Gluten-free Sweet Potato Pie

This pie is my new obsession. I'd never made a sweet potato pie until a few weeks ago and now it's my favorite creation.

Yes, it is a pie but it's loaded with vitamins, fiber and low-fat so make your pie and eat it too.

Gluten-free Sweet Potato Pie

• gluten-free pie dough
• 2 medium or 1 large sweet potato (2 cups worth of potato)
• 1/2 c. cane sugar
• 1/2 c. sucanot
• 1 tsp cinnamon
• 1/4 tsp all spice
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 eggs + 1 egg white + 1 egg for crust
• 1/2 cup skim milk
• 1/2 cup almond milk
• 1 T cornstrach

Wash the sweet potatoes, dry, and wrap in foil. Place the potatoes in a 400 degree oven and bake until soft (test by piercing with a knife.) When potatoes are done, remove from the oven, unwrap and allow to cool. Reduce the oven temperature to 375 degrees.

While potatoes cool, roll out our your gluten free pie dough and place into a 8" pie plate. Finish the top edge so it looks pretty and then put it in the refrigerator while you make the filling.

Remove the flesh of the potatoes from the skin and measure out 2 cups of potato. Place potato in a food processor along with sugars, spices, and vanilla and process until smooth. Scrape down the sides of the food processor at some point to make sure it all gets combined. Now, add and eggs and process for 1 minute. Next, add the milk and almond milk and pulse until combined. Finally, add the cornstarch and process for just about 30 seconds. Pour the filling into the prepared crust. Whisk the remaining egg and brush over edges of the crust.

Place pie in the oven and bake for about an hour or until set but slightly jiggly in the center. You will likely have to loosely cover the pie with foil after the first 30 minutes to prevent the crust from burning.

Allow pie to cool before digging into it and eating.