Impossibly Easy Paleo Sweet Potato Pie with Coconut

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!!!

Paleo Sweet Potato Pie Recipe


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)
4 eggs
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.

Resource Library Banner

Healthy Breakfast Coconut Quinoa

My new go-to breakfast after the Ultimate Reset Cleanse!! Absolutely delicious and packed with nutrition to get you through the morning feeling great!

Healthy Breakfast Coconut Quinoa Recipe

Healthy Breakfast Coconut Quinoa

1/2 cup uncooked quinoa
1 cup light coconut milk
1 tablespoon coconut oil
2 large apples (cored and cut in ¼-inch thick slices, skin left on)
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons water
1 tablespoon real maple syrup
1 ounce pecans (about 20 halves), finely chopped

In a small pot, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the quinoa has absorbed the coconut milk, about 15 minutes. Pay attention as the quinoa is done cooking and stir more frequently to prevent burning.

Meanwhile, in a large nonstick skillet, heat the coconut oil over medium-high heat. Add the apple slices and cinnamon and toss to coat the apples in the cinnamon and oil. Add the water and cook, stirring frequently, until the apples are tender and golden, about 5 minutes. Remove the pan from heat and stir in the maple syrup.

To serve, spoon about 1/2 cup of quinoa into 4 bowls. Divide the cinnamon-maple apples among the bowls and sprinkle the top of each with 1 tablespoon of chopped pecans.

Nutrition Information (per serving):
Calories: 275
Total Fat: 14g
Total Carbs: 36g (Fiber 5g)
Protein: 4g