Friday, June 13, 2014

Gluten Free Sweet Potato Pie

We love sweet potato pie.  Having a larger family we make enough that we can all enjoy it and it lasts more than 1 serving. I tried many recipes before coming up with this mixture. Sometimes it's hard to find a grain free or gluten free recipe for pies.  This one is a hit!  It's based off of The Gluten Free Goddess. It is perfect.  There is no real crust but once cooled it is formed enough that a crust doesn't matter, yet soft enough to melt in your mouth. I use a kitchen aid mixer and I use the whisk attachment.  My kids like to eat it as bars for breakfast.  It's delicious and good for you, can you believe it!


Pans before baking
Ingredients: 
4 cups mashed cooked sweet potatoes
1 c. raw honey
1/2 cup GF buckwheat flour
1/2 cup gluten free oat flour
1/4 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons light olive oil
4 organic eggs
2 cup milk of your choice
1 tablespoon bourbon vanilla extract

Instructions:
Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate and 1 round pan. 
Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Make sure all dry ingredients are incorporated.
Pour into the prepared pie plates and smooth evenly. Bake in the center of a preheated oven for 45 minutes. Lower the temperature to 350 degrees continue to bake for an additional 15 to 20 minutes until done. Then let it cool completely.  We eat it warm or chilled.  My kids like it both ways.  I prefer it after it's sat in the fridge and is nice and cool, with whipped cream on top.  

Topping: 
2 c. Organic heavy whipping cream
1/4 c. honey
Whip it with the whisk attachment on high until it forms nice peaks.  Not too long or you'll have butter.

Hope you enjoy this delicious gluten free-refined sugar free treat. 

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