I’m surprised I haven’t done this combo before. To be honest, this is super similar to my Kabocha & Chestnut Pie w/ Graham Cracker Oat Crust. Let’s make this Purple Sweet Potato and Chestnut Pie!
The amazing thing about this recipe is how easy and fast it is! You literally need 8 ingredients to make this awesome pie that I honestly eat for breakfast, lunch (if I could pack it well), and dessert!
When you make this recipe, the crust ratio really depends on what you like. This time, I wanted to add more oats as opposed to graham crackers. But, you can definitely use all oat flour, all graham cracker crumbs or a mix like I did.
For the filling, you can honestly use any puree/mash that you have. I used purple sweet potato and chestnut, two that are generally starchier.
This, naturally, means some have more moisture than others. In this case, you need to adjust the amount of water you add (less or more). So, don’t just use the amount of water I used. Add it bit by bit.
I honestly don’t think I have any other notes, that’s how easy this recipe is!
5 Word Summary:
If you like pie, check these recipes out:
Purple Sweet Potato & Chestnut Pie
This pie is super smooth and the flavor combinations are spot on! Not to mention the colors. All you need are some sweet potatoes, chestnuts, graham crackers, oats, and sweetener. If you want a pie in just 1 hour, try this one! This recipe is vegan, dairy-free, and gluten-free (if you'd like).
for the crust:
- 3 cups crushed graham crackers + oat flour (the ratio can be adjusted a bit, just don't use all oat flour)
- 1/4 cup pure maple syrup 1
- 1/4 cup neutral oil or butter
for the filling:
- 2 cups mashed purple sweet potato
- 1 cup chestnut puree
- 1/2 cup pure maple syrup 1
- 2/3 cup water
- 2 tbsp cornstarch 2
- pinch of salt
for the crust:
Grind the graham crackers/oats in a food processor until finely crushed. Mix with the maple syrup and oil and press into a pie pan. Place in your preheating oven for 10 minutes.
for the filing:
Mash the purple sweet potato and steamed chestnuts in separate bowls. Add 1/4 cup maple syrup, 1/3 cup water, and 1 tbsp cornstarch into each. Mix until smooth and spreadable. Add more water as needed.
Arrange and spread the fillings into your pre-baked crust and bake for another 20 minutes or until the crust is golden brown. Remove from the oven and allow to cool completely. Enjoy!
- You could also use agave syrup or honey (if not vegan).
- You could use tapioca starch but that may make the filling slightly chewy.