I’ve been making Sweet Potato Pie for dinner parties lately, and no one knows they are sugar, gluten, and dairy-free! There are no secrets here~just high quality organic roasted sweet potatoes and coconut milk.
You can just eat the roasted potatoes or pudding for dessert too.
With just a few more steps and ingredients, you’ve got the luscious pie.
Roasted Sweet Potatoes
Preheat oven to 400 degrees F.
Wash potatoes and remove any soft blemishes and ends. Place on foil on a baking sheet. Roast until soft to press, about an hour, turning once. Slice off ends if they are brown inside. Slice potatoes horizontally and sprinkle savory spices like cinnamon, cardamon, nutmeg, allspice, and salt to taste.
Sweet Potato Pudding
Mash baked sweet potatoes, adding enough full fat coconut milk to create a nice, thick pudding. A hand mixer works well. Mix in savory spices and salt to taste. Serve with a sprinkle of toasted walnuts, pecans, coconut, spices, or basic granola. You can drizzle real maple syrup for a little more pizzaz.
Sweet Potato Pie
Preheat oven to 350 degrees F.
Mix 1 cup sorghum flour, 1/2 cup coconut flour, 2 TBS ground chia seeds, and 1 tsp salt. Other flours like rice, millet, and buckwheat may be substituted.
Whisk together 1/2 cup nutmilk, 1/4 cup ground flax seeds, and (optional) a good squirt of lemon juice.
Add liquid to dry mix and stir to begin a dough. Swish 1/2 cup water in liquid cup to catch remain
ing flax seeds and stir into dough. Add more water as needed until dough is moist.
Spread on pie pan and prebake for 10 minutes.
Remove from oven and add Sweet Potato Pudding. Return to oven for 10 -12 minutes, until warm through.
For a nice texture and contrast, prepare a crispy topping. Spread out some dried coconut, chopped walnuts, or chopped pecans on a cookie sheet. Lightly toast for a few minutes in the oven with your pie. Keep an eye on these as they will quickly burn. Serve with a sprinkle of savory spices.
Here is a hybrid I’ve been making lately. Roast your orange beauties and let them cool a little. Cut into bowls and sprinkle granola or toasted coconut. Be really decadent and add dollops of FULL FAT coconut milk.
This has been a big hit–sweet, smooth, and a little crunchy.