It’s finally pumpkin spice season, and my white girl soul is rejoicing. It’s still 90 degrees here during the day, but I don’t give AF. I’ll just have paleo pumpkin pie milkshakes. I’ll work with what I’ve got. I think I need to make pumpkin pie Jell-O shots for Thanksgiving. I’m the resident college student in the family, I have a reputation to uphold.
I don’t know how it happened, but I’m the only one in my family who eats pumpkin pie. Reason #365 why I think there was a hospital switch up. But I’m the only person who likes pumpkin pie, so when I make one, I have to eat the whole thing by myself. It’s a horrible life right there.
I didn’t even have pumpkin pie until I was in high school. Since I had a week to eat the whole thing before it went bad, my mom advised me to eat a slice for breakfast before school. It only happened that one week, but pie for breakfast was the best introduction to pumpkin pie. I had the best effin childhood.
As an “adult” now, I know I shouldn’t be eating pumpkin pie for breakfast every day. And as someone who likes their pants fitting, I don’t like the result of eating pumpkin pie for breakfast. So I made this recipe. It has the taste and texture of pumpkin pie filling, without the dessert essence- sugar.
It’s not crazy sweet, but the sweet potatoes work as a natural sweetener. I’ve been eating it as my morning post-workout carb, and it’s just been fabulous.
Pumpkin Pie Sweet Potatoes
Cook time: 1 hour 20 minutes Serves: 4-6
2 lb sweet potatoes
1 can (15 oz) pumpkin purée
1 can (15 oz) full-fat coconut milk
1-2 tbsp pumpkin spice
1 tbsp vanilla
1 tsp kosher salt
1. Preheat oven to 425 degrees. Stab the sweet potatoes all over, wrap them up individually in foil, and roast for 1 hour.
2. After sweet potatoes are nice and squishy all over, remove them from the foil and allow to cool for 10 minutes or until they don’t burn the flesh off your fingers.
3. Remove the skins from the sweet potatoes, and either throw the skins in the trash or in a compote. You decide your level of granola. Add the peeled sweet potatoes to a food processor, along with all the other ingredients.
4. Purée until everything is fully incorporated, then taste to see if there needs to be more pumpkin pie spice or salt.
5. Serve immediately, or store in the fridge for up to 5 days.