By popular demand, I am posting this recipe for Brian’s World Famous Sweet Potato Pie—the perfect pie for people who don’t eat sugar or wheat.
Just a note, this is NOT something I would eat in Phase 1 or 2 of the Migraine Miracle plan. We didn’t start making this until I was solidly in Phase 4.
Now that I’ve added that disclaimer, I’ll try and put together his recipe. Brian never writes anything down, and every time he makes this pie, he modifies it slightly. Sometimes he uses more eggs. Sometimes he adds cream cheese or more sour cream. Sometimes a pinch of cayenne pepper. Sometimes a generous splash of bourbon. It all depends on his mood. The main thing he goes for is a certain thick texture. The trick, he says, is to beat the ingredients in the food processor until it makes a fine, thick fluffy mousse.
We haven’t made the pie since probably Christmas, so I think this weekend we’ll have to make one again and this time, I’ll write down what he does and take photos so you can see the texture. Gee… the suffering I’ll endure for you.
Use this recipe as general guideline and experiment for yourself!
Brian’s Sweet Potato Pie for Non-Sugar Eaters
- 2 Sweet Potatoes (we generally do one yellow fleshed sweet potato and one orange fleshed yam) baked for an hour and a half at 400 degrees until it splits and carmelizes.
- 1/4 cup of butter
- 2 or more eggs
- 1 Cup cream (with NO stabilizers like guar gum, or carrageenan… ingredients should just say CREAM)
- 1 TBSP or more sour cream or cream cheese to thicken (Also, no stabilizers here either)
- 2 teaspoons of vanilla
- 1/3 tsp nutmeg
- 1/2 tsp cinnamon
- pinch of salt
First step: The key to the smooth mash is to cut the baked sweet potatoes across the grain with a sharp knife before putting in the food processsor. It eliminates the strings.
Next, the cut up chunks go into the food processor to purée. Once they begin to smooth out, start adding ingredients in the order listed. You want to keep whipping it up until it’s super fine and fluffy and thick.
- 1 cup of Pecans
- 2 tbsp butter
- 1/2 tsp nutmeg
- 1/2 tsp cinamon
- pinch of salt
He also does this in the food processor, pulses the ingredients, and then presses them into a pie pan.
Add the sweet potato filling. Bake at 375 for ten minutes, then drop the temperature to 325 for another forty-five minutes. The top will crack when it’s ready.
We top the pie with heavy whipping cream whipped with vanilla only, no sweetener.
Oh! And if you make it, shoot me a comment or photo. We’d love to hear your opinion. You can tag me on my Migraine Miracle Instagram Account: Live_Swellegant.