WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, June 20, 2014

Purple Sweet Potato Pie( dairy-free, corn-free, soy-free, gluten-free, nut-free)




Whenever I see the purple hawaiian yams(also known as Okinawan or purple yam) I cannot resist buying them. I find their flavor to be more mild and sweeter. Which makes them ideal for desserts!

Abby is a HUGE fan of crustless sweet potato pie. Pretty much a crustless pumpkin pie just with sweet potato. Of course we could not resist making a "purple" version, what could possibly be prettier?




3/4 cup granulated sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cup cooked and mashed purple sweet potato
1 cup plain homemade coconut yogurt

Coconut Whipped cream, (optional)


Directions

Preheat the oven to 350 ( Glass pans needed a lower temp(325) and longer bake.)
Lightly grease bottom of baking pan or glass baking dish.

Place all the ingredients in your blender. I find this works best when you are making your own sweet potato's(vs canned)it will blend it very smooth for a lovely texture.

Pour into your greased pie pan. Bake for aprox 50-60 minutes, or until knife in the center comes out clean.

Cool and then chill. Serve ice cold with a little whipped coconut cream.

Topping: I just used some plain icing in a piping bag to create a lattice.


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