Description
A delicious sweet potato pie with a rich filling and flaky crust, perfect for dessert anytime.
Ingredients
Scale
- 1 lb sweet potatoes
- 1/2 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons arrowroot starch
- 2 eggs
- 1 egg yolk
- 2 1/2 cups almond flour
- 2 tablespoons arrowroot starch
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons melted or softened coconut oil
- 1 egg
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper. Cut the potatoes in half-lengthwise. Prick each half with a fork all over, then place cut-side down on the baking sheet. Bake for about 45-50 minutes or until the potatoes are soft. Let cool about 10 minutes, then remove the skins.
- Peel and cut potatoes into 1-2 inch chunks. Place in a medium saucepan and cover with water. Bring to a boil, then cover and reduce to a simmer. Let simmer about 15 minutes, or until you can easily pierce with a fork. Drain the water and steam-dry the potatoes over low heat for at least 10 minutes.
- Position an oven rack in the bottom third of your oven. Preheat to 350°F/180°C. Lightly grease a 9-inch pie pan.
- Add the almond flour and salt to a large bowl and whisk to combine.
- Stir in the maple syrup and coconut oil. Mix until you get a soft, sandy-like texture.
- Add the egg and mix until a soft dough comes together.
- Transfer the dough to your pie tin. Use your hands to press the dough into the pie dish to form your crust. Blot with a paper towel to absorb excess oil if necessary.
- Use a fork to poke holes across the bottom of the crust, place in the oven and bake for 15 minutes. Remove from the oven and set aside.
- Add the soft sweet potatoes to a large mixing bowl. Use a potato masher to mash until smooth.
- Add the remaining ingredients and mix until fully combined.
- Optional: Use a stick blender or pour the filling into a stand blender and blend until totally smooth.
- Pour the sweet potato filling into the prepared pie shell. Place in the lower third of the oven and bake for 50-55 minutes. A toothpick inserted into the center should come out clean.
- Turn off the oven, crack open the door and leave the pie in the oven to cool for at least 4 hours to allow the filling to set.
- Once cooled, cover with plastic wrap and store in the fridge for up to three days.
Notes
- Make sure to shake the coconut milk before opening the can for even distribution of the cream.
- For a smoother filling, a blender works better than a potato masher.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg