A sweet potato pie recipe is an excellent alternative for those who tire of pumpkin pies over the holidays. Sweet potatoes are not only healthy, they make terrific desserts.
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A sweet potato pie beats a pumpkin pie any day! My grandmother used to make me sweet potato pie tartlets every time I got A’s on my report card. It was a strong incentive!
Because we no longer live near Whole Foods (much harder on me than I thought it would be) and their wonderful frozen GF pie crusts, I’ve tweaked the recipe to use GF Bisquick so that it will make it’s own little pie crust. It’s not really the same as a pie crust….but it’s better than nothing. And, this recipe works especially well for Thanksgiving dessert, because I’d really rather not fool around with making GF pie crusts right before Thanksgiving.
If you do have pie crust on hand, just leave out the Bisquick and pour the pie filling into a pre-baked pie crust. Oh and really do try this without adding any spices to the recipe. I promise, it’s delicious just as it is =)
2 c. cooked sweet potato
½ c. Gluten Free Bisquick® mix
1 c. sugar
1 c. milk (non-dairy is fine)
1 teaspoon vanilla
1 large egg
Preheat oven to 350 degrees. Use a mixer or food processor to “mash” the sweet potatoes until a smooth consistency is obtained. Mix the remaining ingredients into the sweet potato and pour the pie filling into a greased 9” pie plate. Bake for 30 – 40 minutes, until knife inserted in center comes out clean. Cool the pie on the counter for 30 minutes, and then cover and refrigerate for at least 3 hours before serving.