An alternative to the old-fashioned pumpkin pie, this gluten-free sweet potato dessert is seasoned to perfection with cinnamon, ginger, nutmeg, and cloves. Serve with a large dollop of light whipped topping dusted with nutmeg, and savor each heavenly bite.

Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
23 mins
total:
2 hrs 51 mins
Yield:
Serves 12 (serving size: 1 slice and 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add 9 tablespoons 1% low-fat milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 30 minutes.

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  • Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Chill until ready to fill.

  • Preheat oven to 400°.

  • While crust chills, pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; mash.

  • Combine mashed potato, 3/4 cup sugar, and next 6 ingredients (through eggs) in a large mixing bowl; beat with a mixer at medium speed until well blended. Slowly stir in evaporated milk. Pour filling into prepared crust. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 45 minutes or until center is set. Cool completely. Serve with whipped topping, and sprinkle with nutmeg, if desired.

Source

Gluten-Free Baking

Nutrition Facts

257 calories; fat 7.5g; saturated fat 3.4g; mono fat 2.1g; poly fat 0.9g; protein 4.8g; carbohydrates 43g; fiber 1.3g; cholesterol 47mg; iron 0.6mg; sodium 245mg; calcium 111mg.
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