Sweet Potato Pie

Hello gang!  I’m so looking forward to Thanksgiving I can hardly contain myself. I’ve vowed to be a super good girl diet and sweetpotatopieexercise wise (and let me tell you, it’s a strict one) so that I can reward myself with pie, the most amazing sweet potatoes ever (I’ll post a recipe soon), and all the other wonderful things that make the meal a favorite!  While visiting one of my favorite sites today, The Gluten-Free Goddess, I came upon this recipe.  As mentioned before, I don’t eat wheat.  This can make certain holiday favorites, like pie, a bit challenging.  And with gluten-intolerance on the rise, it’s likely you know someone who can’t eat it either.  The recipe below offers a great treat everyone can enjoy.  And because it’s vegan (no eggs, dairy, etc.) it really is something anyone can dig in to. The fact that it’s crustless might scare some of you (sissies ;>), but please trust me when I say this is amazing!

Sweet Potato Pie

Preheat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.

In a mixing bowl add:
1 15-oz can sweet potato puree (or 2 cups fresh cooked sweet potato, mashed)
3/4 cup organic brown sugar, packed
2 tablespoons pure maple syrup
1/4 cup buckwheat flour
1/4 cup sorghum flour
2 tablespoons tapioca starch
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons light olive oil
1 tablespoon 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 tablespoon bourbon vanilla extract

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. My pie took close to 70 minutes to bake.

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.

Makes 8 slices.

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