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Gluten Free Sweet Potato Pie (Dairy Free) First Image

Sweet Potato Pie

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  • Author: Your Name
  • Total Time: 95 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten-Free, Vegetarian

Description

A delicious sweet potato pie made with coconut milk and almond flour.

Ingredients

Scale
  • 1 lb sweet potatoes
  • 1/2 cup full-fat coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons arrowroot starch
  • 2 eggs
  • 1 egg yolk
  • 2 1/2 cups almond flour
  • 2 tablespoons arrowroot starch
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1 egg

Instructions

  1. Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.
  2. Cut the potatoes in half lengthwise, prick each half with a fork, and place cut-side down on the baking sheet. Bake for about 45-50 minutes or until soft.
  3. Let cool for about 10 minutes, then remove skins.
  4. Peel and cut the sweet potatoes into 1-2 inch chunks.
  5. Place in a medium saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until easily pierced.
  6. Drain the potatoes, and let them steam-dry over the pot for at least 10 minutes.
  7. Lightly grease a 9-inch pie pan.
  8. In a large bowl, whisk almond flour and salt to combine.
  9. Add maple syrup and coconut oil, mixing until sandy-like texture.
  10. Add egg and mix until dough forms.
  11. Press the dough into the pie dish and poke holes in the bottom with a fork.
  12. Bake crust for 15 minutes and set aside.
  13. In a large mixing bowl, mash the soft sweet potatoes until smooth.
  14. Add remaining ingredients and mix until fully combined.
  15. Optionally blend until smooth using a stick blender or stand blender.
  16. Pour filling into the pie shell and bake for 50-55 minutes until puffed and a toothpick comes out clean.
  17. Turn off the oven, crack open the door, and let the pie cool in the oven.
  18. Cool for at least 4 hours to set properly.
  19. Once cooled, cover with plastic wrap and refrigerate for up to three days.

Notes

  • Let the pie cool completely to ensure clean slices when serving.
  • This pie can be made a day ahead of time for better flavor.
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 70 mg

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Find it online: https://gatheraroundmeals.com/gluten-free-sweet-potato-pie/