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

This past weekend I wanted to tryout an idea I had for 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 leftovers, but you can eat so many sweet potatoes, and then they have to go.  

Well, you say "why not make pies, but you have no pie crust"?  No fear, did you know that you can make a Sweet Potato Pie without a crust?  Yes, you can make a Crustless 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 it's 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.

Crustless Sweet Potato Pie

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 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 remaining 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 completely before serving.

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