Often, people associate a sweet potato pie recipe with Thanksgiving or any of the winter holidays. But this tasty sweet potato pie is so good, why not whip it up just because?
What makes this recipe so great for any occasion? For one thing, it’s lectin-free and Dr. Gundy-approved. And second, it’s full of soluble fiber in the form of a good-for-you resistant starch: the sweet potato.
That’s right, certain starches can actually be good for you. In fact, the following foods all happen to be healthy Dr. Gundry-friendly resistant starches:
|Baobab fruit||Glucomannan(Konjac root)||Green plantains||Persimmon||Taro root|
|Cassava (Yuca)||Green bananas||Jicama||Rutabaga||Tiger nuts|
|Celery root||Green mango||Millet||Sorghum||Turnips|
|Coconut||Green papaya||Parsnips||Sweet potatoes||Yams|
Why Are Resistant Starches So Good For You?
Resistant starches are tightly bound chains of sugar molecules that are nearly impossible for your digestive system to break down and absorb (hence the name “resistant”). The unabsorbed sugars travel deep into your intestines. There your gut buddies wait for their favorite dish of the day.
Then, your gut bugs convert these sugars into short-chain saturated fats that fuel you and your intestinal cells. But the bad bacteria in your gut can’t actually use these sugars for fuel, so they starve out and die.
Another reason to include resistant starches in your diet is that they can break down fat and reduce fat storage.1 But remember, while it’s okay to eat resistant starches every day, you do want to be sure to limit your intake.
So, are you ready to bake this wonderful treat? Grab your apron and let’s get started.
Sweet Potato Pie
- 2 cups mashed cooked sweet potato
- 4 Tbsp. Buffalo or A2 butter, melted
- 1/2 cup monkfruit classic
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. tapioca starch
- 2 omega 3 eggs, beaten
- 1 cup of organic heavy cream or coconut cream
- 1 pie crust (recipe below)
- Boil the sweet potato with the skin on until tender. Remove from water and allow to cool. Remove skin and mash.
- Measure out two cups of sweet potato into a large bowl. Add melted butter, sweetener, seasonings, vanilla, salt and starch to the mashed potato and mix well.
- Add eggs and beat with a mixer until well combined, gradually adding cream. Carefully pour filling into prepared pie crust (recipe below).
- Cover pie crust edges with foil to prevent over-browning. Bake at 375 degrees for 50 to 65 minutes or until a knife inserted in the center comes out clean. Cool one hour, then refrigerate.
Shown served with Cinnamon Whipped Cream (unsweetened).
Pie crust for one 9″ pie:
- 3/4 cup blanched almond flour
- 3 Tbsp. arrowroot starch
- 3 Tbsp. tapioca starch
- 2 Tbsp. coconut flour
- 1/4 tsp. salt
- 1/4 tsp. xanthan gum (optional but does make it easier to handle)
- 1/4 tsp. baking powder (optional)
- 3 Tbsp. cold buffalo or A2 butter
- 1/2 (2 Tbsp.) omega 3 egg, beaten
- 1 to 2 Tbsp. cold water
- Stir dry ingredients together in a large mixing bowl.
- Cut in the butter using a pastry cutter or your fingers until you have a crumbly mixture.
- Whisk in the egg and two tablespoons of water and, using your hands, knead together until you can form a ball. If too dry and crumbly, add another tablespoon of water. Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
- Remove the dough from the refrigerator and roll out between two pieces of parchment paper. Remove top paper and lightly replace. Flip over and remove the other sheet of parchment paper.
- Invert pie tin on the crust and flip. Trim excess crust from around the edge and flute as desired.
**Recipe was submitted by GundryMD superfan Darlene Lindholm and has not been tested by the GundryMD team.
It’s Just Dessert
When all is said and done, you’ll have a lovely, hearty dessert that either you can indulge in on your own or share with neighbors, friends, and family.
So, turn on some of your favorite tunes. Fire up the old oven. And have a wonderful time making and baking your Sweet Potato Pie. Your body will thank you for rewarding it with a healthy, delicious dessert you don’t have to feel an ounce of guilt about.