Sweet potato pie - gluten- and dairy-free!

Yes, you read that right—gluten- and dairy-free AND did I mention LOW SUGAR??? It’s seasonal southern comfort at its finest, both for your taste buds and your sensitive tummy!

Enjoy!

Sweet Potato Pie – Gluten and Dairy Free (Vegan Version)

Piecrust:

• 1 cup almond meal (may use a nut free gluten free flour blend)

• ½ cup tapioca starch

• 5 tablespoons cold butter substitute (coconut oil, vegan butter)

• 2 tablespoons raw or coconut sugar

• ½ teaspoon cinnamon (optional)

• 1 teaspoon vanilla

• ½ teaspoon almond extract 

• 1 - 2 tablespoons coconut/almond milk 

Beat in bowl of stand mixer with paddle attachment until crumbly; add milk until it forms a paste. Form the mixture into a ball and refrigerate it, wrapped tightly in plastic, for 20 minutes, until firm. Either roll out the crust and flip it into the pie dish, or just press it directly into the dish until it is spread evenly throughout. (Could also press the crust into muffin tins for mini tarts.) Make holes in the crust with tines of a fork. Bake 350° center rack for 15 min.

Pie filling:

Remove cooked sweet potato from the skin (baked or boiled) and mash with a fork in a glass bowl or plate (need about 2 cups mashed sweet potato or 2 medium-sized sweet potatoes)

Add :

• 4 tablespoons butter substitute /coconut oil softened 

• 1 teaspoon vanilla

• ¼ cup maple syrup

• 2 eggs (or egg substitute made of 3 tablespoons tapioca starch whisked into coconut milk over low heat until thickened)

• ¼ to ½ cup milk substitute

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg 

Beat with hand mixer or stand mixer until smooth and pour into pie shell or tart shells. Bake at 350° for 35 to 40 minutes. Pie will puff up and set, and may slightly brown in places.

To check to see if the pie is done, insert a knife in the center. If it comes out clean, it is done. If not, return it to the oven for five more minutes.

When the pie is done, garnish with toasted pecans around the rim.