A friend of mine form out of town visited yesterday – she’s a raw food lover and requested that I make this pie for her from Fragrant Vanilla Cake. Admittedly, I was pretty apprehensive about eating raw sweet potato because I know it can get that floury coating on it like regular potatoes so I decided to make a back up recipe as well. To my surprise, the sweet potato was superb and my back up recipe was the one that failed!
The most time consuming part of this was soaking, sprouting and dehydrating the buckwheat for the crust. The rest was fairly easy to put together, but it ended up being a very expensive dessert – I used about $15 worth of pecans, $10 of medjool dates, $5 of vanilla extract & beans, plus all the other specialty items (coconut oil, coconut butter, raw cashews etc.), some of which I thankfully already had on hand.
That being said, the recipe yielded double what I expected. Instead of two mini pies, I actually had four – so you could easily use this recipe to make one small to normal sized cake.
Flavour-wise, it was pretty impressive. The caramel alone was the best sweet thing I’ve eaten in ages and I could have downed it by the spoonful (ok, maybe I did). The sweet potato filling was bursting with flavour – heavily spiced and no trace of floury-ness from the raw sweet potato – though to be sure, I whizzed it up in my Blendtec rather than my food processor. I didn’t want to risk any grainyness. And the crust has a great texture – which included a little extra crunch from the buckwheat. Individually, each element of the pies was astoundingly delicious, but altogether it was a little too sweet and rich for me. It probably doesn’t need the caramel, but I wouldn’t skip it, because that’s the best part.
The price alone will turn me off making these adorable little pies again, but the caramel is most likely going to be a staple in my repertoire. I can’t get enough of it and want to eat it over and over again. Perhaps even with my sweet quinoa porridge or a basic chia pudding!