Tuesday, May 14, 2013

Sweet Potato Pie (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with leftover sweet potato?  I picked up a few very large sweet potatoes from my local produce farmer.  As usual, I overestimated how much food we really do eat in a meal so nonetheless, there were way to much potato leftovers.   Make Pie?  Pumpkin pie is one my favourites, so I figured sweet potato pie has got to be good too...and it is.  Could be dessert, a side dish or breakfast.
  • 1 prepared pie crust - I used this crust* (see below)
  • 2 cups cooked/roasted sweet potato (2 medium size or 1 large)
  • 3 eggs (at room temperature)
  • 1/4 tablespoon coconut oil
  • 1/4 cup coconut or non dairy milk
  • 1/2 cup palm sugar
  • 1 teaspoon gluten free vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt

  1. Preheat oven to 350 F 
  2. Prepare and bake pie crust.
  3. Place all ingredients in a blender and purée until smooth.
  4. Pour into prepared dish.
  5. Bake for 40 minutes or until set.

*Pie Crust
Ingredients (makes 1 pie crust)
  • 1/2 cup coconut flour
  • 1/3 cup melted coconut oil
  • 1/2 cup shredded coconut
  • 1 tablespoon ground flax seed
  • 1 tablespoon psyllium husk
  • 1/4 cup water
  • 1 egg
  • 1/2 teaspoon sea salt

  1. Preheat oven to 350 F. Grease 9 inch pie dish.
  2. Combine all ingredients.
  3. Press dough into prepared pie dish and bake for 15 minutes.
  4. It is now ready for any pie you wish to make.

1 comment:

  1. I can't wait to try it! I'm making this for Christmas Eve.