Gluten Free Sweet Potato Pie
| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
-8
|
Ingredients
- 1 1/2 lbs sweet potatoes
- 3/4 cup packed brown sugar
- 3/4 cup coconut milk
- 3 eggs , beaten
- 2 tbsp coconut oil , melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of cloves
- 1 MI-DEL® Gluten Free Ginger Snap Pie Crust
- 1 1/2 cups dairy-free topping
- 1/3 cup chopped toasted pecans pecans (optional)
Ingredients
|
Instructions
- Preheat oven to 400°F. Puncture sweet potatoes with fork. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until tender. Let cool; peel and mash potatoes.
- Reduce heat to 350°F. Add 1 3/4 cups potatoes to large bowl (reserve remaining mashed potatoes for later); whisk in brown sugar, coconut milk, eggs, coconut oil, vanilla, cinnamon, nutmeg and cloves until blended.
- Pour filling into pie crust. Bake for 45 to 60 minutes or until filling is set around edges but center is still slightly jiggly. Transfer to rack; let cool.
- To serve, top with dairy-free topping and toasted pecans.
Recipe Notes
• Be sure to mix coconut milk well before adding to filling.
• Substitute toasted coconut for pecans if desired.
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