Tantalizing, Healthy Sweet Potato Pie Recipe To Make This Thanksgiving • GF, DF
Sweet Potato Pie Recipe Ingredients
Crust:
2 cups gluten-free flour (King David’s is fantastic for pastry recipes)
1/2 teaspoon xanthan gum (if not in flour)
1/2 cup +1 tablespoon solid coconut oil (refined for less coconut flavor)
4 tablespoons coconut sugar
1 egg
7-8 tablespoons very cold water
Filling:
3 cups cooked sweet potato meat (about 2-3 potatoes)
3/4 cup coconut cream or heavy oat cream
1/3 cup coconut oil (refined)
2/3 cup coconut sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon arrowroot powder or cornstarch
1 tablespoon gluten-free flour
1.5 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
Method
Preheat oven to 350 degrees Fahrenheit. Bake 3 sweet potatoes until soft.
While sweet potatoes bake, prepare crust. First, combine flour, xanthan gum, and coconut sugar. Then, add solid coconut oil into flour mix, pressing about 1 tablespoon at a time into flour with the back of a fork until all oil is combined and the flour has become crumbly. Next, add one whisked egg. Combine with the back of a fork, as done with the coconut oil. Finally, slowly add ice cold water. One tablespoon at a time, add the water into the mixture, folding it in by hand until the mixture forms a dough-like consistency (no longer crumbly, but not yet wet and sticky). Form a ball with your dough, cover it, and place in the refrigerator for at least 15 minutes.
While the dough rests, check your sweet potatoes. If they are soft and cooked, remove them from the oven and slice them in half length-wise, allowing them to cool. Leave oven on at the same temperature. The filling of this sweet potato pie recipe can be combined with either a blender or a hand mixer. Once cool, scrape inside of sweet potatoes (the meat) into a measuring cup until you have three cups. Discard sweet potato skin. Add three cups of sweet potato meat to a bowl or blender. Then, add all other filling ingredients. Finally, blend until it forms a smooth consistency. Set aside.
To begin, remove pie crust dough from refrigerator, and allow it to return to room temperature. Then, place a large sheet of parchment paper on your counter. With a rolling pin, roll dough into a large, round shape that will fill a 9-10 inch round pie pan. Next, place pan upside down on top of dough. Grabbing the sides of the parchment paper, flip the dough and pan so that the pan is right side up and the dough is in the pan. There may be some breakage in the dough. Using your hand press the dough back together into the pan.
Once the dough is in the pan, pour the filling into the dough-lined pie pan. Bake at 350 degrees Fahrenheit for 45-50 minutes. The filling should be mostly set, with a slight giggle left in the center. It will form fully at room temperature. Allow to cool for 1 hour.
Serve as is or with whipped cream!
Enjoy!
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