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Sweet Potato Pie (gluten-free, dairy-free)

Sweet potato pie is a traditional Thanksgiving and Christmas dessert of the Southern United States served in place of more traditional pumpkin pie or apple pie

Sweet potato pie is also a great alternative for anyone avoiding nightshade vegetables (pumpkin is one of them).

I have recreated this recipe into a gluten-free/grain-free and dairy-free version, so everyone on a restrictive diet can enjoy a holiday treat without sacrificing the taste of this traditional dessert!

Here’s everything you’ll need to prepare the crust and sweet potato filling:

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Crust:

Filling:

How to Make This Sweet Potato Pie

This sweet potato pie is easier to make than you might expect! 

Prepare the crust first. Dissolve yeast in warm almond milk with honey, stir, and set aside for 5-10 minutes. In a mixing bowl, mix all dry ingredients together. Add solid coconut oil or palm shortening, yeast mixture, and an egg. Kneed the dough with your hands until you can form a ball. If it’s too dry and crumbly add more almond milk, a spoon at a time. If it’s too wet, add more almond flour, until you get the right consistency. Set the dough aside in a warm place to let the yeast work and prepare the filling.

Mix sweet potato puree with all the ingredients for the filling thoroughly.

Preheat your oven to 425°F. Roll out the dough into a 10” (approximately) circle between two sheets of parchment paper, dusting with cassava or arrowroot if needed. 

Remove the top paper and place the pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. 

Pour the sweet potato filling into the crust.  Bake at 425°F for 15 minutes, cover the edges of the crust with aluminum foil, then reduce temperature to 350°F and bake for an additional 35 minutes. 

Thoroughly cool the pie on a cooling rack before serving, refrigerate when it reaches room temperature. Enjoy! 

Sweet Potato Pie (gluten-free, dairy-free)

Ingredients

For 6 – 8 servings:

Crust:

  • 3/4 cup almond flour
  • 2 Tbsp coconut flour
  • 2 Tbsp cassava flour
  • 1/4 cup arrowroot starch
  • 1/4 tsp sea salt
  • 2 Tbsp solid coconut oil or palm oil shortening
  • 1 egg, beaten
  • 1 tsp dry yeast
  • 1/2 tsp xanthan gum (optional)
  • 1 Tbsp raw honey
  • 1/4 cup warm almond milk

Filling:

  • 1-15 oz sweet potato puree (I used store canned version of Organic Sweet Potato Puree)
  • 3/4 cup Swerve powdered sweetener (you can use any sweetener of your choice)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Lemon peel from one organic lemon
  • 1 tsp vanilla extract
  • 1 cup full fat coconut milk
  • 2 eggs, beaten
  • 1 1/2 Tbsp tapioca flour

Directions

  1. Prepare the crust first. Dissolve the yeast in warm almond milk with honey, stir, and set aside for 5-10 minutes.
  2. In a mixing bowl, mix all the dry ingredients together. Add coconut oil or palm shortening, yeast mixture, and an egg. Kneed the dough with your hands until you can form a ball. If it’s too dry and crumbly, add more almond milk, a spoon at a time. If it’s too wet, add more almond flour, until you get the right consistency. Set the dough aside in a warm place to let the yeast work. 
  3. Prepare the filling. Mix sweet potato puree with all the ingredients for the filling thoroughly.
  4. Preheat your oven to 425°F. Roll out the dough into a 10” (approximately) circle between two sheets of parchment paper, dusting with cassava or arrowroot if needed.
  5. Remove the top paper and place the pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish.
  6. Pour the sweet potato filling into the crust.  Bake at 425°F for 15 minutes, cover the edges of the crust with aluminum foil, then reduce the temperature to 350°F and bake for an additional 35 minutes.
  7. Thoroughly cool the pie on a cooling rack before serving, refrigerate when it reaches room temperature. Enjoy! 

 

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