Sweet Potato Pie is a great holiday dessert that your family will really enjoy. In addition to sweet potatoes, it’s made using sugar free maple syrup, coconut milk, and a tasty assortment of spices like nutmeg, ground cloves and cinnamon.
Sweet Potato Pie
1 9-inch frozen homemade gluten-free pie crust
2 cups of mashed sweet potatoes, (2 large sweet potatoes)
¼ cup of organic sugar
1/3 cup of sugar free maple syrup
1 teaspoon of pumpkin spice
½ teaspoon of Himalayan salt
-Preheat the oven to 400F degrees.
-Prepare a medium size baking sheet with parchment paper, set aside.
-Wrap the sweet potatoes in foil and place on a baking sheet with parchment paper. With a fork poke holes and bake for 1 hour or until fork tender. Remove sweet potatoes from the oven and let them cool.
-Add flour to your surface and roll out the dough carefully about ¼ inch thick and carefully place it into your 9 inch tart pan or a pie plate. Trim the edges then crimp them to your liking. Set aside.
-Remove the sweet potato from the skin and place in a medium size bowl. You can use a masher or a fork to mash it. Measure out 2 cups of mashed sweet potato and add to a blender along with unsweetened almond milk, organic sugar, Himalayan salt and pumpkin spice. Pulse for 2 minutes until smooth.
-Pour the filling into the tart pan, then use a spatula to smooth it out. Bake for 15 minutes at 400F. degrees then reduce the heat to 350F degrees and bake for another 35 to 45 minutes. Remove the pie from the oven and cool on a wire rack for 60 minutes. Transfer to the refrigerator to cool and firm up. Remove from the refrigerator and top with whipped topping. Slice and enjoy!