PALEO SWEET POTATO PIE
Sweet potato pie is traditionally a Southern dessert that goes great with BBQ....or pretty much anything really. I served mine as a great end to a delicious Cajun Shrimp and Grits dinner. To make sweet potato pie, you generally boil or bake sweet potatoes and then mash them with butter, sugar, milk, eggs and seasonings. The taste and texture is similar to pumpkin pie. This paleo friendly version uses raw honey for sweetness and almond milk for creaminess. The crust is simple to make and doesn't require any rolling of the dough.
Everyone makes their sweet potato pie a little differently - so feel free to add a little more or a little less of this or that. It tastes great with a side of whipped coconut cream or just plain by itself.
Everyone makes their sweet potato pie a little differently - so feel free to add a little more or a little less of this or that. It tastes great with a side of whipped coconut cream or just plain by itself.
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Paleo Sweet Potato PiePrep time: 30 mins Cook time: 2 hours Servings: 6
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Ingredients:
CRUST
- 2 1/2 cups almond flour (I use Honeyville brand)
- 1 large egg, whisked
- 2 Tbsp. coconut oil
- 1/2 tsp. sea salt
FILLING
- 1 pound sweet potatoes
- 1/2 cup coconut oil or ghee, softened
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 tsp. sea salt
- 1/4 tsp. ginger
- 1/4 tsp. cardamom
- 2 tsp. vanilla extract
Equipment:
- 9 inch pie plate
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- Oven Mitt
Directions:
TO MAKE THE CRUST:
1. Preheat oven to 350F
2. Place almond flour and salt in a food processor and pulse to combine. Add the egg and coconut oil and pulse until the dough forms together.
3. Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes.
4. Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand. See the picture below for what the crust should look like before baking. Pierce the crust with a fork a few times. This will prevent the dough from bubbling while baking.
5. Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling.
TO MAKE THE FILLING:
1. Bake the whole sweet potato in the oven at 425 for for 40 to 50 minutes, or until done. Allow to cool slightly and remove the skin.
2. Place the sweet potato in a large bowl. Add the remaining filling ingredients. Beat on medium speed with a hand mixer until filling is smooth. Pour filling into the cooled pie crust.
TO BAKE THE PIE:
1. You can wrap aluminum foil around the crust edges if you do not wan them to get too brown. Bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool.
2. Once cooled, serve by itself or with a side of coconut whipped cream.
CRUST
- 2 1/2 cups almond flour (I use Honeyville brand)
- 1 large egg, whisked
- 2 Tbsp. coconut oil
- 1/2 tsp. sea salt
FILLING
- 1 pound sweet potatoes
- 1/2 cup coconut oil or ghee, softened
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 tsp. sea salt
- 1/4 tsp. ginger
- 1/4 tsp. cardamom
- 2 tsp. vanilla extract
Equipment:
- 9 inch pie plate
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- Oven Mitt
Directions:
TO MAKE THE CRUST:
1. Preheat oven to 350F
2. Place almond flour and salt in a food processor and pulse to combine. Add the egg and coconut oil and pulse until the dough forms together.
3. Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes.
4. Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand. See the picture below for what the crust should look like before baking. Pierce the crust with a fork a few times. This will prevent the dough from bubbling while baking.
5. Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling.
TO MAKE THE FILLING:
1. Bake the whole sweet potato in the oven at 425 for for 40 to 50 minutes, or until done. Allow to cool slightly and remove the skin.
2. Place the sweet potato in a large bowl. Add the remaining filling ingredients. Beat on medium speed with a hand mixer until filling is smooth. Pour filling into the cooled pie crust.
TO BAKE THE PIE:
1. You can wrap aluminum foil around the crust edges if you do not wan them to get too brown. Bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool.
2. Once cooled, serve by itself or with a side of coconut whipped cream.
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