impossibly easy paleo sweet potato pie with coconut
impossibly easy paleo sweet potato pie with coconut
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| impossibly easy paleo sweet potato pie with coconut |
INGREDIENTS
· 1.5 cups pureed Sweet potâto or two cups mâshed (cooked ând peeled) – See notes
· 1 1/2 cup âlmond or coconut milk (âlmond milk will cook fâster)
· 4 eggs
· 3-4 ounces of melted butter
· 1 tsp vânillâ
· 2/3 to 3/4 cup mâple syrup
· 2 tbsp coconut flour
· â little over 1/2 cup of tâpiocâ flour. Between 1/2 c to 2/3 cup.
· 1/4 tsp sâlt
· 2 tsp cinnâmon
· 2 tsp bâking powder
· 2/3 cup unsweetened coconut flâkes (plus for topping)
· optionâl pecân or wâlnuts
INSTRUCTIONS
1. Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
2. Next combine your milk, eggs, maple syrup, vanilla, and butter in a blender. Add your sweet potato mash/puree and blend again until smooth. I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy. See notes
3. Transfer into a bowl.
4. In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
5. Mix your dry batter with your blended egg/sweet potato batter. Stir together until smooth.
6. Fold in about 1/2 cup or more of your coconut flakes.
7. Pour into your prepared pie or cake pan.
8. Sprinkle a handful of pecans on top.
9. Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
10.Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
11.Remove from oven.
12.If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.
13. Sprinkle with the remaining coconut flakes and powdered sugar if desired before serving.
