Oral Allergy Syndrome Friendly Dairy Free Sweet Potato Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup dairy free butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 ½ lbs sweet potatoes (about 2 medium)
- ¾ cup packed light brown sugar
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 2 tbsp dairy free butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
For serving
- non-dairy whipped topping, for serving (optional)
Instructions
- 1
Pierce the sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Roast at 400°F (205°C) for 45–55 minutes, until a knife slides through the thickest part with no resistance. Set aside until cool enough to handle, then peel and mash the flesh until completely smooth — you need about 1 1/2 cups of mash.
- 2
While the sweet potatoes roast, make the crust. Whisk together the flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
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