I am SO excited to share this recipe!! This was a complete experiment, so the ingredients and directions (for the crust at least) could possibly use some massaging by those true baking experts out there, but this pie is seriously SO good!
It’s like an explosion of flavors in your mouth! And surprisingly, raspberries (raspberries on sweet potato pie you say? Oh Yes!) are SOO good on top! I took some frozen raspberries, microwaved them just enough to thaw the ice, and put them on top, and it was AMAZING!
This pie is gluten, soy, dairy, nut, coconut, and egg free (hence the experimentation), AND it is actually NATURALLY SWEETENED! The only sweeteners added are honey, banana, and applesauce. So go ahead and indulge this Thanksgiving! I call this healthy! 😉 And if you have a picky toddler on a limited diet, let them enjoy this lovely treat!
(For 2 9 inch pie pans)
2 cups GF all-purpose flour (I used a garbanzo flour mix)
1/4 cup sorghum flour
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup Smart Balance (piled up) *
1/2 medium ripe banana, mashed
1 TBS honey (piled up)
3/4 cup water **
*The green tub of Smart Balance is allergy friendly, just make sure you check the ingredients and get the right one. Any other buttery spread should work for this as well, but make sure it is dairy, soy, and nut free if you are making this allergy friendly. And make it an overflowing 1/3 cup. 🙂
**you may not use all of the water, it will just depend on your dough mixture.
3 medium sweet potatoes (about 2 cups)
1/2 cup honey *
1/2 ripe banana, mashed
4 TBS apple sauce (or 1 little store-bought cup)
1/8 cup avocado oil
1/2 cup hemp milk **
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
*Unfiltered honey has the best consistency for this recipe. I use Oregon Raw Honey because it tastes SOO good!!
**I use Pacific Foods Original Hemp milk, not the unsweetened version. Any other milk alternative probably will not achieve the same purpose as hemp milk because of its thick and creamy, so I wouldn’t substitute this ingredient.
For the pie crust:
In a medium to large mixing bowl add the flour, salt, and cinnamon and mix well. Add the Smart Balance, or other butter alternative to the flour and cut with a fork or pastry cutter until it is a greasy, blended flour mixture.
In a separate, small bowl, add the honey and mashed banana ( I microwave a frozen half banana; it really makes a great egg replacing consistency this way). Mix well with a fork to blend.
Cut the wet ingredient mixture (NOT the water yet) into the flour mixture until it is a crumbly flour texture.
Now add 1/3 cup of water, fold and mix with a fork, and continue to add about a tablespoon at a time until the dough is wet enough to roll into a nice ball and stick together.
Split the dough in half and place the first ball in between 2 sheets of parchment paper. Using a rolling pin, roll the dough out to about 9 inches (a tad bigger than your pie pan).
Transfer the dough into a pie pan (I used glass), scrunch up the top of the crust in whatever design you choose, and place in the refrigerator until ready to use. Repeat with the 2nd pie crust.
The rest of this recipe is only for one pie, so the 2nd pie crust can either be frozen for the next time you make a pie, or you can make 2x the pie filling and make 2 pies.
For the Pie filling:
Peel the sweet potatoes and chop them into large rounds. Place them in a pot and boil until soft.
Strain, and let the pieces cool, then place in a bowl and mash.
Preheat your oven to 350 F and make sure your rack is on the bottom.
In a medium size mixing bowl, add the honey, banana, apple sauce, and oil. Using a handheld mixer, mix together until well-blended and smooth.
Add the sweet potatoes, hemp milk, vanilla extract, cinnamon, allspice, and salt and mix again with the handheld mixer until smooth.
Pour into the prepared pie crust, smooth out the top and place in the oven on the bottom rack for about 45 minutes. Check your crust about halfway through and if it begins to brown too much, cover it with aluminum foil.
Let your pie cool down to room temperature, cover with saran wrap or aluminum foil, and place in the refrigerator until the pie is chilled. Slice and serve topped with raspberries.
As always, if you enjoy this recipe, please like, share, or comment and check out more recipes on my “Recipes” tab. Thanks for visiting and HAPPY THANKSGIVING!