Sweet Potato Pie with Cinnamon Psyllium

When it comes to holiday traditions, Thanksgiving pie is up there with the essentials. And while the choices are bountiful, this wholesome take on a classic sweet potato pie is sure to please. Made with simple ingredients, including our ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber, it’s bursting with natural sweetness, rich flavor, and a wealth of deliciously good nutrients to boot.

Although sharing many similarities with popular pumpkin pie, sweet potato pie deserves distinction in its own right. While both are high in beta carotene and many other nutrients, sweet potatoes actually deliver a higher nutritional makeup overall, from fiber to protein. In this recipe, we add even more goodness for your gut with our ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber. This pleasant and potent powder does triple duty: as well as enhancing the warm spicy flavor, its binding properties aid in the perfectly slice-able, silky yet firm texture. 

Beyond its texture-enhancing properties, this super powder also adds extra soluble and insoluble fiber for optimal gut health and digestion. All our ORGANIC INDIA Psyllium Pre & Probiotic Fiber Powders not only combine the natural prebiotic of organic Psyllium with soil-based probiotic Bacillus coagulans, they further include the classic Ayurvedic tri-herb formula Triphala to aid in digestive rejuvenation. 

To optimally enjoy this delectable delight, be sure to allow ample time for it to chill. It’s certainly worth your while to bake a day or so in advance, ultimately saving time and elevating flavor. While pre-baking your sweet potatoes and refrigerating overnight requires planning time, these steps aren’t taxing in active time, and the results are so very sweet. 

Sweet Potato Pie with Psyllium

Yields 1 pie with 8 slices

Ingredients

• 2 large or 3 medium sweet potatoes (roughly 2 cups mashed)
• ⅔ Cup full fat coconut milk
• 1 ½ Tablespoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber
• ¼ Cup maple syrup
• ½ Cup coconut sugar
• 1 Tablespoon pumpkin pie spice
• 1 single pie crust, homemade or store-bought

Method:

1. Bake the sweet potatoes: Preheat the oven to 400 F. Wash the sweet potatoes and pierce all over with a fork. Bake at least 1 hour, or until potatoes are soft and tender all the way through. Remove from the oven.
2. Once the potatoes are cool enough to handle, scoop out the flesh into a mixing bowl. Add the remaining filling ingredients to the bowl and use a mixer to beat at high speed until smooth and creamy. Pour into the prepared single pie crust (no need to blind bake).
3. Bake at 400 F for 15 minutes, then reduce heat to 350 F and bake a further 45 minutes. The edges should be firming and the center slightly jiggly. Remove from the oven and let cool 30 minutes at room temperature, then chill in the refrigerator (overnight if possible, or at least 4 hours).
4. Serve topped with a dollop of coconut whip or vegan ice cream.

Speaking of pie, this Holy Basil Blueberry Pie with Fresh Basil is a unique and brilliant spin on a festive favorite, that not only satisfies your pie craving; but relaxes your body and mind with the power of adaptogen Holy Basil (Tulsi) in the midst of holiday madness.