Gluten-Free Sweet Potato Pie - Easy Recipe
|Gluten-free sweet potato pie- and vegan, too.|
Easy as Pie (Sweet Potato Pie!)
The afternoon sun is spinning the seaside air that particular autumn gold, burnished and warm and chilly all at once. Delicious. And gone too soon. The sun will officially set tonight at 4:50. I feel as if I am running out of time. There is so much I want to do- and never get done. I surrender my expectations day after day. The pile of choices snipped free by my dwindling energy is gathering a bulk and momentum akin to the dirty laundry (I’m still waiting for the post-menopausal zest promised by Margaret Mead).
I am not sure yet where I am headed. Or what will snag my interest. I am not sure what I will paint. Or write about. Maybe I should write a script. Or a book. About a woman. Someone I used to know (or thought I did). I look back into the past and wonder, did I invent her- cobbling disparate pieces of memory and duty and dreams? She is like a stranger to me now. Like a character in a movie I once saw. You know, that actress?
There is a lot that no longer fits.
There are skins that itch to be shed. Old habits that are losing their velvet grip. Patterns and assumptions that chafe and seem downright absurd. Even comical now.
And then, there is suddenly so much space, so much sea and sky.
|A slice of sweet potato pie and a fresh, hot cup of coffee. Bliss.|
Easy, Gluten-Free Sweet Potato Pie Recipe
I made this melt-in-your-mouth pie in my new green apple Kitchen Aid Stand Mixer, using the whisk attachment. It whipped up the pudding-like filling in no time flat. I let it beat for maybe 4 minutes. Have I mentioned my favorite aspect of this retro-glorious beast? Beating ingredients with two hands free. How have I baked gluten-free without one? I love it.
Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.
Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Yield: 8 servings
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If you don't have sweet potato, try canned pumpkin or squash in this recipe. Both work extremely well.
Crave whipped cream? Look for a gluten-free non-dairy coconut milk, soy or rice based whip in the dairy section.