Sweet Potato Pie (Gluten & Sugar-Free)

Start by preparing the pie crust. Add almond flour, coconut flour, tapioca starch and salt to a food processor or KitchenAid (with whisk attachment). Pulse/mix flour until combined and any chunks are smoothed out.

Begin adding oil and water 1 tablespoon at a time, continuing to pulse/mix between tablespoons. First, beads the size of peas should form and as you add, dough should begin coming together.

Once you have added all the oil and water, add the lightly beaten egg. Dough should come together in one big hunk.

Take half of the crust dough in your hands and smoosh it into a ball, then form a disk (save the other half for another sweet potato pie). Wrap tightly in plastic wrap and freeze for at least 2 hours.

To prepare the pie filling, poke holes in the sweet potatoes using a fork and roast for 40 to 50 minutes at 400ºF in the oven.

Allow sweet potatoes to cool enough to handle. The skin should peel away from the flesh easily. Remove skin and discard. Keep oven heated to 400ºF.

Place sweet potato flesh in a blender along with the rest of the filling ingredients. Blend until completely smooth (you can also perform this step by hand by mashing the sweet potato flesh with a fork and mixing everything together in a mixing bowl).

To prepare the pie, remove pie crust from refrigerator. Roll out pie crust or smoosh it with your fingers into a pie dish. Pour sweet potato mixture into the pie crust and smooth with a spatula.

Bake in the oven for 10 minutes at 400ºF, then lower the temperature to 325ºF and bake an additional 30 minutes, until pie does not jiggle when shaken.

Allow pie to cool at least 1 hour before serving. You can chill the pie in the refrigerator and serve it cold.