I saw sweet potatoes at the supermarket the other day and that made me want a sweet potato pie. I have my mother's original recipe, which I adore, but it calls for both milk, evaporated milk, and an egg. I tried it just the way it was written (with gluten free, dairy free, and egg substitutes) and what a flop. It ended up a swampy mess!
I tried again using the crustless pumpkin pie that is on already on website and with a few tweaks, made sweet potato instead. It turned out wonderful! I was too lazy to make a crust, but you can easily make a gf crust and pour the pie filling in and bake.
2 cups of mashed sweet potatoes
(about 4 medium sized potatoes)
1-1/2 cups dairy free milk
(I used So Delicious Dairy Free Coconut Milk)
2 Tbsp extra light virgin olive oil
1 Tbsp Ener-G Egg Replacer
3/4 cup granulated sugar
1/2 cup GF all purspose flour
(I used Better Batter Gluten Free Flour)
2 tsp gf baking powder
1/4 tsp lemon juice
1 tsp gf vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Preparing the sweet potatoes:In a large pot, place sweet potatoes and cover with water. Boil sweet potatoes until they are soft. Remove potatoes from water and let cool.Remove skin from sweet potatoes and mash.
Preparing the filling:In a high speed blender place all your ingredients. Blend until well mixed about 30 seconds or so. Pour into a gf pie shell or into a greased pie dish. Bake at 350˚F for 50 minutes.