Impossibly EASY Paleo Sweet Potato Pie with Coconut

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 1/2 cup Almond or coconut milk

• Condiments

  • 2/3 cup Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2/3 cup Coconut flakes, Unsweetened
  • 1 Optional pecan or walnuts

• Dairy

  • 3 oz Butter

• Other

  • 2 cups Mashed (cooked and skin off or or 1 1/2 c pureed sweet potato

Found on cottercrunch.com

Description

Ingredients

• 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 butter
• 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

Directions

• Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
• Next combine your milk, eggs, maple syrup, vanilla, and butter 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 its no longer liquid. (see notes for more baking times)
• Remove from oven.
• 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.
• Sprinkle with the remaining coconut flakes and powdered sugar if desired before serving.