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Sugar-Free Sweet Potato Pie (Lectin-Free, Gluten-Free)

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Description

A sweet potato pie is grounding, warming, comforting, and so perfect for the colder season. This easy sugar-free sweet potato pie is also nourishing and healthy, has no gluten, dairy or lectins, and is made with wholesome ingredients. 

Ingredients

FOR THE CRUST

  • 1 cup cassava flour
  • 2 tablespoons arrowroot or tapioca flour
  • 1/2 cup coconut flour
  • 1 tablespoon monk fruit sweetener (or your favorite plant paradox-approved sweetener)
  • 1/8 teaspoon salt
  • 2 pastured eggs
  • 1 teaspoon vanilla
  • 2/3 cup coconut oil, melted but not hot 
  • 6 tablespoons cold water

FOR THE EGG WASH

  • 1 egg yolk
  • 1 tablespoon plant milk

FOR THE FILLING

  • 550 grams cooked sweet potato (about 4 medium to large potatoes)
  • 4 tablespoons cold vanilla Nut Pods creamer OR coconut cream
  • 2 big OR 3 small pastured eggs 
  • 2 tablespoons pecan butter OR hazelnut butter
  • 1 tablespoon sweetener of your choice (monk fruit, erythritol or allulose work)
  • 1 teaspoon vanilla (or seeds scraped from a 2-inch vanilla pod)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon ground ginger
  • Optional: pumpkin pie spice mix (use this to spice up the cake, and you can skip the individual spices)

Instructions

MAKE THE DOUGH

  1. Preheat oven to 350F. Prepare a pie dish by greasing it with coconut oil.
  2. Combine the flour, sweetener, and salt in a food processor.
  3. Add the eggs, vanilla, and coconut oil and process on high until everything gets mixed together and forms a dough. Add the cold water, one tablespoon at a time, and pulse. Continue until you add about 6 tablespoons or until the dough looks moister and easier to handle. 
  4. Take the dough out in a bowl and start kneading it. Shape the dough into a ball and leave it for 5 minutes to rest (don’t refrigerate this dough, as it becomes very hard).
  5. Prepare a working surface with two parchment papers and a rolling pin. Flatten the ball out on the bottom parchment paper, spreading it into a round. Add the parchment sheet on top and start rolling with a pin until you get a sheet about 1/4 inch thick. The dough will crack a little bit on the edges, but it’s easy to stick back together. Peel the top parchment paper off and carefully flip the dough on the top of the pie dish. Some of the edges will fall off at this point, but don’t worry; they are very easy to stitch back together. Stitch the dough wherever it is broken by pressing with your finger and leveling it as much as possible, removing the excess edges. Pinch the edges with your fingers to create that nice crust edge. Rest in the fridge while you are making the filling. 

MAKE THE EGG WASH

  1. Mix the egg yolk and water

MAKE THE FILLING AND BAKE

  1. To make the filling, add all the ingredients to a food processor and combine until creamy.
  2. Brush the edges of the crust with the egg wash.
  3. Fill the pie dish with the sweet potato filling,  and bake for about 50 minutes. The edges should be golden brown, and the top settled and golden. Allow it to come to room temperature before serving. 
  4. Serve as it is or with a dollop of whipped coconut cream.
  5. If you feel like going the extra step, especially since a sweet potato pie doesn’t look spectacular, decorate with dry marigold petals and cornflowers.

Notes

NOTE on handling the crust: This crust can be a little crumbly, but don’t worry; it’s easy to stitch back together. While you can press it with your fingers into a crust straight in the pie dish, I prefer to roll it out with a pin in between parchment paper sheets, flip it onto the pie dish, and even if it breaks, use those parts to patch the pie crust. 

NOTE on cooking potatoes: I usually bake whole sweet potatoes. When you peel and boil them, they might get too watery. Steaming is another good option. I also prefer to do this step one day in advance so the next-day process is easy. While you can use canned sweet potatoes, from my experience, they are too watery. Plus, the more we can avoid canned stuff, the better. 

NOTE on spices: For a low-histamine version, use allspice and ginger to replace all the warming spices that are actually considered high-histamine: cinnamon, nutmeg, and cloves. 

NOTE on serving: I prefer it when it is cold from the refrigerator, so this is a perfect dessert to prepare one day in advance. 

Find it online: https://creativeinmykitchen.com/lectin-free-sweet-potato-pie-sugar-free-gluten-free/