Gluten free, reduced sugar, maple sweetened, whole ingredients.
INGREDIENTS
- 1-2 c almond meal or almond flour (I prefer meal for a sturdier crust)
- Pinch of ground ginger
- 1/2 c avocado oil, or enough to moisten the almond meal
- 2 eggs, beaten
- 1/2 c butter, softened
- 1/2 c maple syrup, room temperature
- 3 c pureed organic sweet potato
- 1 can unsweetened evaporated milk (organic at Trader Joe's)
- 1T vanilla extract
- 1/4 t salt
- Freshly grated nutmeg
DIRECTIONS
Preheat oven to 375.
Bake 3-4 large, scrubbed sweet potatoes for an hour until very soft. Peel off skin and puree until smooth. Measure out 3 cups of sweet potato puree and set aside. (use the rest in a soup or sauce or baby food or whatever)
Lightly butter a large pie pan.
Use a spoon to combine as much almond meal and oil as you wish, depending on desired thickness of crust. Mix in a pinch of ground ginger. Press into pie pan evenly and bake for 5-15 minutes; do not over-bake. Set aside.
Beat eggs. Beat in butter and maple syrup.
Beat in milk, vanilla, and salt. Finally, beat in sweet potato puree.
Gently pour over crust. Generously grate nutmeg over the pie.
Bake at 375 for 50-65 minutes, until there is just a slight wobble. Allow to cool completely before slicing.
