This sweet potato pie is festive, flavorful, and pretty. What a great way to eat your vegetables! Make it in a brown rice flour crust for added nutrition and no gluten.
The filling is adapted from The Fannie Farmer Baking Book, one of my all-time favorite cookbooks.
| Sweet Potato Pie | Print |
Recipe type: Dessert
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 1 9-inch pie
Ingredients
- 1 unbaked pie shell
- 2 cups cooked sweet potatoes, processed until smooth
- 3/4 cup coconut sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon salt
- 1 cup coconut milk (or regular or other milk)
Instructions
- Preheat oven to 450°F.
- Place pie pan containing unbaked pie shell onto foil-covered baking sheet. Prick dough several times with a fork. Lightly press a piece of foil into pie shell. Bake 6 minutes, remove foil, and bake another 4 minutes until just beginning to brown.
- In a medium bowl, combine cooked, processed sweet potatoes and sugar. Beat in eggs, then add spices and salt. Mix in the milk. Pour filling into pie shell and bake for 15 minutes at 450 degrees. Reduce heat to 300 degrees and continue baking for 30 to 40 more minutes. Remove from oven when filling is firmly set around the edges and the center looks slightly soft. Serve warm or at room temperature, with whipped coconut cream if desired.
Serving size: 1 slice, filling only. Calories: 206; Fat: 8g; Saturated fat: 7g; Carbohydrates: 32g; Sugar: 20g; Sodium: 1011mg; Fiber: 2g; Protein: 3g; Cholesterol: 41mg.
