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Yam Pie with stevia
by Jeannette Bessinger
Stevia Yam Pie
Crust * 2 cups blanched almond flour * 1/4 teaspoon baking soda * Pinch salt * 1/3 cup almond oil or melted coconut oil or butter * 2 teaspoons vanilla * 1/4 teaspoon NuNaturals vanilla stevia
Filling * 4 garnet yams * ½ 12.3-ounce box firm silken tofu (2/3 cup) * Juice and zest of 1 orange * ½ teaspoon ground cinnamon * ½ teaspoon ground ginger * ¼ teaspoon cloves * 1 teaspoon NuNaturals vanilla stevia
To Make the Pie Crust Preheat the oven to 350°F. Spray a 9-inch deep dish pie plate lightly with cooking oil and set aside. In a medium bowl, whisk together the almond flour, soda and salt. Add the oil, vanilla, and vanilla stevia and mix until well combined. Turn out into the prepared pie pan and pat into a thin even layer to cover the pan. Press crust firmly with fingers to help it set. Bake for 10 minutes and cool before filling.
To Make the Pie Preheat the oven to 400°F. Scrub the yams very well, pat dry, arrange on a baking sheet and bake for 1 hour or until soft. Cool enough to handle. Reset the oven temp to 350°F. Add the tofu to a food processor and process until smooth. Slice the baked potatoes open and scoop the flesh into the food processor. Discard the skins. Add the orange juice and zest, cinnamon, ginger, cloves and stevia and process until smooth and well incorporated, scraping down the sides, as necessary. Fill the cooled crust with the yam mixture and bake for 30 minutes. Serve warm or chilled.