My boyfriend and I are always experimenting and altering recipes in the kitchen, for better or worse. We think this one turned out for better. We combined all of our favorite things into a Thanksgiving pie, based on Mark Bittman's Coconut Sweet Potato Pie. Bittman uses a spiced graham crust, but we used a butter spelt flour crust. Amp up the tea for an even more flavorful treat! Enjoy. —honeyhil
rooibos chai tea (or other chai variety)
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
Turn down oven to 350 degrees. Bake the crust for 10 minutes so it firms up. Allow to cool.
Heat up the coconut milk in a sauce pan and steep the rooibos chai tea for about 6 minutes. Steeping time will depend on the type of tea. Allow to cool.
In a food processor, combine the eggs with the maple sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the rooibos chai coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth. Alternatively, mix the ingredients (minus the sweet potatoes) in the a bowl with a whisk or a hand beater. Mash the sweet potatoes separately with a potato masher or fork and then mix them in.
Roll out the marzipan as thin as necessary to make a disc shape about the size of the pie crust. You can use flour on wax paper to keep it from sticking to the surface. Lay the layer of marzipan in the pie crust. Cut the edges evenly around to create a smooth finish, or alternatively leave it rustic to poke out a little bit from the filling.
Pour the sweet potato mixture in the crust and bake for 40-45 or until the mixture is set on the top (or doesn't jiggle in the middle. Serve warm or at room temperature.