If you're hosting a holiday gathering for friends with dietary restrictions, this is the dessert for you. This delicious pie is grain-free and dairy-free. Instead of the usual wheat-flour crust, the crust is made with pecans, which complements the sweet potato filling perfectly.
GRAIN-FREE SWEET POTATO PIE
Ingredients
Crust
- 2 1/2 cups pecans
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 Tbsp. coconut oil, melted
- 1/8 tsp. sea salt
- Cooking spray
Filling
- 15 oz. can sweet potato puree
- 1/2 cup coconut sugar
- 1/2 cup coconut milk
- 1 Tbsp. coconut flour
- 2 Tbsp. coconut oil, melted
- 2 eggs, beaten
- 2 Tbsp. fresh lemon juice
- Zest of 1/2 lemon
- 1/2 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/8 tsp. sea salt
Preheat oven to 350 degrees.
Place crust ingredients in a food processor and pulse until mixture resembles sand. Press mixture into the bottom and sides of a 9- or 10- inch tart pan with removable bottom prepared with cooking spray. Set aside on a rimmed sheet pan.
In a medium bowl, whisk together filling ingredients until well blended. Pour into crust and bake 55 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely and remove from tart pan.
Serve at room temperature or chilled. Makes 8 servings.
