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.

Ingredients

• 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

Directions

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

Directions

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.

Grain Free Pie Crust (Dairy, Gluten/Grain and Sugar Free)

I am definitely not a pie maker.  I didn't receive the gift of making flaky pie crusts.  So this is my kind of crust.  It is grain free, has some protein, fibre and is not full of dangerous fats. I simply pressed it into the dish and didn't even attempt to roll it.  If anyone cares to try d\to roll this crust, do let me know how it works.  The dough does stick together so it may work.

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

Directions

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.

Crustless Squash Pie or Squash Custard (Dairy, Gluten/Grain and Refined Sugar Free)

Wow, this turned out so well.  Even my oldest daughter enjoyed it and squash is the one vegetable she has never enjoyed.  This can be enjoyed warm or cold.  It will firm up more when cold due to the coconut oil.
I am definitely making this again.  It will be great for school lunches, breakfast or dessert.

Ingredients

• 2 cups cooked/roasted squash (I used a buttercup squash)
• 2 eggs (at room temperature)
• 1/4 cup coconut oil
• 1/3 cup maple syrup or other natural sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon sea salt

Directions

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