In honor of Pi day yesterday (3/14) I promised you a sweet pie to go along with the savory breakfast pie!! Here it is!!!
IMPOSSIBLY EASY PALEO SWEET POTATO PIE WITH COCONUT
Prep Time: 10 min
Cook Time: 60 min
Total Time: 1 hr, 10 min
2 cups mashed (cooked and skin off) or or 1 1/2 c pureed Sweet potato
1 1/2 cup almond or coconut milk (almond milk will cook faster)
3-4 ounces of melted extra virgin coconut oil
1 tsp vanilla
2/3 to 3/4 cup maple syrup
2 tbsp coconut flour
a little over 1/2 cup of tapioca flour. Between 1/2 c to 2/3 cup.
1/4 tsp salt
2 tsp cinnamon
2 tsp baking powder
2/3 cup unsweetened coconut flakes (plus for topping)
optional pecan or walnuts
Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
Next combine your milk, eggs, maple syrup, vanilla, and coconut oil in a blender. Add your sweet potato mash/puree and blend again until smooth.
Transfer into a bowl.
In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
Mix your dry batter with your blended egg/potato batter. Stir together until smooth.
Fold in about 1/2 cup or more of your coconut flakes.
Pour into your prepared pie or cake pan.
Sprinkle a handful of pecans on top.
Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
Remove from oven.
Sprinkle with the remaining coconut flakes if desired before serving.
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- 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. Simply pop in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but still tasty.
- Pumpkin puree will also work if you don’t want to use sweet potato.