Gluten-Free Sweet Potato Pie
Sweet potatoes make a mouthwatering, creamy custard for the filling in this lightened-up pie with an easy gluten-free cookie crust. Serve with a dollop of whipped cream for dessert.
Make-Ahead Tip: Loosely cover the pie and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving; blot any moisture on top as needed.
1 fat, 1 other carbohydrate, 1/2 starch, 1/2 starchy vegetable