8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
2-pounds large to medium-sized sweet potatoes
Large eggs (Room temp)
Stevia or Splenda 0 calorie sweetner
Salt
Almond flour
Unsweetned Almond milk or heavy whipping cream (Room temp)
Salted or unsalted butter
Vanilla extract
Butter extract
Cinnamon
Nutmeg
Allspice
Tools you’ll need
Rolling pin
Food processor
Parchment paper
Preparation of ingredients
Pie crust
Step 1-Add 3 cups Almond flour, 8 or 12 tablespoons Splenda or Stevia 0 calorie sweetener, 3 tablespoons salted or unsalted butter (Cold), 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoon butter extract and 1/8 teaspoon salt into a food processor. Pulse for 30 seconds to 1 minute or until butter is cut into the almond flour. Add mixture into a medium-sized bowl.
Step 2- Add 6 tablespoons unsweetened almond milk (Cold) and stir with sturdy spoon until dough starts to form. From there form into a ball of dough with your hands. Dough will be oily, that is normal. Place into fridge for 10 to 20 minutes.
Step 3- Add a sheet of parchment paper (15 by 15 inches) on top of the table. Add dough on top of table and press dough down and spread around with the palm of your hands until the dough reaches 11 inches in diameter. Take rolling pin and carefully dough the dough out an extra 1 to 2 minutes.
Step 4- Place a cake serving pad or large chopping board underneath the parchment paper. Place the pie pan (Top first) on top of the pie crust. Place hand underneath the cake serving pad and place hand on the bottom of the pie pan and quickly flip the pie crust onto the pie pan. Note, the pie crust will start to fall apart from the edges and crack, this is normal. Picture demonstration below.
Pie crust reconstruction
Step 5- Carefully add pie crust into the pie pan. Seal any cracks by simply pressing on the dough and binging the two pieces of dough together. Take any remaining dough that has fallen from the edges of the pie crust and add it in small amounts around the edge of the pie pan. Note- The dough should be very easy to put together.
Step 6- Add a sheet of parchment paper inside the pie pan and rub the paper onto the dough. From there peel the parchment paper off. This will make the dough smooth while in the pie pan
Step 7- Carefully crimp the pie crust by taking your index and middle finger of one hand and push in and take the opposite index finger and push out. Picture demonstration is below. Once the crimping of the crust is completed, place pie crust into freezer for 15 to 20 minutes.
Prebaking the pie crust
Preheat oven to 375 degrees.
Step 8- Place into a preheated 375-degree oven for 12 to 15 minutes. Once done, remove crust from oven and let cool until sweet potato filling is ready.
Sweet potatoes
Preheat fire to medium heat.
Note- Once done with steps 9-12, you should have 1 pound 11 ounces in weight, 2 2/3 cups mashed sweet potatoes.
Step 9- Add 2 1/2 quarts water into a medium sized pot and let come to a boil. Add sweet potatoes and let simmer for 1 hour and 20 minutes.
Step 10- If the potatoes are soft and you can insert a fork into the sweet potatoes easily, they are done. Remove the sweet potatoes from the simmer water and add into a medium-sized bowl. Let cool until warm.
Step 11- Carefully peel sweet potatoes with a butter knife and mash sweet potatoes with a potato masher. Sweet potatoes should be very easy to mash and peel.
Step 12- Mix Sweet potatoes with a hand mixer on high speed for 15 seconds and remove the mixer from the sweet potatoes while it is still mixing. Turn mixer off and rinse the blades of the mixer off with water. Scrape down sides of your mixing bowl and repeat this step 6 times or until no sweet potato strings are on the blades of the mixer.
Making the Sugar free sweet potato pie filling
Note- Use a whisk or a hand mixer to incorporate ingredients
Step 13- Add 2 large eggs (Room temp), and 4 tablespoons melted salted or unsalted butter into medium-sized bowl with mashed sweet potatoes. Stir with a whisk until well combined. Scrape down sides of mixing bowl with a spatula.
Note- If you want less spice add 1/8 teaspoon or nutmeg or all spice. If you like the spices in your pie, add 1/4 teaspoon nutmeg and 1/4 teaspoon all spice.
Step 14- Add 1 1/2 cups Stevia or Splenda 0 calorie sweetener, 3/4 cup sweetened Almond milk or heavy whipping cream (Room temp), 2 or 3 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/8 or 1/4 teaspoon nutmeg, 1/8 or 1/4 teaspoon all spice and 1/8 teaspoon salt. Stir all ingredients together with a whisk until combined. Scrape down the sides of your mixing bowl.
Baking the Sweet potato pie
Preheat oven to 350 degrees.
Step 15- Add prepared sweet potato pie batter into pre-baked pie shell. Spread batter around your pie pan and shake pie pan slightly to make batter more even.
Step 16- Place into a preheated 350-degree oven for 45 minutes. Once the baking time is up, remove pie from oven. If you tap close to the edge of the pie and it’s slightly firm and if you tap the center of the pie and it’s soft, the pie is done. Let the pie cool completely before serving. For best results, serve the next day as this will allow the flavors to settle and increase overnight.
YouTube instructional video
