Sweet Potato Pie
Ingredients
- 1 15-oz can sweet potato puree (or 2 cups fresh cooked sweet potato, mashed)
- 3/4 cup organic brown sugar packed
- 2 tbsps pure maple syrup
- 1/4 cup GF buckwheat flour or certified gluten-free oat flour
- 1/4 cup sorghum flour
- 2 tbsps tapioca starch
- 2 tsps baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tbsps light olive oil
- 1 tbsp Ener-G egg replacer whisked with 4 tablespoons warm water till frothy (or 2 eggs)
- 1 cup vanilla hemp milk, coconut milk or almond milk
- 1 tbsp bourbon vanilla extract
Servings:
Instructions
- Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.
- Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
- Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for 45 minutes. Lower the temperature to 350 degrees F and continue to bake for an additional 15 to 20 minutes until done.
- The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, and may even sport some cracks around the edge.
- Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Chill at least four hours for best taste and texture. Chilling the pie overnight is even better.
- Serve cold or slightly chilled. Sprinkle with toasted chopped pecans, if you like. Or try it with a scoop of coconut milk ice cream.
Recipe Notes
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