If You Can’t Take the Heat…
November 22, 2010 at 9:54 am | Posted in Baking / Cooking, Food | 38 CommentsTags: dessert, food, pie, recipe, vegan
…Then don’t cook with chipotles. Spice is one thing; those distinctive flavors and gentle warmth make cooking come to life, adding a spark that simply cannot be replaced. Chilies, however, are on a whole different playing field, and the threat of their taste bud-obliterating burn has kept me far away for as long as I’ve been cooking. Pick just one wrong, innocent-looking little capsicum, and you’ll pay dearly for hours to come. My reluctance was only reinforced when a venture in chili making went awry after using a whole can of chipotles in adobo sauce in a batch meant to feed six… To call it inedible would be kind.
And yet, for ages it seems, one lone can of those very chipotles remained in the pantry, quietly waiting to be released from their aluminum prison and start some fires. After studiously avoiding them for perhaps a year or so, curiosity (and frugality; as if they would ever go to waste!) got the best of me. Armed with a can opener and a plenty of vanilla ice cream to extinguish the burn, it was time to push the limits and see how these hot peppers behaved… In dessert.
Maybe I’ve spent a few too many late nights watching Alton Brown, but suddenly, the sound of chipotle mashed sweet potatoes became too attractive to put out of mind without a second thought. Presenting such a dish to my straight-up, butter- and cream- mashed potato family would be flat out heresy, so a different approach with clearly needed. Dialing back on the chipotles so that they provided just the slightest tingle on the tongue, a gentle after burn, if you will, their intensity is further tempered by the soothing contrast of brown sugar and rich coconut milk. Better yet, a thin base of dark chocolate adds depth to the dessert, and adds appeal for those who aren’t big on pumpkin or sweet potato pie. Yes, this one is different indeed- Just try a bite for yourself!
Sure, it may not look like a traditional pie, but with filling this good, I wanted to really pile it on, and a standard pie pan simply couldn’t accommodate my ideal proportions. And of course, spice is a matter of preference, so if you’re a real chili-head, go ahead and pack it in, but beware; The difference between 1/2 of and 1 whole chipotle is astounding.
Chocolate Chipotle Sweet Potato Pie
Chocolate Crust:
1 Cup Chocolate Wafer Cookie Crumbs
3/4 Cup Almond Meal
2 Tablespoons Natural Cocoa Powder
2 Tablespoons Granulated Sugar
5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 Cup Semi-Sweet Chocolate Chips
Chipotle Sweet Potato Filling:
2 Cups Roasted Sweet Potato Puree*
1 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1/2 – 1 Small Chipotle, Canned in Adobo Sauce
1 Teaspoon Adobo Sauce
Pinch Freshly Ground Black Pepper
1/4 Cup Tapioca Starch
1 Cup Coconut Milk
1 Teaspoon Vanilla Extract
Coconut Whipped Creme
Chocolate Shavings or Curls
*To get roasted sweet potato puree, crank up your oven to 400 degrees. Peel and roughly dice two medium – large sweet potatoes, and toss with about 2 tablespoons of olive oil. Sprinkle very lightly with coarse sea salt, and bake for 20 – 30 minutes, until the pieces are fork-tender and lightly browned around the edges. Let cool, and puree to a completely smooth consistency in your food processor or blender. Alternately, you could use canned sweet potato or even pumpkin puree.
Preheat your oven to 350 degrees, and lightly grease a 9-inch round springform pan.
Beginning with the crust, combine the cookie crumbs, almond meal, cocoa powder, and sugar in a large bowl. Pour in the melted margarine or coconut oil, and mix thoroughly, until all of the crumbs are moistened and will stick together when pressed. Transfer this mixture into your prepared pan, and use lightly moistened hands or the flat bottom of a measuring cup to smooth it out, pressing it evenly into the base of the pan. Bake for 10 – 15 minutes, until it no longer appears shiny on top. Immediately after removing the crust from the oven, sprinkle it evenly with your chocolate chips, and let them sit for a moment to soften and become melted. Use a spatula to smooth them out over the crust, to form a fairly consistent layer. Set aside.
Moving on to the filling, simply place all of the ingredients (starting with the lesser amount of chipotle) in your food processor or blender, and pulse to combine. Pause and scrape down the sides of the work bowl as needed, to make sure that everything is getting incorporated, until the filling mixture is completely smooth and homogeneous. Taste for seasoning, and add in more chipotle (or even adobo sauce, if that’s not enough for you) as desired. The heat does tone down a bit after being baked, but not too much, so go easy on those spicy little peppers! Once you’re satisfied with the level of spice, pour the sweet potato mix on top of your prepared crust, and smooth out the top.
Tap the pan a few times on the counter to release any air bubbles before sliding it into the oven. Bake for 20 – 28 minutes, until the edges are set but the center still looks wobbly, much like a cheesecake. Let cool completely before moving the pie into the fridge to cool. Only after it is thoroughly chilled can you top it with the coconut whipped creme and chocolate shavings. Release the ring from the springform pan and and serve! And yes, if you added just a touch too much chipolte, a generous scoop of vanilla ice cream does help tame the flame.
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Amazing recipe, as usual! I love chipotles. Most Germans don’t even know they exist. Al the US food blogs I read have enlightened me and I am so happy I discovered chipotles this way.
Comment by mihl— November 22, 2010 #
Oh waouw, amazing recipe yes !
After Paris Vegan Day, I’ll do your recipe.
Comment by VeganPower— November 22, 2010 #
This looks scrumptious even though I’m a little leery of the chipotle heat! But I’ll take your word for it and give it a go….maybe just 1/4 chipotle to start?
Comment by CherylK— November 22, 2010 #
This is such a creative (and I’m sure delicious!) spin on a traditional sweet potato pie! Awesome recipe, Hannah :)
Comment by Lauren— November 22, 2010 #
I am so glad I found your blog. I can’t wait to try this recipes.
Comment by carolthephoenix— November 22, 2010 #
this sounds cool! I LOVE chipotle peppers. I think they should be president. I like the idea of a little chipotle with sweet potatoes… yumz!
Comment by amey— November 22, 2010 #
Love it! Gorgeous AND clever ;)
Comment by Cecilia— November 22, 2010 #
Wow – what an incredibly creative recipe! And it sounds amazing to boot! A+ :)
Comment by Textual Bulldog— November 22, 2010 #
You are absolutely crazy and that is absolutely why I adore you! I would never think to put chilies in a sweet potato pie…but it really is quite genius.
Comment by Joanne— November 22, 2010 #
Fabulous! And I bet it warms you right up too.
xo
Eco Mama
Comment by Eco Mama— November 22, 2010 #
Ooooh I like it Hannah! It’s like adding a kick to chocolate, just a bit of heat. It looks pretty too!
Comment by JoLynn-dreaminitvegan— November 22, 2010 #
oh my gosh Hannah, I love you! I mean it, I really do. You just took my favorite pie and raised it to new heights. Awesome!!
Comment by Rikki Cupcake— November 22, 2010 #
What a lovely recipe and yummy looking pie! I am not sure I would easily find chipotle here but I guess I could use othe chilies instead,should I make this pie.
Comment by Yaelian— November 22, 2010 #
I love the heat :). Sounds like a tasty, unique pie and what perfect slicing!
Comment by Xiaolu @ 6 Bittersweets— November 22, 2010 #
Wow Hannah…only you could come with such a recipe…so creative :-) I’d love to have a spoonful of this pie. And as always, love the picture :-)
Comment by Juliana— November 22, 2010 #
Another ground breaking creation! I would welcome this pie any day.
Comment by Sarah S.— November 22, 2010 #
Chipotle marries so well with chocolate–why not sweet potato? The pie is gorgeous and I love the multi layers! I might just have to try this filling in a GF crust, Thanksgiving or not. :)
Comment by Ricki— November 22, 2010 #
beautiful looking pie! the flavor combinations sound very interesting, but yet so yummy :D
Comment by rachel— November 22, 2010 #
Oh, Hannah, you’ve outdone yourself! I would marry chili if I could (I often add tabasco to my peanut butter cookies or chili flakes to chocolate oatmeal), so this looks beyond amazing. Sadly I haven’t yet been able to find chipotles in Australia, but when I go to Melbourne in a fortnight I intend to check out their gourmet delis for it :)
Comment by Hannah— November 22, 2010 #
Wow, this is NOT what I expected, but sounds fantastic, nonetheless!
Comment by pursuitofhealthfulness— November 22, 2010 #
Fantastic!! Love the idea of putting chipotles in a dessert. Though I usually can not take HEAT very well but my BF on the other hand can, and I feel would enjoy a little ‘hot’ dessert ;) Thanks!!
~Lori
Comment by Pure2raw twins— November 22, 2010 #
Sounds like an amazing flavor combination!
Comment by Vegan Snorkeler— November 22, 2010 #
LOVE IT!!!!
Comment by Vegannifer— November 22, 2010 #
Ooh this pie sounds amazing, especially that coconut whipped cream on top. I can never resist a creamy topping. The chipotle sounds like a great variation on the classic!
Comment by jodye @ 'scend food— November 23, 2010 #
sweet – hot is the latest thing, isn’t it? I love the combo.
I just made chocolate chile lava cakes. Wonderful sensation!
Now, I’ve got another mission: Chocolate Chipotle Sweet Potato Pie. Thanks! :)
Comment by Joanne— November 23, 2010 #
What a great looking recipe! I can handle spicy, but my family doesn’t really like it. I never thought of adding chipotle to a dessert. Sounds yummy!
Comment by Marly— November 23, 2010 #
Beautiful and amazing cake !
I love it, and want to try it :)
Comment by Pauline— November 23, 2010 #
My husband would love this! He gobbles up spicy foods. I will add this to my list of recipes to try out.
Comment by Lisa— November 23, 2010 #
what a great blog! here is so many inspirations!
have a nice time,
Paula
Comment by Paula— November 23, 2010 #
What a nice creation! it looks amazing!
Comment by Dimah— November 23, 2010 #
Awesome! I just LOVE those flavors. I have made some killer chocolate/chipotle desserts… and some great sweet potato/chipotle combos, but haven’t combined the three! LOVELOVELOVE.
Comment by Melomeals: Vegan for $3.33 a Day— November 23, 2010 #
I have a hard time believing I’d like chipotle in desserts (not because of the heat, which I love, but because of the smoke ;)), but this pie looks SO beautiful I think I may have to dare myself to try it. :-)
Comment by Seglare— November 24, 2010 #
Reminds me of a habenero pumpkin ice cream I saw once, which inspired me to put a dash of chili powder in my pumpkin muffins, and an addiction was born. I’d imagine that sweet potato goodies are the same way – once you add that spice, you can’t go back to plain old ones again :)
Comment by Joyti— November 26, 2010 #
Woooo, with the surprise of chipotles, huh? That’s one pie to add some real fireworks to the holidays. It’s gorgeous, too.
Comment by Carolyn Jung— December 22, 2010 #
This is a gorgeous pie. Like the presentation.
Comment by Quay Po Cooks— January 18, 2011 #
hey
I made a pumpkin cake inspired by this
check it out here:
http://forum.theppk.com/viewtopic.php?f=31&t=6739
i went for the pumpkin pie spice mix and not for the Chipotle and peper
Comment by das— February 8, 2011 #
I made this as dessert to a soul-food themed dinner party. O. M. G. Seriously, stupidly, ridiculously good. Bravo!
Comment by Megan— March 7, 2011 #
Beautiful pie! I feature it on my Top Five Best Classic Pies: Reinvented
http://domesticfits.blog.com/2011/11/16/top-five-best-classic-pies-reinvente/
Comment by Jackie— November 16, 2011 #