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Sweet Potato Pie by Megan Hart, MS, RD and Kim Lutz

This pie has a soft texture. If you prefer a firmer pie, refrigerate before serving.

INGREDIENTS

  • 1 Pie Crust
  • 2 cups sweet potato puree
  • ½ cup pure maple syrup
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 teaspoon gluten-free vanilla
  • 2 tablespoons flaxseed meal
  • 4 tablespoons water

  1. Preheat oven to 425ºF.

  2. Prebake pie crust for 5 minutes.

  3. In a medium bowl, combine sweet potato puree, syrup, nutmeg, ginger, and vanilla.

  4. In a small bowl, combine flaxseed and water. Let sit 3–4 minutes.

  5. Mix flaxseed mixture into sweet potato mixture.

  6. Pour filling into pie crust.

  7. Bake for 15 minutes.

  8. Reduce heat to 350ºF, and bake for another 40–45 minutes.

  9. Cool completely before serving.

SERVES 9

Calories: 236 | Fat: 15 g | Protein: 3 g | Fiber: 2 g

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