Sweet Potato Pie

This pie is perfection, from the nutty pie crust, to the sweet filling.

Start with Nutty Pie Crust

Preheat oven to 350 F

1 c almond flour

1/2 c pecans, chopped

pinch of sea salt

1/4 c coconut oil melted OR 1/4 coconut butter softened

2 tbsp honey

1 tsp vanilla extract

Combine the almond flour, pecans and salt in a large bowl.

In another bowl, combine the oil (or butter), honey and vanilla extract.

Stir the wet ingredients into to the dry until completely combined. Using your fingers press the dough into a 9 1/2 inch pie pan.

Bake for 12-14 minutes or until the crust is golden brown.

Remove and set aside to cool.  Let cool completely before filing.

Sweet Potato Pie filling

Preheat oven 400 F

2 c  sweet potatoes, peeled, boiled and mashed.

1 tbsp coconut butter melted

2 large eggs

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2/3 cup coconut milk (light or full fat)

1 tsp apple cider vinegar

1/4 c honey

In a large bowl mix sweet potatoes and butter. Add in eggs and mix until fluffy.

Meanwhile in a separate bowl, combine cinnamon, nutmeg, baking soda, baking powder and salt.

Combine coconut milk, apple cider vinegar and mixture of spices to the bowl containing the sweet potatoes.

Mix until fully combined. Add honey if desired.

Pour contents into prepared pie crust and bake for 10 minutes at 400 F, then reduce heat to 325 F and bake for 30 minutes or until set.

Recipe from: Paleo Comfort Foods by Julie & Charles Mayfield


4 Responses to “Sweet Potato Pie”

  1. 1 Ana
    August 20, 2013 at 4:52 pm

    this looks great! going to try it right now 🙂 Do you mean 2/3 cup coconut milk or 2/3 TB coconut milk??

  2. 3 bellavieve
    October 28, 2014 at 11:55 pm

    Can I use this recipe on my blog?

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