Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all year long. Passover is my least favorite holiday and so I am always trying to make the week as painless as possible with delicious “non Passover tasting” dishes.
When I came across this recipe from Whole Foods a few months ago I immediately thought: this will be a perfect Passover recipe since I will only need to make one substitution! I hate using matzo meal or other Passover-rific substitutions, so I always looks for those perfect Passover-friendly recipes.
In general I like making pies and cheesecake during Passover since you can easily replace a graham cracker or cookie crust for almonds, walnuts or pecans. In this sweet potato pie recipe, I replaced the gingersnap cookies with almonds. Combined with sweetened coconut and melted margarine or butter – voila! a perfect moist crust that tastes just like a macaroon. The sweet potato filling is light and flavorful, just like a pumpkin pie.
This pie recipe is so good you will make it all year, and THAT is a sign of the perfect Passover recipe.
Enjoy!
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