Crustless Sweet Potato Pie {a classic way to use leftover sweet potatoes + gluten free option}

Crustless Sweet Potato Pie, basically a sweet potato pie that has no crust.  It falls into the category of the famous Impossible Pies that was the rage from the introduction of Bisquick in the 80's.  

This past weekend I wanted to try out an idea I had with some leftover sweet potatoes.  As Thanksgiving is approaching, I know this recipe is going to come in handy. Don't get me wrong--we love our leftovers, but there is a thing about you can only eat so many sweet potatoes, so that is how I came up with making this pie.  

Did you know that you can make a Sweet Potato Pie without a crust?  Yes, you can make a Crustless Sweet Potato Pie sometimes called Impossible Sweet Potato Pie. 

Crustless pies have been around for years. The first ones I made was in the 80's using Bisquick, a Coconut Crustless Pie and don't forget the Impossible Bacon Pie.  

As the years go by, these crustless pie recipes become classics.  Basically, a crustless pie is made with an egg custard base, and a flour of some sort, all purpose or gluten free, is added so that when baked, forms its own crust. You can even take leftover  Sweet Potato Casserole and use it in a Crustless Sweet Potato Pie.  Just measure as you would for ordinary sweet potatoes use less sugar.

Crustless Sweet Potato Pie
Original Cooking with K Recipe

Ingredients:

• 2 cups mashed sweet potatoes (or leftover sweet potatoes from casserole)
• 1/2 cup cornstarch (also can use gluten free flour, or all purpose flour, or baking mixes)
• 1/2 teaspoon baking powder (leave out if using baking mix)
• 1 cup sugar (may adjust if sweet potatoes are already sweetened)
• 3 egg yokes
• 1 cup milk (canned, half and half, cream or whole milk)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F.  Spray 9 inch pie plate with a non stick spray; set aside.

In a large bowl add the ingredients and mix well with a wire whisk or a hand held electric mixer. Pour into the prepared pie plate.

Bake for 45 minutes or until pie is firm. Allow to cool 15 minutes.  Place in the refrigerator until serving.

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