Sweet Potato Pie
Bob’s Red Mill Gluten-Free Pie Crust
2 cups cooked and mashed organic yams or sweet potatoes
2 tbsp. raw butter (or coconut oil shortening)
1/2 cup honey
1 tbsp. organic rice flour
1/2 tsp. salt
1/2 cup coconut milk
1/4 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Bake or steam the sweet potatoes with the skin on and let them cool. In the mean time, prepare the pie crust according to the package, using a 9-inch pie plate. (I like to let the pie crust hang over the edge of the pie plate and fold it over once the filling is added, like the picture.)
Preheat oven to 350 degrees F.
Peal the skin off the cooled sweat potatoes, add the butter (or coconut oil), and mash them very well. Add the honey, coconut milk, and vanilla. In a second bowl, mix all the dry ingredients and add them to the wet ingredients. Mix well, using a mixer or immersion blender, until the filling is smooth and consistent. Pour the filling into the prepared pie shell and cook for about one hour.
The pie is done when the center is set. It may take more than one hour. You can also lower the heat to 325 degrees and let it cook longer so there is less chance of burning. Let cool and enjoy!
* yams and sweet potatoes are higher in oxalates, some of the spices are also considered high in oxalates
This article was written by Sharon Harmon, founder of Life Design for Health. She has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website.