Gluten Free Sweet Potato Pie with Marshmallow Recipe
Servings: 8 people
Calories: 484kcal
Ingredients
- Gluten-free nonstick cooking spray
- 2 cups Kinnikinnick gluten free graham cracker crumbs
- 10 tablespoons melted butter or dairy-free butter substitute use divided
- 2 pounds sweet potatoes peeled and cut into 1-inch chunks
- Kosher or fine sea salt
- ½ cup brown sugar
- 3 large eggs
- 1/3 cup half-and-half heavy cream, or full-fat coconut milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 36 marshmallows
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch pie pan with cooking spray.
- Combine the graham cracker crumbs with 6 tablespoons melted butter. Press firmly into the prepared pie pan, going up the sides of the pan. Bake for 8 to 10 minutes or until brown and fragrant. Leave the oven on.
- Place the sweet potatoes in a pot of salted cold water, bring to a boil, and let boil for 5 to 10 minutes or until very tender. Drain the sweet potatoes and put in the bowl of a food processor and puree until smooth. Add the remaining butter, brown sugar, eggs, half-and-half, vanilla, cinnamon, and nutmeg. Process until fully combined, scraping the sides of the bowl once or twice.
- Pour the mixture into the pie crust and bake for 45 minutes or until the filling looks set. Let the pie cool, then refrigerate until cold, about 2 hours.
- Preheat the broiler to high and position an oven rack in the top third of the oven.
- Top with marshmallows and broil for about 1 minute or until the marshmallows swell and brown.
Nutrition
Calories: 484kcal | Carbohydrates: 73g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 319mg | Potassium: 436mg | Fiber: 4g | Sugar: 39g | Vitamin A: 16650IU | Vitamin C: 2.7mg | Calcium: 79mg | Iron: 1.3mg