Honey Sweet Potato Pie
In place of the usual brown sugar, we have used honey. The addition of Maguey Sweet Sap takes the place of molasses, which cannot be guaranteed gluten free unless specified on the bottle. Even if you’ve never had sweet potato pie, give this recipe a try. Kris
- Prepared, single unbaked 9” pie crust
- ~
- 1 15-oz. can sweet potatoes or 1 1/2 cups of fresh, cooked and pureed
- 3 eggs
- 1/2 cup buttery spread, melted
- 3/4 cup honey (or 2 tablespoons less if you prefer less sweet)
- 1 tablespoon Maguey Sweet Sap
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1. Preheat oven to 375 degrees F.
- 2. In a mixing bowl combine sweet potato, eggs, buttery spread, honey, Maguey Sweet Sap, cinnamon, nutmeg, allspice and vanilla extract. Beat for at least 1 minute.
- 3. Pour into pie crust and bake up to 60 minutes, or until a knife inserted into the center comes out clean.
- 4. Remove from oven and cool before serving.
- 9” pie pan
- Stand or handheld mixer
- Measuring cups and spoons
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