From the Kitchen of Dr. Amy Rothenberg
I am not sure how I got to be 61 years old having never baked a pie! But recently one of my neighbors organized The First Annual Middle Street Pie Contest. It was a glorious, if chilly, Sunday afternoon and though my entry did not win, I am proud of my effort! This gluten free, no refined sugar sweet potato pie was delicious and hit high marks for appearance, flavor, and satisfaction. My only complaint was that it took most of two hours to make, so will not likely be something I do too often! That said, the filling makes a great cooked pudding, just pour into ramekins and bake, and you can skip the whole crust affair! And it’s quick– either way.
Here is the pie crust recipe I worked with. I used half for the refrigerated dough for the pie, and the rest I rolled out and made maple leaf butter cookies essentially, which were crisp, sweet and well, buttery and a big hit with the kids.
I mix up the filling:
- 2 1/2 cups or so of mashed sweet potatoes
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 eggs
- 2/3 cup almond or soy milk
- 1/4 cup melted coconut oil
- 2 tbsp gluten free flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Bake at 350 for 45 minutes
Try out the recipe on your Thanksgiving guests and see what they think!