoes, milk, eggs, agave or honey and spices in food processor. Process until very smooth and creamy.
• Mix in carob chips.
• Evenly pour mixture into prepared pie crusts or, if not using crust, straight into the pie pan. Smooth the top of the pie for even baking.
• If using pie crusts, place pie n the oven on middle rack and bake for 1 hour.
• If making crustless pie prepare a water bath: line the sides and bottom of the roasting pan with the dish towels. The bottom needs to have two layers of towels.
• Place the pie into the roasting pan. Carefully pour water into the roasting pan until the lower half of the pie pan is submerged.
• Place the pie, in the water bath, in the oven on a middle rack. Be careful not to splash water into the pie. Bake for 1 hour.
• Let the pie stand at room temperature until completely cool to the touch, then refrigerate. Serve well chilled.
• This pie freezes beautifully! I like to cut slices first and then freeze. When you wish to serve, just thaw the individual slices.

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