Honey Sweet Potato Pie
The differences between pumpkin pie and sweet potato pie are subtle, and, although Mom has no preference, I definitely prefer sweet potato pie. As I defined it for her, sweet potatoes are sweeter with a smoother texture while pumpkin has a courser flavor. Put another way, pumpkin is clearly a vegetable and sweet potato is a delectable dessert.
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
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
Honey Sweet Potato Pie
2019-09-22 16:17:10
Serves 6
Prep Time
30 min
Cook Time
1 hr
Ingredients
- 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
Instructions
- 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.
Kitchen Tools
- 9” pie pan
- Stand or handheld mixer
- Measuring cups and spoons
Celiac Creations https://www.celiaccreations.com/
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