Sweet Potato Souffle’ Pie

imageIt being Fall and all, I was thinking about Fall dishes.. I couldn’t make up my mind if I wanted a sweet potato pie or a souffle’. I decided to put the two together and make a pie out of it!
I made a rice flour crust, the recipe is on the back of a bag of Bob’s Red Mill Rice Flour. You can use any recipe for a pie crust that you like, just keep it clean!
Preheat oven to 350
Ingredients
1 pie crust
about a pound of baked and peeled sweet potatoes

In a small bowl, combine the following and set aside;
1/2 c. unsalted pecans
1/2 c. unsweetened coconut flakes
1 tbsp natural sugar
1 tbsp melted unsalted butter

Next ingredients,
1/4 c unsalted butter, melted
1/2 c. natural sugar
1/2 c. unsweetened soy milk (can use low fat milk)
2 egg whites
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp pure vanilla
In a med to large mixing bowl, mix the sweet potatoes with the butter with a mixer. Stir in the remaining ingredients until smooth. Pour into pie crust.
Cover the top of the pie with the pecan/coconut mixture, bake for about an hour, if you stick a knife in there will still be a little on it when it is time to take it out. The topping should be golden brown at this time.

In a med to large mixing bowl,

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