Submitted by: Helen Bagge
Prep Time: 15 Minutes
Cook Time: 1 Hour
Servings: 4
A thick sweet potato custard! (You won't miss the crust a bit.)
2 egg
2 c. sweet potato
3/4 c. coconut sugar
2 tsp. pumpkin pie spice
1 c. canned coconut milk
1/4 c. gluten-free flour
cinnamon to taste
Preheat oven to 425ºF. Grease pie plate and set aside.
In large bowl, beat eggs slightly. Add cooked and mashed sweet potato, coconut sugar, pumpkin pie spice (to taste), coconut milk, and flour (any gluten-free flour will work). Use a hand mixer to mix well. Pour/spoon filling into greased pie plate. Sprinkle with cinnamon, if desired. Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake until knife or toothpick inserted in center comes out clean, about 45 minutes longer.
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