Southern Style Crustless Gluten Free Sweet Potatoe Pie....

Hi there fellow Steemians! There's one great Pie this is it! A southern recipe but updated twist for those who have celiac or are gluten sensitive such as myself.

There is no traditional crust in this one although I dilute this with a crust as well so I'll leave that up to you. 😎

I also made my own whip cream which literally takes 1 minute or less and I actually used my blender! 😃

4 medium to lrg. sweet potatoes
1/3 stick real butter
your favorite shell or go Crustless
3 eggs
2/3 cup sugar
1 Tbsp. ground cinnamon
½ teaspoon salt
1 cup whipping heavy cream

Sweetened whipped cream to serve recipe below....

1. Preheat the oven to 350°F. Prick the sweet potatoes in several places with a fork, and bake the sweet potatoes right on the rack for 1 hour, until soft. Leave the oven on. Remove and cool the potatoes until they are just slightly warm, then peel the skins off mashing them and place in a puree in a food processor or blender and place in a large bowl.

2. If you decide to use a crust then Unroll the prepared pie crust and fit it into a 9-inch pie plate. Attractively crimp the edges of the crustose use your favorite one. I adore Whole Foods all butter gluten free crust.

3. For the filling, in a large bowl, whisk together the eggs and butter. Whisk in the pureed sweet potatoes, and then add the sugar, cinnamon, and salt and whisk into the sweet potato mixture until blended. Slowly whisk in the cream until well
   combined. Pour the filling into the prepared pie crust.
   The crumble topping is listed below in another recipe...add it before baking.

4. Bake the pie for 45 to 55 minutes until the filling is set. You can test this by inserting a sharp knife near the center; when it come out clean, the pie is done. Cool the pie completely on a wire rack. The pie will be a bit puffed up when it comes out of the oven, then sink slightly as it cools. You can serve immediately, or cover and refrigerate for up to 2 days.

5. Serve sliced, with whipped cream, it only takes a minute to make it!😃

Easy Sweetened Whipped Cream Recipe

A dollop of lightly sweetened whipped cream is a perfect topping for Sweet Potatoe pie above or anything!

INGREDIENTS

1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sugar
1/2 teaspoon vanilla

DIRECTIONS

Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.

Keeps well in refrigerator for up to 4 days.

The topping is simply 1/2 stick room temp. Butter and mix 1/2 c brown sugar and 1/2 c gluten free flour and 1/4c. Coconut flour. Mix until they form a crumbly sppearance then place on top of Pie before baking it.