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:
For the Crust
- 1 ½ cups blanched almond flour
- ½ cup tapioca flour
- ¼ teaspoon sea salt
- 2 Tablespoons ghee or coconut oil
- 1 Tablespoon water
- 1 large egg, whisked
For the Filling
- 1 pound sweet potatoes
- 1/2 cup ghee or coconut oil, warmed if solid
- 1/2 cup raw honey
- 1/2 cup almond or coconut milk
- 1 ½ teaspoons vanilla extract
- 2 large eggs, whisked
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Directions:
1. Preaheat oven to 425F. Pierce the sweet potatoes a few times with a fork and then bake in the oven for 40 to 50 minutes, or until very tender. Remove the potatoes and allow to cool for 5-10 minutes and then remove the skin and discard. Turn the oven down to 350F.
2. Place the skinless baked sweet potato in a large mixing bowl. Add the ghee, raw honey, milk, vanilla extract, eggs, salt, nutmeg and cinnamon. Beat on medium speed with a hand mixer for 1-2 minutes or until the filling is smooth. Set aside
3. To make the crust, place the almond flour, tapioca flour and sea salt in a large mixing bowl and stir until well combined. Add the whisked egg, water and ghee and stir with a fork until the dough begin to form large clumps, and then use your hand to knead the dough in the bowl until well combined. The dough should be slightly moist and not crumbly. Press the dough into the bottom of a 9 inch pie crust and up along the edges. Pierce the bottom of the crust a few times with a fork, and then bake at 350F for 10 minutes.
4. Remove the crust from oven and pour the sweet potato filling into the crust. Return the pie to the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for at least 20 minutes before slicing.
For the Crust
- 1 ½ cups blanched almond flour
- ½ cup tapioca flour
- ¼ teaspoon sea salt
- 2 Tablespoons ghee or coconut oil
- 1 Tablespoon water
- 1 large egg, whisked
For the Filling
- 1 pound sweet potatoes
- 1/2 cup ghee or coconut oil, warmed if solid
- 1/2 cup raw honey
- 1/2 cup almond or coconut milk
- 1 ½ teaspoons vanilla extract
- 2 large eggs, whisked
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Directions:
1. Preaheat oven to 425F. Pierce the sweet potatoes a few times with a fork and then bake in the oven for 40 to 50 minutes, or until very tender. Remove the potatoes and allow to cool for 5-10 minutes and then remove the skin and discard. Turn the oven down to 350F.
2. Place the skinless baked sweet potato in a large mixing bowl. Add the ghee, raw honey, milk, vanilla extract, eggs, salt, nutmeg and cinnamon. Beat on medium speed with a hand mixer for 1-2 minutes or until the filling is smooth. Set aside
3. To make the crust, place the almond flour, tapioca flour and sea salt in a large mixing bowl and stir until well combined. Add the whisked egg, water and ghee and stir with a fork until the dough begin to form large clumps, and then use your hand to knead the dough in the bowl until well combined. The dough should be slightly moist and not crumbly. Press the dough into the bottom of a 9 inch pie crust and up along the edges. Pierce the bottom of the crust a few times with a fork, and then bake at 350F for 10 minutes.
4. Remove the crust from oven and pour the sweet potato filling into the crust. Return the pie to the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for at least 20 minutes before slicing.
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