Paleo Sweet Potato Pie (gluten free, grain free, dairy free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/8 tsp Ginger, ground
  • 2 Sweet potatoes, large

• Refrigerated

  • 1 Egg + 2 egg whites
  • 2 Eggs

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 1/2 tsp Cinnamon, ground
  • 1 sprinkle Cloves, ground
  • 1/4 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 1/2 tbsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Almond, unsweetened

Found on blessherheartyall.com

Description

Directions

• Preheat your oven to 400*F and grease a glass 9 pie dish. Set aside.
• To make the crust, use a mixing bowl to combine the almond and coconut flours, 2 eggs, coconut oil, honey and sea salt together with a mixer until well combined.
• Form into the bottom of the pie dish in an even layer with your fingers and bake for 8-9 minutes. The crust will still have doughy parts but needs to be taken out of the oven before it is fully cooked.
• Remove the crust from the oven and set aside.
• Prepare the sweet potatoes (poke them with a fork first!) by either cooking them in the microwave until tender or by baking them for 40 minutes in the oven on a baking sheet (what I do). Set aside to cool.
• Scoop out the tender insides of the sweet potatoes and pulse in a food processor until all lumps are gone and has a smooth consistency.
• Add the pureed sweet potatoes and all other filling ingredients together in a large mixing bowl, stirring until fully combined.
• Pour the filling over the cooled crust and bake at 350*F for 40-45 minutes, or until a toothpick comes out clean from the center of the pie.
• Remove immediately from the oven to cool before serving.