Make-Ahead Sweet Potato Pie

1 (40oz) can sweet potatoes, drained

1 tsp. ground cinnamon

dash of ground nutmeg

1 cup sugar

2T milk-free, soy-free margarine, softened

½ tsp. salt

1 cup apple juice

2 packets gelatin

4 T. warm water

1 piecrust, unbaked

Preheat oven 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 the oven temperature by 25 degrees if you use an aluminum pie pan.

*adapted from The Food Allergy & Anaphylaxis Network