Summary

The gorgeously pigmented, okinawan root vegetable makes a good (and good-looking) substitute for a traditional sweet potato pie. Simple ingredients, a beautiful purple hue, all on top of a gluten-free, cassava-based shortbread crust.

Ingredients

Crust:

  • 1 cup cassava flour
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Filling:

  • 1 large (or 2 medium) Okinawa purple sweet potatoes
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil
  • 1/2 lemon, juiced
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Shredded coconut for sprinkling!

Equipment

  • Measuring cups & spoons
  • Mixing bowls
  • Rubber spatula
  • Peeler
  • Knife
  • 8x8 Pan
  • Food processor / blender

Instructions

1. Prep the potatoes

Peel and dice the potatoes (they can be any size, as long as they’re consistent). Add to a pot and cover with cold water. Bring to a boil and lower to a simmer.

2. Make the cassava shortbread crust

While you're cooking the potatoes, place the dry crust ingredients (cassava flour, arrowrooot starch & salt) in a food processor or mixing bowl.

In a small saucepan or even in the microwave, melt 3/4 cup of coconut oil until warm (no solid chunks should remain). Add to the food processor or mixing bowl and combine with the dry ingredients.

Note: the shortbread dough should be malleable and soft!

Next up, line a 8x8 sheet tray or pan with parchment paper for easy lifting once done. Spread the shortbread mixture evenly across the bottom.

Bake the cassava shortbread at 325ºF for 14 minutes, until slightly golden brown. Let cool completely.

3. Make the purple filling

While your shortbread is cooling, combine all of the filling ingredients in a food processor until a smooth paste is formed.

Transfer the filling to the cooled shortbread and spread evenly with a rubber spatula. Sprinkle the shredded coconut and let set for at least 2 hours in the fridge.

Once set, cut into 12 pieces. Freeze any leftovers (if there are any!)

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We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Apr 29, 2020
 in 
Recipes
 category.
Summary

The gorgeously pigmented, okinawan root vegetable makes a good (and good-looking) substitute for a traditional sweet potato pie. Simple ingredients, a beautiful purple hue, all on top of a gluten-free, cassava-based shortbread crust.

Ingredients

Crust:

  • 1 cup cassava flour
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Filling:

  • 1 large (or 2 medium) Okinawa purple sweet potatoes
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil
  • 1/2 lemon, juiced
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Shredded coconut for sprinkling!

Equipment

  • Measuring cups & spoons
  • Mixing bowls
  • Rubber spatula
  • Peeler
  • Knife
  • 8x8 Pan
  • Food processor / blender

Instructions

1. Prep the potatoes

Peel and dice the potatoes (they can be any size, as long as they’re consistent). Add to a pot and cover with cold water. Bring to a boil and lower to a simmer.

2. Make the cassava shortbread crust

While you're cooking the potatoes, place the dry crust ingredients (cassava flour, arrowrooot starch & salt) in a food processor or mixing bowl.

In a small saucepan or even in the microwave, melt 3/4 cup of coconut oil until warm (no solid chunks should remain). Add to the food processor or mixing bowl and combine with the dry ingredients.

Note: the shortbread dough should be malleable and soft!

Next up, line a 8x8 sheet tray or pan with parchment paper for easy lifting once done. Spread the shortbread mixture evenly across the bottom.

Bake the cassava shortbread at 325ºF for 14 minutes, until slightly golden brown. Let cool completely.

3. Make the purple filling

While your shortbread is cooling, combine all of the filling ingredients in a food processor until a smooth paste is formed.

Transfer the filling to the cooled shortbread and spread evenly with a rubber spatula. Sprinkle the shredded coconut and let set for at least 2 hours in the fridge.

Once set, cut into 12 pieces. Freeze any leftovers (if there are any!)

Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Apr 29, 2020
 in 
Recipes
 category.