Monday, February 7, 2011

"Super Sunday" Sweet Potato Pie

Our friends throw the most awesome Super Bowl party every year, complete with about 20 different soda options, cream-filled cupcakes that will knock your socks off, and a replica football stadium built out of snack foods, (wish I had taken a picture!!!) . Unfortunately, this being my first GF Super Bowl, I had to pass on most of it. However, I decided to bring a dessert that I could enjoy, and did I ever!

Imagine a creamy, rich sweet potato filling inside a golden brown roasted pecan crust... (drooling...) but no gluten, dairy, or refined sugar to ruin it for you. A pie nutritious enough to enjoy for breakfast even (which I did this morning!).

Thanks goes to the Spunky Coconut for her recipes. I modified her Spunky Pie Crust and her Butternut Pudding, put them together, and voila - Sweet Potato Pie that's gluten free, dairy free, and sugar free. If you don't have either of her cookbooks, you are missing out - I use them several times a week!

Super Sweet Potato Pie
gluten free, dairy free, refined sugar free

Pecan Crust:

Preheat oven to 350 degrees.

Using a food processor or chopper, pulse approx. 1 1/2 cups of pecans until ground into meal. Watch closely to make sure it doesn't turn into nut butter (helps to have the nuts in the freezer prior to processing). Set nuts aside.

1.5 T Chia seed meal (grind seeds in coffee grinder - can also use 3 T flaxmeal instead)
1/4 cup plus 2 T unsweetened apple sauce (or pear sauce or pumpkin or whatever you've got)
1 T apple cider vinegar
8 drops Vanilla Liquid Stevia
1 T honey
1/4 cup olive oil (or liquid coconut oil or whatever oil you've got - works with either!)

Mix together in a bowl until well incorporated, then add:

1 cup nut meal (from above)
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda

Mix again until mixture forms a ball (I use my hands) then carefully roll out on parchment paper. Turn crust over onto a greased and floured pie pan then use fingers to pat into place and make the top pretty if you like. Bake for approx. 12 minutes then let cool down while making the pie filling.

NOTE: You can use a different type of nut in place of the pecans if you like, or use almond meal.

Sweet Potato Pie Filling:

Increase the oven temp to 400 degrees.

Bake one large or two small sweet potatoes until soft - enough to yield 2 cups of potato (I never think ahead enough to bake these prior to making my pie, so I usually microwave them in a towel until soft while the pie crust is cooking). Let cool for a minute then add the following to the blender:

2 T ghee
1/2 tsp sea salt
1/4 cup pure maple syrup
1/8 tsp nutmeg
1/8 tsp ground ginger
2 tsp cinnamon
1 tsp vanilla extract
1-2 T xylitol or coconut sugar or a few drops of Vanilla Stevia (to taste, if it isn't sweet enough for you)
1 cup coconut milk
3 eggs
2 cups cooked sweet potato (no skins)

Puree until smooth, then pour into pie crust.

Bake at 400 degrees for 50 minutes until set. Let cool then refrigerate at least 6 hours or overnight.

NOTE: I've made this pudding/pie filling out of butternut squash, patty pan squash, pumpkin - works great no matter what, so use what you've got on hand!


Linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
and Seasonal Sundays at Real Sustenance


  1. This looks delicious! I love that it is free of so many allergens!

  2. This is my kind of pie! I love finding recipes that I don't have to sub any ingredients. Thanks for sharing!