Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil sweet potato whole in skin for 40 to 50 minutes, or until done. run cold water over the sweet potato, and remove the skin. break apart sweet potato in a bowl. add margarine, and mix well with mixer. stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. beat on medium speed until mixture is smooth. pour filling into an unbaked pie crust. bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until knife inserted in center comes out clean. pie will puff up like a souffle, and then will sink down as it cools.

Target recipe: boil sweet potatoes until half cooked, 15 to 20 minutes. peel and slice sweet potatoes thinly. mix brown sugar, cinnamon, nutmeg, ginger and salt. place a layer of sweet potatoes in pastry-lined 9-inch pie pan. sprinkle with some of the spice mixture; dot with a little bit of butter. continue with layers until all ingredients are used, dotting top with butter. add cream. top with top crust, fluting edges and cutting vents. bake at 425 degrees fahrenheit for 30 for 40 minutes. if potatoes are still not tender, reduce temperature to 350 degrees fahrenheit and continue baking until they are done.