Gluten-Free Naturally: Sweet Potato Pie

Wednesday, November 13, 2024

Sweet Potato Pie

Naturally Gluten-Free Desserts

Sweet Potato Pie with Coconut
Serves 6-8 people

INGREDIENTS

2 Cups Sweet Potato, cooked, mashed

1 ½ Cups Almond Milk

4 Eggs, separated

1 Stick Butter, melted

1 Tsp Vanilla

½ Cup Maple Syrup

½ Cup Cornstarch

¼ Tsp Salt

1 Tsp Cinnamon

1 Tsp Allspice

2 Tsp Baking Powder

½ Cup Coconut Flakes

Pecans, chopped (optional)

INSTRUCTIONS

Preheat oven to 350F

Buttered, deep pie pan

In a large, clean, bowl whip or whisk the egg whites until light and fluffy, soft peaks, and set aside. In another large bowl combine milk, egg yolks, maple syrup, vanilla, and butter until blended. Add the sweet potato mash/puree and blend again until smooth and silky. Add the remaining dry ingredients, cornstarch, salt, cinnamon, allspice baking powder and the coconut flakes and mix well. Using a rubber spatula gently fold in the egg whites until well combined then pour into the buttered pie pan. Sprinkle the top with the pecans if using.

Bake for about 45 minutes then keep close watch. If the top begins to brown too much cover loosely with foil, bake for 15-20 minutes more. The edges will be crispy brown and the center will no longer be liquid. The middle should have a slight custardy wobble. Remove the pie from the oven and allow it to cool slightly, the center will continue to firm up. Serve while still warm or room temperature. The pie can be kept refrigerated and it will still be custard like in the middle but will lose some of its puff.

NOTE: Always read labels carefully

CarolAnne Le Blanc