Description
Experience the delightful fusion of flavors in this gluten-free purple sweet potato pie with a spicy gingerbread crust. Its velvety filling, enriched by warm spices, captures the essence of family gatherings and festive celebrations. Easy to prepare, this stunning dessert will impress your guests and elevate any occasion with its vibrant color and unique taste.
Ingredients
Scale
- 2 medium purple sweet potatoes
- 1 cup gluten-free gingerbread cookies, crushed
- 5 tbsp unsalted butter, melted
- 1/2 cup granulated sugar (or brown sugar)
- 1/2 cup full-fat coconut milk
- 2 large eggs
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed gingerbread cookies with melted butter until crumbly. Press into a pie dish.
- Bake the crust for 10-12 minutes until golden. Cool completely.
- Peel and cube sweet potatoes; steam until tender (15-20 minutes). Mash until smooth.
- Combine mashed sweet potatoes, coconut milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a bowl; whisk until smooth.
- Pour filling into the cooled crust; bake for 40-45 minutes until set.
- Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 70mg