Updated: Sep 3, 2020
Hey Guys and girls, thank you for stopping by for the podium pie.
I have some new exciting things going on, so please take a minute to read beneath - Thank you so much. - Hannah
Cook with me live
Before you get to this recipe, I would like to let you know that I am doing a live cooking session on Saturday august 29th. 2020 and I would love for you to join the session.
It will be 2 hours of fun, cooking and chatting, and you guys can ask questions about performance food, the cookbooks, old stories - and what else you can think of I'll do my best to answer all your questions.
Please sign up here, to get more info.
Now back to baking
The sweet potato baking never ends here on my page, this time the podium pie recipe has seen the day of light - basically it's the athletes pie gone under a late summer transformation. I have removed the coconut sugar, honey and a lot of other extras and now it's only sweetened by dates on top of that I have added Pears (from my courtyard) and pecan nuts, to ease us into the later summer going into early fall feeling of a pie. This is REALLY GOOD, give it a go and let me know what you think.
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The pear and pecan podium pie
Yield: 1 large pie (my pie tin is 10 cm x 36 cm /4 x 14,3 inches)
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g (1/2lb) sweet potato, raw
2 large eggs
10 medjool dates pitted (100g or 2/3 cups)
2 tbsp. coconut oil
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp salt
50 g (1/2 cup) pecan nuts
30 g (1/3 cups) rolled oats