A light and sweet sensation, especially for group gatherings and holiday celebrations!
Preheat oven to 350 F (175 C).
Peel sweet potatoes and chop into small pieces.
On a parchment lined baking pan, cook sweet potato in the oven for 35 mins. Once finished, let sweet potato cool for 10 minutes.
In a high powered blender, add all pie filling ingredients and blend on high until well combined.
Pour pie filling over chilled pie crust and spread around evenly.
Cover pie and crust with a sheet of aluminum foil. Poke many large holes / wide rips in the top of the foil so that there is adequate ventilation. This technique is called tenting.
Bake pie for 40 minutes covered, rotating the pan 180 degrees halfway through. Remove foil and bake for another 15 minutes. Pro Tip: For extra caution, place your pie pan on top of a larger baking pan to prevent the chance of accidentally breaking the crust when handling your pie pan.
Let pie cool for about 30 minutes then cover and let chill in the fridge for at least 4 hours before serving. Pro Tip: Place a paper towel under your aluminum covering to prevent condensation drips from dripping down onto the top of the pie.
When serving, top with whipped cream and sprinkles of cinnamon. Enjoy!
Stored sealed in the fridge, this pie will last for 5 days. You can also freeze the pie for 3 months.
Sweet Potatoes: Feel free to use any variety of sweet potato. Each type will produce a slightly different texture and color. Have fun with this!
Vanilla: If you do not have vanilla powder, you can substitute with 1 ½ tsp vanilla extract.
Cassava Flour: If you do not have cassava flour, you can substitute with 3 Tbsp tapioca starch or arrowroot starch.
Dessert - Baked Goods - Oil Free - Grain Free - Paleo - No Refined Sugar - Soul Food - Freezer Friendly - Holiday - Thanksgiving