Sweet Potato Pie
Sweet Potato Pie (paleo, gluten free, vegan, dairy free, egg free)
Normally I am partial to pumpkin pie, but years ago I decided to experiment and make a sweet potato pie. I never thought I would actually like it as much as pumpkin pie, but I do. That could be because it taste very similar, and texture it almost the same. Part of the reason I made a sweet potato pie was because most pumpkin pie recipes have eggs in them. I am sure there are great vegan pumpkin pie recipes out there, but I have yet to come across one. I did try tweaking my own pumpkin pie recipe to be vegan, but hasn’t turned out yet. So I made an entirely different pie, and luckily taste similar enough to pumpkin pie that I’m not missing out. If you like pumpkin pie, but have a hard time making it without eggs, then you should try this recipe! Plus it’s free from refined sugar, dairy, and gluten!
Details
Desserts, paleo, egg free, dairy free, vegan, gluten free
Ingredients
3 large sweet potatoes (peeled and cubed)
1-2 tsp. allspice (can also use 1 1/2 tsp. pumpkin pie spice)
1/2 tsp. ground ginger (if using pumpkin pie spice leave this out)
2 tbsp. butter or coconut butter
1/2 cup full fat coconut milk
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. arrowroot powder or tapioca flour
1/2 cup coconut sugar or 1/3 cup xylitol
Instructions
Preheat oven to 375 degrees.
Bake sweet potatoes for about 25 minutes or until tender.
After the sweet potatoes are done, reduce oven heat to 350 degrees.
Put all ingredients into a blender and puree until smooth.
Pour into uncooked pie crust and bake for 70 minutes or until it comes out clean with toothpick.
Note: (pie crust recipe can be found in chocolate cream pie post, just don’t bake the crust before filling it for this recipe)