Sweet Potato Pie (Gluten Free, Dairy Free, Nut Free)
Thanksgiving is nearing… it’s just around the corner! Have you started cooking yet? I’m getting after it on Tuesday and Wednesday. Every year we have a big fun group of people at my mom and dad’s house and it is such a sweet time. This year is going to be even more fun because Colin can actually eat the food!
Here in the south, sweet potato pie is a staple! It’s very similar to pumpkin pie, just made with a different vegetable. Fun fact: Patti Labelle has her own line of frozen sweet potato pies at Walmart and I always think of her whenever I make one. It’s a great pie because it’s easy peasy lemon squeezy. You throw everything into the bowl and mix it up, pour it in a pie shell, and bake it. DONE! I do prefer using my standing mixer but you absolutely do not have to have one to make it work.
If you don’t like super sweet desserts then you will absolutely love this. As usual, this is kid approved! You’re going to love it. Happy Thanksgiving, friends! Don’t forget to tag me if you make any of my recipes! So thankful for each of you for taking the time to read my blog, I know you’re busy and it’s an honor to cook alongside you. xo
Sweet Potato Pie
ingredients:
- 1 frozen gluten free pie crust (I like trader joes best but any brand is fine)
- 3c or 4 sweet potatoes, steamed for 30 minutes (can also boil), mashed, and cooled
- 1 stick butter softened
- 2 eggs
- 3/4c maple sugar
- 1/2c coconut cream
- 1t vanilla extract
- 1/2t nutmeg
- 1/2t cinnamon
- pinch salt
instructions:
How to cook Sweet Potato Pie
- Preheat oven to 350F.
- Boil and mash sweet potatoes and let cool (I used my standing mixer for this).
- Bake pie crust for 10 minutes.
- Add all other ingredients to sweet potatoes and mix well until smooth.
- Pour into pie crust and bake for 75 minutes.
- Let cool and serve. Extra delicious when cold!