Try This Grain- and Dairy-Free Sweet Potato Pie

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Mouth-watering pies are synonymous with the holidays, but they aren’t always the healthiest dessert. This grain-free and dairy-free version of sweet potato pie will satisfy your taste buds and make you feel less guilty about going back for seconds!

When you think of sweet potatoes as a holiday dessert, do you picture them layered with brown sugar and marshmallows? Fortunately there are healthier ways to serve this slightly sweet and nutrient-rich vegetable. After all, sweet potatoes are packed with calcium, potassium, and vitamins A and C. These nutrients boost immunity, benefit bone density, strengthen eyesight and more.

In addition to being a great side dish or even main dish option, these modest root vegetables are also wonderful stand-ins for another seasonal favorite – pumpkins. While pumpkin pie is not the least healthy dish at the holiday table, sometimes it’s nice to add a little flare to traditional flavors.

A Delicious, Health-Conscious Sweet Potato Pie

By eliminating the usual flour-based crust and swapping coconut milk for condensed milk, this version of sweet potato pie is perfect for those with dietary restrictions. 

MORE:  Delicious & Nutritious: A 7-Day Meal Plan to Start Your Week off Right

Sweet Potato Pie
Serves 12
Sweet potatoes pack a healthy punch of calcium, potassium, and vitamins A and C in this tasty pie recipe.
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Cook Time
1 hr
Cook Time
1 hr
319 calories
26 g
47 g
23 g
5 g
10 g
94 g
230 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
94g
Servings
12
Amount Per Serving
Calories 319
Calories from Fat 197
% Daily Value *
Total Fat 23g
35%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 47mg
16%
Sodium 230mg
10%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
7%
Sugars 8g
Protein 5g
Vitamin A
64%
Vitamin C
2%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Filling
  2. 2 cups sweet potato puree
  3. 3 eggs
  4. 2/3 cup full-fat coconut milk
  5. 2 tablespoons coconut oil
  6. ½ teaspoon cinnamon
  7. ½ teaspoon allspice
  8. ½ teaspoon ginger
  9. 2 pinches clove
  10. ½ teaspoon sea salt
  11. 2 teaspoons honey
  12. Crust
  13. ¾ cup hazelnuts
  14. 1 cup almond meal
  15. ¼ teaspoon sea salt
  16. 4 tablespoons coconut oil
  17. 2 tablespoons honey
Instructions
  1. Preheat oven to 350°. Place a baking sheet in the oven to heat up.
  2. Process hazelnuts in food processor until they resemble a course flour; add remaining crust ingredients and pulse until combined.
  3. Press crust mixture into a glass pie dish and bake for 12 minutes. Allow to cool completely.
  4. Increase oven temperature to 400°.
  5. With a mixer, combine sweet potato puree and eggs until smooth. Add remaining ingredients and mix until combined.
  6. Poor filling mixture into cooled crust and place on heated baking sheet in the oven.
  7. Bake at 400° for 10 minutes. Reduce oven temperature to 325° and bake 40-45 minutes, until set.
  8. Allow to cool slightly and enjoy!
Adapted from Savory Lotus
beta
calories
319
fat
23g
protein
5g
carbs
26g
more
Adapted from Savory Lotus
BestMedicine by Renown Health https://bestmedicinenews.org/

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