Tuesday, January 5, 2016
Although usually by now I have moved on from the sweet potato pie I still had quite a few sweet potatoes laying around needing to be used. I figured another pie would be appreciated.
The streusel topping was great! Offered a nice crunch contrast to the smooth sweet potato. Ginger has endless benefits for our health and digestion so I am always thrilled to get another serving in one way or another.
Abby is only tolerating ginger and clove right now for "spice." Feel free to use other spices like a homemade mix of pumpkin pie spice or whichever spices you prefer or tolerate.
1 prepared unbaked and chilled gluten free pie crust
1 3/4 cup pureed organic sweet potato
1-1/2 cups full fat coconut milk
1/2 cup C&H organic cane sugar
1/4 cup packed brown sugar(homemade)
1/2 teaspoon salt(safe for you, we use pink himalayan)
1 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup gluten free all-purpose flour(homemade)
1/2 cup packed brown sugar(homemade)
1/2 cup coconut oil(Tropical Traditions)
1/4 cup finely chopped candied ginger(homemade or just use powdered ginger about 1-2 teaspoons)
1/4 teaspoon salt(safe for you)
preheat oven to 350
1) In blender combine sweet potato, coconut milk,sugar,brown sugar, salt, eggs,and ginger and cloves.
2) pour into chilled crust and bake for 40 minutes.
3) while pie bakes mix streusel. combine flour,brown sugar and salt. Cut in coconut oil. Lastly mix in finely chopped(like coarse salt)ginger.
4) Gently sprinkle streusel onto pie and bake for 20-25 more minutes.
5) cool and chill.
Posted by Diane at 5:08 AM