Looking for a gluten-free sweet potato pie this Thanksgiving?
Try this delicious version, which features beautiful purple Japanese sweet potatoes.
Hostbaker and fitness instructorSashah Handalmakes her dish with some key swaps and upgrades.
The richness in color adds this really deep flavor.
So imagine sweet potato times one thousand.
She uses coconut oil and honey as the fat and sweetener that help bind the dry ingredients together.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
In the filling, she uses the aforementioned sweet potatoes, coconut cream, dates, and maple syrup.
(Oh, were getting almost all of our favoritesugar substitutesin here.)
Heres how to make it.
Process all crust ingredients for 1-2 mins, or until everything is combined with small crunchy bits remaining.
Press evenly into a pre-greased 9-inch tart pan with removable bottom.
Set aside while making the filling (can be made ahead of time and stored in the fridge).
Preheat oven to 350 degrees Fahrenheit.
Make the filling: Boil sweet potatoes until they are soft enough to pierce with a fork.
you’re able to cut them into quarters to reduce boiling time.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Once they are cool enough to handle, manually discard skins
5.
Place soaked dates and cooled sweet potatoes with coconut cream in a food processor.
Process for about 2-4 mins, or until all potatoes have been pureed
6.
Add vanilla, cinnamon, and arrowroot starch to the sweet potato mixture.
Pulse for 30 seconds, until combined.
Pour filling into crust and use a spatula to spread evenly.
Bake for 40 minutes, rotating tart halfway through to ensure an even bake.
Remove pie from oven, and garnish with nuts or shredded coconut and bake another 5 minutes.
Cool for a minimum of 30 minutes to allow the filling to set.
Enjoy immediately, or store in the fridge for up to a week.
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