Sweet Potato Pies are great during the holiday season, small little deserts to serve your
family and guest after a big meal...and how great a gluten free desert you can enjoy.
My goal is to convert ever recipe I can to a gluten free. So you never feel you have to miss out.
Enjoy the holiday season..
from Gluten Free That's Me !!!!
Sweet Potato Pie
2 cups cooked sweet potatoes cooled and mashed
5 oz evaporate milk
½ cup sugar
1 tablespoon molasses
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
Place all ingredients in a bowl, and mix with electric beater.
3 oz cream cheese
½ stick of cold butter
1 ½ cups almond flour
¾ cup Tapioca flour
¼ cup sugar
Place all ingredients in a food processor and pulse, don’t over mix.
Form a log out of the dough, wrap dough in plastic and chill for 20 minutes.
Make small ball of dough place in cup cake pan, that has been sprayed with pam.
Use tart press, to create a well in the dough ball.
Chill for 20 minutes, fill with pie filling and bake.
Bale @ 400 for about 10 minutes in the middle of the oven,
reduce heat to 300 cook for 30 -35 minutes. Reduce heat sooner if they are getting to dark.
* the cupcake pan I use is that has 24 2inch cup cakes.
this recipe make about 14 little pies
when the little pies come out of the oven gently go around each pie with a butter knife
to make sure they will come out of the pan.