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Preheat over to 350 degrees. In large bowl, mash sweet potatoes. Add cinnamon, nutmeg and sugar. Mix well. Stir in margarine, salt and apple juice. Set aside. In small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Add to sweet potato mixture. Mix well. Pour into piecrust. Bake 1 hour. Allow pie to set overnight before serving.

Note: This recipe was tested using a glass pie dish. Increase oven temperature by 25 degrees if you use an aluminum pie pan.

Make-Ahead Sweet Potato Pie M, E, W, P, S, N
1 (40-oz.) can sweet potatoes, drained 1 tsp. ground cinnamon dash of ground nutmeg 1 cup sugar 2 T milk-free, soy-free margarine, softened	1/2 tsp. salt 1 cup apple juice 2 packets gelatin 4 T. warm water 1 piecrust, unbaked
Preheat over to 350 degrees. In large bowl, mash sweet potatoes. Add cinnamon, nutmeg and sugar. Mix well. Stir in margarine, salt and apple juice. Set aside. In small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Add to sweet potato mixture. Mix well. Pour into piecrust. Bake 1 hour. Allow pie to set overnight before serving. Note: This recipe was tested using a glass pie dish. Increase oven temperature by 25 degrees if you use an aluminum pie pan.

*Adapted from The Food Allergy Network 401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Make-Ahead Sweet Potato Pie M, E, W, P, S, N

401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Make-Ahead Sweet Potato Pie
M, E, W, P, S, N

401 E. Gold Coast Rd. #326
Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419