Sooooong, song of the south. . . sweet potato pie and I shut my mouth!
I told the boys I live with that every pie needs a theme song. We listened to the song by Alabama while enjoying this entire pie. Twice.
Proud is me when the boys in my house eat a full Sweet Potato Pie in one sitting. Proud I am when the last piece gets gobbled up when I matter-of-factly relay that this pie is good for you.
The boys in my house are funny. They work hard, work out hard, eat like they will never eat again and are the healthiest boys I know. Ergo, when something sweet and deeeelicious is hanging at my house, it doesn’t necessarily get snapped up right away (least not by them…maybe just by me) the way a savory meat and veggie dish does. In fact, the boys in my house have extremely cautious and steadfast judgment when it comes to food. Jerks.
Yet upon finding out that this pie was gluten-free and sugar-free (it’s sweetened with honey), the boys consumed the whole thing before I could take pictures (I encouraged them to, mind you…I’m such a sweet potato pie temptress) all while giggling and bantering over the can of whipped cream. The next day, I made a second sweet potato pie because not only is this the best pie on the planet (I’m serious), but I did need some photographs for the ol’ blog site.
Indeed, momma’s proud when her sweet potato pie baby is given un-solicited compliments and puts the pumpkin pie to shame. To shame, I tell you! I may be biased because I’ve always found sweet potato pies to be far superior to pumpkin pie. Yams and sweet potatoes are naturally sweet, have a thick and creamy texture and more flavor than pumpkin. Couple this with a pie crust that is wheat-less, gluten-free, full of fiber and protein and you’ll be singing the Song of the South alllll day long!
Silky Smooth Sweet Potato Pie (Gluten-Free)
For The Almond & Coconut Flour Pie Crust
For the Sweet Potato Pie Filling
- 3 cups small sweet potatoes 1-1/2 sweet potato puree
- 2 eggs
- ¼ cup unsweetened almond milk or lite coconut milk
- 1/3 cup honey
- ¼ teaspoon cardamom
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground corriander
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon salt
To Make the Pie Crust:
Add almond flour, coconut flour, tapioca starch and salt to a food processor or KitchenAid (with whisk attachment).
Pulse/mix flour until combined and any chunks are smoothed out.
Begin adding oil and water one tablespoon at a time, continuing to pulse/mix between tablespoons. First, beads the size of peas should form and as you add, dough should begin coming together
Once you have added all the oil and water, add the lightly beaten egg. Dough should come together in one big hunk.
Take the dough in your hands and smoosh it into a ball, then form a disk.
Wrap tightly in plastic wrap and freeze for at least 2 hours.
To Make The Pie:
Poke holes in the sweet potatoes using a fork and roast for 40 to 50 minutes 400 degrees in the oven.
Allow sweet potatoes to cool enough to handle. The skin should peel away from the flesh easily. Remove skin and discard.
Heat the oven to 400 degrees.
Place flesh in a blender along with the rest of the filling ingredients. Blend until completely smooth (you can also perform this step by hand by mashing the sweet potato flesh with a fork and mixing everything together in a mixing bowl).
Remove pie crust from refrigerator. Roll out half of the pie crust or smoosh it with your fingers into a pie dish (use the other half for another sweet potato pie).
Pour sweet potato mixture into the pie crust and smooth with a spatula.
Bake in the oven for 10 minutes at 400 degrees then lower the temperature to 325 and bake an additional 30 minutes, until pie does not jiggle when shaken.
Allow pie to cool at least one hour before serving. You can chill the pie in the refrigerator and serve it cold.
Recipe NotesMakes one 9" pie crust, or 2 small pie crusts. I used half of the pie crust dough and made the pie thinner. To make a full 9" pie, increase the filling recipe by 50%, but use only up to 1/2 cup honey or to taste. Any more than a 1/2 cup may be too sweet.