Breakfast can get redundant or boring. Some of us don't even eat breakfast. Your mom might have told you it's the most important meal of the day. This time, she was right. Eating breakfast within an hour of waking up boosts metabolism, improves brain function, balances mood, and gives us the energy we need to do our day and beat cravings.
Full of anti-inflammatory, mood enhancing and hormone balancing ingredients, this breakfast pie is sure to become a favorite! Did I mention it's vegan, gluten-free, and paleo friendly? Try it and tell me what you think! email@example.com
Sweet Potato Pecan Pie
You will need:
2 medium sweet potatoes, chopped (about 1 pound)
1 cup rolled oats
1/4 cup pecans
1/2 cup walnuts
1/2 cup maple syrup, divided
2 tablespoons olive oil
1/4 teaspoon nutmeg and allspice
1/2 teaspoon ginger
1 teaspoon cinnamon
a pinch of sea salt
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
Preheat oven to 350 F / 180 C.
Oil a pie plate with sunflower or coconut oil. Set aside.
Chop sweet potatoes and place in a stock pot. Cover with water and bring to a boil on the stove top. Reduce to simmer and cook for 10 minutes or until fork tender. Drain water and set aside.
In a food processor, blend oats, walnuts, 2 tablespoons maple syrup, and vanilla until crumbly. Press into the bottom of the oiled pie plate.
Without cleaning the food processor, add the sweet potatoes, arrowroot, 1'4 cup maple, and spices. Blend well. Spread over the top of the crumble base.
Chop pecans. Mix them with the remaining 2 tablespoons maple syrup. Drizzle over the sweet potato mixture.
Bake at 350 F/ 180 C for 35 minutes, or until the top cracks. Cool for 15 minutes before serving.
You can also refrigerate this pie overnight and reheat it
at 350 F/ 180 C for 15 minutes for breakfast.