Sweet Potato Pie with Apple & Oat Crust Gluten Free & Sugar Free
 
 
Ingredients
For the crust:
  • 2 medium-sized honey crisp apples
  • A bit less than ¼ cup coconut oil
  • 1 Cup of gluten free rolled oats (or regular rolled oats)
  • 1 Cup of brown rice puffs (plain rice puffs, no sugar or syrup)
  • ¼ Cup pepitas
  • ¼ Cup sunflower seeds
  • ½ Cup shredded unsweetened coconut
  • 1 Teaspoon cinnamon
  • ½ Teaspoon salt
For the filling:
  • 3 medium-sized sweet potatoes
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla
  • Leftover apple coconut mixture from crust recipe
  • Optional: Nutmeg, allspice, and/or cardamom
Nut crust:
  • ¾ Cup walnuts roughly chopped
  • 1 Tablespoon coconut oil
  • optional: 1 Teaspoon coconut sugar
Instructions
  1. Preheat oven to 350F.
  2. Once preheated, place your three potatoes directly on the rack to cook. Place a piece of tinfoil on the shelf under the potatoes (don't allow the tinfoil to touch the potato). Cook for 1½ - 2 hours, until thoroughly soft. This slow cook method makes for a sweeter potato.
  3. Peel, core, and chop your apple in to medium-sized chunks.
  4. Place apple pieces in a small pot with about ¼-1/2" of water. Place over medium heat and cover. Cook for five minutes or so before checking the apples for softness. Continue checking until apples are soft enough to mash with the back of a fork. Continue cooking until you are able to mash the apples enough to make them into an applesauce. Add more water sparingly if it boils away.
  5. While the apples cook, mix together all of the dry ingredients of the crust.
  6. Melt the coconut oil in a small pan.
  7. To a blender add the applesauce and melted coconut oil and blend into a smooth and consistent mixture.
  8. Add ¾ of the apple/coconut mix to the dry pie crust ingredients and mix until completely incorporated.
  9. Place crust mixture in a 9" pie plan and using your hands mold it into the form of the pan. Do not leave any gaps or spaces.
  10. Place in oven alongside your cooking potatoes. Bake for 10 minutes then rotate a half turn. Bake for another 10 minutes and rotate again. Continue baking and rotating in 5 minute increments until the crust is golden brown.
  11. Remove from oven and allow to cool completely.
Filling:
  1. Remove the skin from your cooked potatoes and place innards in a large mixing bowl.
  2. Add remaining filling ingredients and mix with an electric mixer until smooth.
  3. Scoop filling into your chilled pie shell and place in oven (350F) for 10-15 minutes.
Nut Crust:
  1. In a small skillet heat your coconut oil and coconut sugar, if using, until melted. Add your chopped nuts mixing to thoroughly coat nuts. Cook until nuts are strongly fragrant and browning. Be careful not to burn them. Set aside and allow to cool completely. This will leave them nice and crunchy! Sprinkle cooled nuts over pie.
Recipe by at https://www.thescratchartist.com/sugar-free-gluten-free-sweet-potato-pie/