For the last 10 years or so, this pie has been my special holiday treat. My husband really likes it too, and he eats sugar. We have purchased the ingredients so I'm all set to make it. I often bake the sweet potatoes the night before I bake the pie, and then wrap them in the foil they were baked on and refrigerate overnight. Then when I'm ready to bake, I take the skins off and heat up the sweet potatoes in the microwave so the butter will melt. Our dogs love the skins so it's a holiday treat for them, too.

Sweet Potato Pie, recipe from Sheila Burks

Whole grain press-in crust
¼ ccup brown rice flour
¼ cup oat flour
¼ cup barley flour (or buckwheat if gluten-free)
¼ cup almond meal (buy, or make your own in nutra-bullet or other high-power blender)
¼ cup cold vegetable oil
3 T ice water

Combine flours and almond meal in medium bowl and mix well. Add cold oil slowly, using a fork or pastry blender until the mixture has the texture of coarse crumbs. Gradually add ice water and mix until dough holds together.
Spray a 9 ½” pie plate with cooking spray and press dough evenly into pie pan with your fingers. Bake for 10 minutes at 350.

Sweet Potato Pie

3 lb sweet potatoes
8 T butter
2 large eggs, beaten
12 oz evaporated milk
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract or flavoring
1 c pecans, toasted and chopped fine
1 whole grain pie crust

Preheat oven to 400. Scrub the sweet potatoes and pierce the skin with a fork or tip of a knife in several places. Line a baking sheet with foil and place the potatoes on it. Roast them for 1 – 1 ½ hours until they are very soft and oozing syrupy juices. Remove from oven and cool. (I usually bake them the night before and then warm in the microwave when I am ready to make the pie.)

When potatoes are cool enough to handle, remove the skins and any portions that have overbrowned. Put in a large mixing bowl (heat in the microwave if potatoes have been in the fridge) with the butter and beat with a mixer at low speed. Discard any stringy pulp that accumulates on the beater blades. Add the beaten eggs and evaporated milk and mix well. Add pumpkin pie spice and vanilla and mix well.

Press chopped pecans into pie crust and pour filling into pie. Bake at 350 for 60-70 minutes, or until custard is set. Serve warm or cold. It’s especially delicious with whipped cream. We just add a bit of vanilla to the whipped cream.

Allison