Sweet potato pie with walnut, pistachio and date crust

A seasonal and traditional favourite, this version is sweetened with a little bourbon and trades the traditional baked wheat crust for dates and nuts.

For the pie filling
1/4 cup bourbon (1)
1 cup unsweetened soy milk
1 cup sugar, or to taste (2)
1/4t dried ground cinnamon
1/4t dried ground ginger
A pinch dried ground cloves
1 1/2T agar-agar flakes
2 cups cooked sweet potato

For the crust
1 1/2 cup walnuts
1/2 cup pistachios
1 cup scant soft dates, pitted and chopped
A pinch coarse sea salt


In a sauce pan with a lid, bring the bourbon to a simmer on medium and reduce to by half.
Add the soy milk, sugar, spices and agar flakes and return to a simmer.
Reduce to medium low and simmer 15 minutes, stirring
Add the sweet potato and stir until combined.
Cover loosely and simmer on low for 20 minutes to reduce, stirring frequently.
While the sweet potatoes finish, make the crust.
Using a food processor, chop the nuts until you achieve a buttery consistency.
Add the dates and sea salt, and grind until consistent.
Spread the crust by hand evenly in a 9″ pie plate.
When the sweet potatoes are done, let stand to cool 10
Pour into the pie crust, and chill for 20 minutes uncovered.
Cover with plastic wrap, chill for at least 4 hours to setup, slice and serve.

1. It’s rare, but some manufacturers use animal products in the making of bourbon.

2. Some cane sugar is still manufactured using animal
bone charcoal. Organic cane sugar, beet sugar, and other unrefined sugars are typically fine.