Sweet Potato Pie


Sweet Potato Pie Serves 8

A staple on many holiday tables – but an easy, nutritious and delicious dessert to serve any time.

From Marlisa Browns "Gluten-Free Hassle-Free Cookbook" to be released March 2015

¼ cup unsalted butter, softened
¼ cup + 1 Tbsp pure maple syrup
¼ cup granulated sugar
¼ cup pear puree
2 eggs
¾ cup fat free evaporated milk
2 cups mashed sweet potatoes
1 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp sea salt
1 cup roughly chopped pecans
½ cup sweetened coconut
1 (9)-inch unbaked pie crust (recipe follows)

1. Preheat oven to 425 degrees.
2. In a large bowl, cream butter, ¼ cup syrup, sugar and pear puree. Add eggs, mix well.
3. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix well until blended.
4. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 35 to 40 minutes, until set. Cool for 1 hour.
5. Mix pecans and coconut with remaining 1 tablespoon maple syrup. Spread on top of pie and broil for 3 to 4 minutes. Cool completely.

Nutritional information: 360 calories, 4.8 grams protein, 40 grams carbohydrates, 20 grams fat, 61 milligrams cholesterol, 208 milligrams sodium, 3.2 grams fiber, 81.5 milligrams cholesterol,

Tip: For a change leave off the pecan and coconut topping and just top with a dollop of whipped cream.

**Allergy tip: GF, SF, PF, FF, SFF, V. To make milk free, use margarine in place of butter and use coconut milk in place of the evaporated milk. To make egg free use any eggless substitute, to make nut free omit the pecans (note some consider coconut a nut, double check with your doctor if you are in doubt), to make vegan use coconut milk in place of the evaporated milk, use margarine in place of butter, use eggless substitute in place of the eggs.

FODMAPs: To make FODMAP friendly, use crushed pineapple in place of the pear puree, and ½ cup unsweetened milk with ¼ cup heavy cream in place of the evaporated milk.

Pie Crust Makes 1 (9 inch)
1 cup white rice flour
½ cup tapioca flour
1 Tbsp powdered sugar
½ tsp sea salt
½ cup unsalted butter, cut into small pieces
4 to 6 Tbsp ice water

1. Combine the flours, sugar and salt in a large bowl.
2. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
3. Add water, 1 tablespoon at a time, continuing to blend until all ingredients are moist.
4. Use two sheets of wax paper. Form dough into a ball, place on one sheet of wax paper. Place 2nd sheet of wax paper on top. Flatten dough with palm of hand, then roll out to a 10 to 11 inch circle about 1/8 inch thick. Remove the top sheet and carefully invert into 9 inch pie pan. Remove wax paper. Gently press the dough down so it lines the bottom and sides of the pan. Trim excess dough. Fill and bake.

Nutrition information: 198.3 calories, 1.3 grams protein, 21.8 grams carbohydrates, 11.8 grams fat, 30.5 milligrams cholesterol, 147 milligrams sodium,

Tip: Handle the dough carefully as it falls apart easily. Use excess dough to patch any tears. Any frozen gluten-free pie dough can be used to make quick and easy.

** Allergy Tip: GF, EF, SF, NF, PF, FF, SFF, V. To make milk free, or vegan use margarine in place of butter.

FODMAPs Friendly.

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