Irresistible GlutenFree Purple Sweet Potato Pie w Ginger Crust
Author:meryem
Total Time:90 minutes
Yield:8 servings 1x
Description
Savor a delicious GlutenFree Sweet Potato Pie featuring a unique Gingerbread Crust Perfect for holidays this dessert is a musttry for all
Ingredients
Scale
2 cups of crushed gluten-free gingerbread cookies
½ cup of melted butter (or coconut oil)
2 cups of mashed purple sweet potato
1 can (13.5 oz) of coconut milk
½ cup of maple syrup
1 teaspoon of ground ginger
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
2 large eggs
¼ teaspoon of salt
Instructions
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed gluten-free gingerbread cookies with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes.
While the crust is baking, peel and chop the purple sweet potatoes into chunks. Steam or boil them until they're fork-tender, about 15-20 minutes. Drain and let them cool slightly before mashing.
In a large bowl, combine the mashed purple sweet potato, coconut milk, maple syrup, eggs, ground ginger, cinnamon, and salt. Mix until smooth and creamy.
Remove the crust from the oven and pour the sweet potato filling into the crust. Smooth the top with a spatula. Bake for an additional 40-50 minutes until the filling is set.
Notes
A stunning gluten-free purple sweet potato pie with gingerbread crust that marries healthy ingredients with a delightful dessert experience.
