The first time I made this pie my husband loved it. I wanted to find a way to make it gluten-free and sugar-free, so I made a few changes to the original recipe my grandma used to make and it worked out great. I’m going to take this idea and work on a pumpkin recipe next for Thanksgiving.
1 pie crust recipe (makes two pie crusts so I refrigerate half the dough for another pie or you can cut the recipe in half)
2 cups mashed cooked sweet potatoes
4 TBSP pasteurized butter
3/4 cup Swerve granulated sweetener (divided)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp pure vanilla extract (divided)
1/2 tsp salt
1 TBSP Tapioca flour
2 pasteurized eggs
2 cups organic heavy cream or coconut cream (divided)
Boil the sweet potatoes with the skin on until tender (or if you have some leftover baked sweet potatoes those work too). After they cool, peel them and mash them. Measure out 2 cups and add to a large bowl. Add melted butter, 1/2 cup Swerve, seasonings, 1 tsp vanilla, salt, and tapioca flour, and mix well.
Add eggs and beat with a mixer until well blended. Gradually add 1 cup cream and mix. Pour into pie crust and bake according to pie crust recipe until a knife in the center comes out clean. Cool and serve with whipped heavy cream or coconut cream (you can sweeten with Swerve and 1 tsp vanilla if you’d like it a little sweeter).