After a rich holiday feast the last thing I want is a sweet-sweet dessert. Instead, opt for this silky, sweet-but-not-cloying sweet potato+ginger thin pie. It delivers excellent layers of texture (literally!) and an enticing luxe quality, imparted by the roasted sweet potatoes and coconut oil.
- 28 ginger thins - preferably Jules Destrooper brand
- 4 tbsp La Tourangelle Organic Virgin Coconut Oil, melted
- 1/4 tsp kosher salt
- 3 medium sweet potatoes, scrubbed
- 2 duck eggs
- 2 tbsp coconut flour
- 1/2 c half & half
- 2 tbsp maple syrup
- 1 tbsp La Tourangelle Organic Virgin Coconut Oil, melted
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp cardamom
- 1/8 tsp cayenne
- 1/2 tsp kosher salt
- 1 1/2 cups heavy cream
- 1/3 cup Greek yogurt
- 2-3 tbsp confectioners sugar, sifted
- 1/4 cup brandy or bourbon
- Place oven racks on upper and lower thirds. Preheat to 400 convection setting. Prick sweet potatoes all over with fork and placed directly on oven rack with a baking sheet on rack underneath to catch any juices. Roast for an hour or until they easily give when pressed with the back of a fork. Remove them from oven and allow to cool to room temperature.
- Lower heat to 375 (convection). Pulse ginger thins in a food processor until they resemble fine crumbs. Transfer to a mixing bowl and add melted coconut oil and salt and stir to incorporate. Transfer mixture to a 9-inch pie tin and use the bottom of a measuring cup to press crumbs uniform to edges and up sides of pan, then carefully tamp crust edge around the circumference. Bake on the lower rack for 15-20 minutes or until the shell is set. Remove from oven and set on a wire rack to cool.
- Peel skin from sweet potatoes and discard. Mash them with a fork in a medium mixing bowl until uniform. Add the duck eggs and whisk to combine, followed by the cream and maple syrup, then the coconut flour, salt, and spices. Mixture will be supple and somewhat thick when all ingredients have been incorporated. Spoon mixture into pie shell and smooth top.
- Bake for 20 minutes or until pie jiggles only slightly when agitated, then set on a wire rack to cool fully.
- To make the whipped cream topping, pulse heavy cream in a food processor until soft peaks form, stopping at intervals to scrape down the sides with a spatula. Add the confectioners sugar and pulse. Add the Greek yogurt and liquor and pulse several times, checking at intervals, until firm peaks form. Dollop onto pie and serve at once, or alternatively, transfer whipped cream to a bowl for guests to spoon onto each slice.
- Pie will keep for 2 days in its tin (without whipped cream topping) in the refrigerator.