life life in morocco wordless wednesday Wordless Wednesday: A Week in the Life 15 October 2014 Related posts:Wordless Wednesday: Today, SF, 7 a.m.Wordless Wednesday: At Home (Bath, Me.)ChristmasPotato Soup with Bay Accents 3 Comments Share Rachel Dangermond 27 October 2014 at 6:08 am Hi N – I used your berry honey muffins as our Rosh Hashanah honey cakes. And now I’m trying to cobble together a sweet potato pie for Thanksgiving. I have my gluten free crust from WF and I am lactose free as well. So this is what I’ve put together but haven’t tested it yet because I wanted to see what you thought on first pass – yes it has a lot of sugar, I realize that but not having made it and having had nothing but sweet sweet potato pies here in New Orleans I wasn’t sure if I could sidestep that fact. I like the meringue at the end because I always love this pie with a little bit of whipped cream but given the lactose issue this sort of satisfies that by sidestepping it. Gluten Free – Lactose Free – Sweet Potato Pie 2 cups cooked, mashed sweet potato 1 cup sugar 2 Tbs coconut oil 2 large eggs 1 tsp vanilla ¼ tsp salt ¼ tsp cinnamon ¼ tsp ground ginger 1 cup Almond Milk Gluten free pie crust Meringue: 3 egg whites ¼ cup granulated sugar Directions: Preheat oven to 350F Scrub potatoes and dice and boil in lightly salted water for 20 minutes Drain and whip potatoes until smooth Mix together potatoes, 1 cup sugar, coconut oil, eggs, vanilla, salt, cinnamon, ginger in large mixing bowl Stir in milk. Put in pie crust Bake 50 minutes Cool Add egg whites to mixing bowl and beat until soft peaks form. While beating stir in sugar one Tb at a time Beat until sugar is dissolved and meringue is slippery and stiff. Spoon meringue on to cooled pie with large rubber spatula. Sprinkle with one pinch of sugar Bake ten minutes are until just browned. Irene 15 October 2014 at 7:20 am Perfect! Ksenia At the Immigrant's Table 15 October 2014 at 4:35 am Beauty. Though I always crave baked goods after logging onto your site!