Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Sweet Potato Pie

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Mock Southern Sweet Potato Pie' — National Heart, Lung, and Blood Institute (NHLBI), 'Heart Healthy Home Cooking: African American Style' (public domain, federal), via the SNAP-Ed Connection 'Children's Favorites' cookbook; filed under the plain dish name. Converted to gluten-free: the crust's wheat flour (1 1/4 cups, 156 g) replaced with 150 g (1 1/4 cups) gluten-free 1:1 baking blend containing xanthan gum, with an egg binder, 1 teaspoon vinegar, and a 1-hour chill added because pie crust does not straight-swap; the filling is unchanged.

A spiced sweet potato filling with brown sugar, nutmeg, and vanilla goes into a gluten-free crust made with an egg binder and a short chill, for the NHLBI's lighter take on the Southern classic.

Category: BakingServes: 16Time: 165 minComplexity: 4/5

Why this complexity: pie crust does not straight-swap: egg binder, vinegar, and a 1-hour chill added; technique-sensitive crust rolling.

Ingredients

  • 150 g (1 1/4 cups) gluten-free 1:1 baking blend containing xanthan gum
  • 1/4 teaspoon sugar
  • 1 egg, beaten
  • 1 teaspoon vinegar
  • 1/3 cup skim milk
  • 2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 large eggs, beaten
  • 1/4 cup canned nonfat evaporated milk
  • 1 teaspoon vanilla extract
  • 3 cups cooked sweet potatoes, peeled and mashed

Method

  1. Make the crust: combine the gluten-free blend and the 1/4 teaspoon sugar in a bowl. Add the beaten egg, vinegar, skim milk, and oil and stir with a fork until well mixed, then form the pastry into a smooth ball with your hands.
  2. Chill the dough for 1 hour so it rolls without cracking.
  3. Preheat the oven to 350°F.
  4. Roll the ball between two 12-inch squares of waxed paper, using short, brisk strokes, until the pastry reaches the edges of the paper. Peel off the top paper and invert the crust into a 9-inch pie plate.
  5. Make the filling: combine the sugars, salt, nutmeg, and beaten eggs. Add the evaporated milk and vanilla and stir. Add the sweet potatoes and mix well.
  6. Pour the filling into the pie shell.
  7. Cook for 60 minutes, or until the crust is golden brown and the filling is set.
  8. Cool, then cut into 16 slices.

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