My mom grew up in Pennsylvania, so of course when I visited out there as a kid we had to go get some “Shoo Fly Pie,” which is really sweet molasses pie that is so sweet the flies have to be shooed away.
These Sweet Potato Pie Tartlets are made with sweet molasses to give that perfect depth of flavor. I wanted to combine the flavors that I love while making sure I added a veggie to the mix. So really, this is a 3-in-1 pie: pecan, shoofly, and sweet potato pie lending a beautiful deep butterscotch color and a unique flavor that can only be found with these caramel-like flavors. Combine those flavors with the sweet pecan crust and this pie is to die for! So of course I tested it out on the hubby, who, if you remember, doesn’t eat vegetables.
Okay, time for a tangent: We just noticed on Facebook that we’ve been Facebook friends for about 7 years. When I met him, his only…I mean ONLY vegetable was canned green beans. He has come a long way since I met him, but he still doesn’t have a taste for sweet potato or any other yellow/orange vegetable. Generally he separates it from the “good” vegetables that I make him, or accuse me of some sort of trickery, to which, I can’t deny because it usually is trickery. I am usually a master of disguises, except when it comes to yellow/orange vegetables..and cauliflower, but I’ll get into that another day.
His Reaction: Crinkled eyebrows, followed by silence and confusion, followed by, “If this is vegan they are gonna love this!” And…success! Of course, when I asked him to describe it, he couldn’t, probably because he’s never liked sweet potato. He also added his surprise by saying “Sweet potato in my mind is eghwghw, and you can quote that!”
I topped off this gorgeous pie with a spoonful of unsweetened coconut cream (I just scooped it from a refrigerated can after pouring out the separated liquid), candied pecans, lemon zest and a sprinkle of cinnamon. It is incredible!! Not too sweet with a gooey molasses emphasis. This pie tartlet is love at first bite! Serve this at all your Thanksgiving gatherings!! You can also make this in a big tartlet pan but you may need to double the crust. I have not tried it that way…if you do, let me know!
The nutrition of sweet potato pie tartlets
Time to talk sugar! Did you know molasses has nutrients? Molasses is a rich source of calcium, iron, magnesium, vitamin B6, copper and other trace minerals. Not to say molasses is the first sugar to choose due to the fact that it is not a complete food anymore. It is actually the part that gets separated, or stripped, out from cane sugar and the part that keeps all the awesome nutrition. If you ever struggle with what sugars are good for you and which ones aren’t, check out my sugar post.
Sweet potato is also a wealth of nutrients and have a higher amount of vitamin A than carrots (raw for raw)! Even better, when you bake a sweet potato, the vitamin A goes through the roof.
- 1 15 oz can sweet potato puree, or, just under 2 cups of freshly baked sweet potato
- 3 tbsp + 1 tsp cornstarch (or arrowroot starch)
- 2/3 cup molasses
- 1/4 + 2 tbsp cup coconut or repunzel sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- pinch of salt
- 2 cups pecans
- 1/3 cup coconut sugar
- 3 tbsp coconut oil
- Unsweetened, plain Coconut Cream
- Lemon Zest
- Candied Pecans
- Preheat Oven to 325
- Blend crust ingredients in a food processor or blender until finely ground
- Divide the crust into 5-6 tartlet pans (or one big pan if you are doubling the crust recipe). Bake for 10 minutes in the oven (I set my tartlets on a cookie sheet)
- While the crust is baking, in the sauce pot, add all the filling ingredients and bring to a boil, stirring constantly for 3 minutes or until thickened.
- Take the tartlets out of the oven and fill crust with the thickened filling ingredients, if the tartlet crust is too puffy, smash it down in the center and then fill.
- Bake for 20 minutes, cool, then refrigerate for at least an hour before serving
- Add toppings and enjoy!
I have not tested making one big tart, but I would suggest doubling the crust recipe to be safe. There will probably be enough filling without doubling it.
Pumpkin Pie Spice: I haven't been able to find Martha Stewart's recipe, which is what I usually use, but I found an adapted recipe here: http://www.smells-like-home.com/2011/09/diy-homemade-pumpkin-pie-spice/