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A pristine gluten free pie shell ready for the oven.

Happy Pi Day to all! That’s Pi without the “e”, but who needs an excuse for baking and enjoying a delicious sweet potato pie? I did not hear any complaints when I took this one out of the oven, so I guess everyone is feeling pretty good about a (maybe not so very) sweet treat.

This impromptu pie was a result of some leftover sweet potatoes in conjunction with a lonely, half forgotten gf pie shell. Things like this happen everyday in every kitchen: you find yourself staring at your fridge and asking yourself what you can do with a pickle, some horseradish and buttermilk.

Something that works (almost) every time is… pie! It worked for me this time because I was fresh out of pickles and did not have to deal with them. Sweet potatoes are, on the other hand, wonderful multitaskers: they can be used in savory or sweet dishes and they are always scrumptious.

For those of you who are rolling your eyes in disapproval at the ready-made pie shell, I would say that cooking is a creative, worthwhile endeavor no matter what you are using. Sometimes, shortcuts are necessary and even recommendable as long as you are not compromising quality. I enjoy my time in the kitchen as much as the next Iron Chef, but the reality is that, at times, I have to cut it short. If you feel inclined to make your pate brisee from scratch, by all means do. I’ll be posting some fabulous recipes for gluten free dough very soon.

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Achieve the right texture by using an electric blender.

This pie is light, nutritious and just about perfect with hot tea or coffee. Have a wonderful Pi Day and keep cooking!

Maple Sweet Potato Pie

3 cups of cooked, mashed sweet potatoes (1 1/2 cans also work in a pinch)
1 gf pie shell
1/2 cup dark, grade B maple syrup
2 eggs
1/4 cup coconut milk
1 tsp five spice powder
1/2 tsp cinnamon
1/2 tsp ground anise seeds

 

sweet potato pie ingredients

Anise seeds, cinnamon and five spice blend give this pie additional sweetness.

Preheat your oven to 350°F. Bake the empty shell for 5-10 minutes until the surface starts to bubble. Take out of the oven and reserve for later use.

Put the mashed sweet potatoes in a large bowl along with the maple syrup and coconut milk. Blend until very creamy. Make sure there are no lumps left in the mix. In a separate bowl, beat the eggs until fluffy and add the spices. Beat again for a few seconds and incorporate the eggs to the sweet potato mix. Blend until the texture is velvety and smooth.

Pour the mix into the pie shell and return to the oven. Bake for 30-40 minutes depending on your oven. Cool thoroughly before serving.

 

 

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The humble, yet delicious, sweet potato pie.