Sweet Potato Pie
Hands On Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus chilling
Net Carbs- 9.3g
Calories- 270 kcal
2 cups of almond flour
¼ cup of Sukrin:1
3 oz of butter or coconut oil
16 ounces raw sweet potatoes, whole and unpeeled
¼ cup unsalted butter, melted
1/2 cup Sukrin Gold
2 teaspoons of pumpkin pie spice
3 large eggs
2 teaspoons pure vanilla
1/2 cup full-fat sour cream
4 tablespoons of gelatine powder
¼ cup of cold water
3 egg whites
½ cup of Sukrin Icing
½ teaspoon of cream of tartar
15 drops of Tagatasse Liquid Sweetener
1 teaspoon of vanilla extract
¾ cup of boiling water
Scrub whole sweet potatoes. Place them in a large pot and cover with cold tap water. Bring to a boil over high heat and cook until a knife slides into them easily.
Place hot sweet potatoes in a colander and run under cold tap water until you can handle them.
Peel off and discard skins.
Place the sweet potato into a blender or food processor and blitz until smooth.
Pre-heat oven to 350° F, fan forced.
Melt butter and place in a mixing bowl with the almond flour and Sukrin:1
Mix with a spoon until thoroughly combined.
Spoon the mixture into a greased 9-inch tart pan.
I use a measuring cup around the edges to get a good defined angle in the base of the crust.
Bake for 10 minutes.
While the crust bakes, place the sweet potato and the eggs into the bowl of your stand mixer and beat gently until combined.
Add the sour cream, Sukrin Gold, vanilla and spices and mix on low until well combined.
Strain the filling through a sieve to remove any lumps.
Once your crust is cooked, pour the filling into it and place back in the oven for a further 45 minutes.
You want it to be slightly jiggly in the centre, but not wet.
Cool pie on the counter and then place in the fridge until chilled.
Meanwhile, make your sugar free marshmallow.
Place the gelatin into a pot and add 1/4 cup of cold water.
Sit aside to let bloom.
Using an electric mixer, start beating the egg whites.
Gradually sprinkle in the Sukrin Icing, cream of tartar and vanilla.
Keep beating until it becomes thick and creates soft peaks.
Add the remaining boiling water to the pot with the gelatin and whisk until dissolved. With no lumps
Turn the mixer to medium speed and very slowly trickle the gelatin mix into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
Let the marshmallow firm slightly and then spoon it over the top of your chilled pie.
Torch the top or pop it under a broiler for a minute or so to brown.
Note: Sugar free marshmallow will not toast the same as standard marshmallows, so be very aware of scorching or burning.
Store, in the tart pan and covered with cling wrap, in the fridge for up to five days.
Note: The crust will soften.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.