1 gluten-free pie crust
3 medium sweet potatoes
4 tablespoons melted butter
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¾ cup whole milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Scrub sweet potatoes well, then pierce each one a couple times with a sharp knife. Roast on foil-lined baking pan for 45 minutes or until very tender. Remove from oven, carefully slice open each potato and let cool.
Parbake GF pie crust if package instructs to do so. When cool, continue with recipe.
Reduce oven heat to 375 degrees. Scrape about 2 ½-3 cups roasted sweet potato flesh from skins into large food processor. Add melted butter and whir until fairly smooth. Blend in eggs, sugars, cinnamon, and nutmeg. Add milk and vanilla. Pour mixture into pie crust. Bake for 35-45 minutes or until center of pie does not jiggle. You may need to use a pie crust shield around the outer edge to prevent burning.
Refrigerate until ready to serve.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.