Sweet Potato Pie

This is the perfect way to use any leftover mashed sweet potatoes you may have. Basically, you will follow my Gluten-Free Pumpkin Pie recipe but add in mashed sweet potatoes plus eggs, milk, and spices. The mashed sweet potatoes are already sweet so leave out the added sugar in the pumpkin recipe. By the way, this smells delicious baking in my oven right now!

Pie Crust Ingredients

1 cup oats

1 cup crisp rice cereal

1/3 cup garbanzo bean flour

1/2 t salt

1 cup butter, softened (I use Smart Balance)

1/3 cup brown sugar

1 t vanilla

Directions

Process oats and crisp rice cereal in blender until finely ground.  Pour into medium-sized mixing bowl. Add garbanzo bean flour and salt. Mix well. Add softened butter, sugar, and vanilla. Mix until well-blended. Using wax paper or the back of a spoon, evenly press crust mixture into bottoms and sides of a pie plate.

Bake at 350 degrees F for 8-10 minutes. Remove from oven and let cool. You may wish to lightly press the crust at this time with the back of a spoon. This will create more uniformity, making the crust easier to fill.

Sweet Potato Filling Ingredients

1 t cinnamon

1/2 t ginger

1/4 t cloves

1/2 t salt

2 eggs, beaten

2 cups mashed sweet potatoes (see Mashed Sweet Potatoes recipe)

1 cup coconut milk

Directions

Mix sugar, spices, and salt in bowl. Beat eggs. Add eggs and mashed sweet potatoes to spice mixture. Mix. Add milk. Mix until well-blended. Pour into prepared crust. (Note: Cover crust with pie shield to prevent over-browning.) Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 more minutes. Cool and serve. Store in refrigerator.