"Sweet potatoes are used a lot in cooking throughout the African diaspora, and one of my favorite ways to eat them as a Southerner is in a sweet potato pie. Warm spices like cinnamon, nutmeg, and allspice wafting through the air brings cozy, holiday, family vibes. If you don’t have a secret family recipe passed down to you (we can’t all be so lucky!), you can impress your guests (and yourself) this year with this easy canned sweet potato pie with a gluten-free fonio crust. It’s easy to make for even the most novice baker and good enough to eat year round."
Sweet Potato Pie with Fonio Crust
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 2hrs
Cook time: 1hr
Serves or Makes: 9
Recipe Card
ingredients
- 1 cup cooked chilled Yolélé fonio
- 1 1/2 cups oat flour
- 1 cup almond flour
- 2 tablepoons granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons cubed butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 pound dry beans
- 1 1/2 cups canned sweet potatoes
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 tablespoons softened butter
- 1/4 cup evaporated milk milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 2 large eggs
Method
Step 1
Add the flours, sugar, salt, and butter to a bowl. Rub your hands together quickly, letting the butter and dry ingredients come together in between. Continue rubbing until the mixture resembles sand (this method is also known as “sanding”).
Step 2
Add egg, cooked and cooled fonio, and vanilla to butter mixture and gently knead until dough is formed. Roll into a ball and wrap tightly with plastic wrap. Place in the fridge for at least 30 minutes.
Step 3
Preheat the oven to 350℉. Unwrap dough. Tearing off large hunks, mold it into a 9” pie dish. Distribute evenly, making sure the crust is about ½-inch thick. You may have leftover dough depending on the exact size of your dish.
Step 4
Cover the crust with parchment paper and add dried beans or pie weights. Bake for 30 minutes, or until dough is fully set and a toothpick comes out clean. Remove and let fully cool at room temperature, about 15 minutes.
Step 5
In a large bowl or stand mixer, mix all of the filling ingredients together, add the beaten eggs last and mix well to incorporate.
Step 6
Pour the filling into the crust and smooth the top. Carefully place into the oven and bake until the center has set and a toothpick comes out clean in the middle, about 1 hour. Let fully cool (about 2 hours) on the counter uncovered before slicing and serving. Serve with whipped cream and/or vanilla ice cream.