Crustless Sweet Potato Pie {a classic way to use leftover sweet potatoes + gluten free option}


Crustless Sweet Potato Pie, basically a sweet potato pie that has no crust.  It falls into the category of the famous Impossible Pies that was the rage from the introduction of Bisquick in the 80's.  

Sweet Potato Pie

This past weekend I wanted to try out an idea I had with some leftover sweet potatoes.  As Thanksgiving is approaching, I know this recipe is going to come in handy. Don't get me wrong--we love our leftovers, but there is a thing about you can only eat so many sweet potatoes, so that is how I came up with making this pie.  

Did you know that you can make a Sweet Potato Pie without a crust?  Yes, you can make a Crustless Sweet Potato Pie sometimes called Impossible Sweet Potato Pie. 

Sweet Potato Pie

Crustless pies have been around for years. The first ones I made was in the 80's using Bisquick, a Coconut Crustless Pie and don't forget the Impossible Bacon Pie.  

As the years go by, these crustless pie recipes become classics.  Basically, a crustless pie is made with an egg custard base, and a flour of some sort, all purpose or gluten free, is added so that when baked, forms its own crust. You can even take leftover  Sweet Potato Casserole and use it in a Crustless Sweet Potato Pie.  Just measure as you would for ordinary sweet potatoes use less sugar.



Crustless Sweet Potato Pie
Original Cooking with K Recipe

Ingredients:

  • 2 cups mashed sweet potatoes (or leftover sweet potatoes from casserole)
  • 1/2 cup cornstarch (also can use gluten free flour, or all purpose flour, or baking mixes)
  • 1/2 teaspoon baking powder (leave out if using baking mix)
  • 1 cup sugar (may adjust if sweet potatoes are already sweetened)
  • 3 egg yokes
  • 1 cup milk (canned, half and half, cream or whole milk)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter, melted
Directions:
Preheat oven to 350 degrees F.  Spray 9 inch pie plate with a non stick spray; set aside.

In a large bowl add the ingredients and mix well with a wire whisk or a hand held electric mixer. Pour into the prepared pie plate.

Bake for 45 minutes or until pie is firm. Allow to cool 15 minutes.  Place in the refrigerator until serving.



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19 comments :

  1. ¡Qué bella propuesta!una gran receta de aprovechamiento, abrazos y abrazos.

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  2. This look so good! thanks for sharing!

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  3. This looks great! thanks for sharing your recipe!

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  4. Your pie looks beautiful!!! And I love that it's crustless! Sounds wonderful!

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  5. Even I can make this one. No crust. I have never mastered that art. Actually I haven't practiced enough. Looks delicious!

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  6. Yum! Yum! Yum! I love sweet taters no matter how they're fixed. This looks mouth-watering! I make a similar sugar free pumpkin pie during the holidays. So glad you shared.

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  7. Oh yeah! This pie is right up my alley Kay! Thanks for sharing it at the party this week! I am also featuring it on my Facebook page :-)

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  8. Looks so delicious!

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  9. Hi Kay,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

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  10. This comment has been removed by the author.

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  11. ooooo yum! I just adore sweet potatoes! This version looks delectable. Thank you for linking to Tasteful Tuesdays at Nap-Time Creations. You are being featured at this weeks party! Hope you can stop by and check out the feature, grab a featured button...and link up again this week. I'm hoping for 200 links this week :o) The link goes live at 8:30 pm central time. http://www.nap-timecreations.com/2012/10/baked-chicken-pesto-sandwhiches-and.html

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  12. This sounds delicious.

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  13. This looks and sounds delicious! thanks for linking up to Love the Pie! Good Luck!

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  14. Just made this pie and its wonderful

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  15. Chavon Wright; did you follow the recipe to naught. How was the texture and was it sweet enough. I plan to make this for church this coming Sunday. My husband's colleagues are coming to church Hey!. thank you so much

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  16. Does it need to be refrigerated after?

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    Replies
    1. It can stay out a long time, but I would probably refrigerate overnight.

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  17. I'm so excited about this idea and must try it soon. Super idea! Pinning! Thanks a million for sharing another one of your lovely dishes with us at Weekend Potluck!! Enjoy a wonderful weekend Friend. XO

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    Replies
    1. Thanks Marsha...it is super delicious!

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