Submitted by: Diana Radica
Prep Time: 20 Minutes
Cook Time: 0 Seconds
A delicious alternative to potatoes. Can be prepared ahead of time and reheated when needed. I enjoy having the leftovers from this dish as a side at lunch too.
For The Crust: Preheat the oven to 350ºF. Mix all the dry ingredients (ground sunflower seeds, raw almonds, spelt flour, 1/4 cup of arrowroot powder, 3/4 teaspoon of cinnamon, and sea salt) together thoroughly. In a separate bowl, mix the coconut oil and honey water (1 teaspoon of honey mixed well with 4 teaspoons of honey) together and slowly add them to the dry ingredients with a fork until a moist, crumbly mixture is formed. Press the mixture into an oiled 9-inch glass pie plate to get about a 1/4-inch layer on the sides and bottom of the pan. Reserve 1 to 2 tablespoons of the crust mixture for the top of the pie. Do not cover the top flat edge of the pie plate with crust. Bake the crust for 4 to 5 minutes and remove immediately to cool.
For the Filling: Preheat the oven to 350ºF. Steam the yams until very tender. In a skillet, heat the oil on high heat and saute the onion and garlic until tender. Mash the yams until smooth and mix them with the onion mixture and all the remaining ingredients (remainder of cinnamon, arrowroot powder, sea salt, tapioca flour and allspice ). Place the yam mixture in the cooled pie crust and smooth the top with a knife or rubber spatula. Sprinkle the reserved crust mixture. Bake for 50 to 60 minutes, until firm and browned. Cool for at least 5 minutes before slicing and serving with a pie server.
Keeps for 4 to 5 days refrigerated.