Dessert

Purple Sweet Potato Pie

Purple Sweet Potato Pie

Makes: 8 servings (slices)  Serving Size: 1 Slice

Each serving contains: 1 -Protein, 1 -Carb, 0- Vegetables, 1- Fat

Ingredients:

  • 2 cups purple sweet potato puree
    • (or any color sweet potato - could use ONE 15 oz. can sweet potato puree)
  • 1 can (15 oz.) full-fat coconut milk
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/4 cup pure maple syrup
  • 2 tsp coconut flour
  • 2 cups almond flour
  • 4 Tbsp solid, cold coconut oil
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar

Directions: Crust

  1. Preheat oven to 350 degrees F.
  2. Grease a pie plate with coconut oil.
  3. Add almond flour, coconut oil, cinnamon and brown sugar to a food processor or blender until it resembles sand and you are able to press it together with your fingers.
  4. Pour the crust into your prepared pie plate and press it into the bottom and up the sides using your fingers.
  5. Bake for 15 minutes.

Directions: Filling

  1. Combine all of the filling ingredients into a food processor or blender and blend until smooth. If it's too thick, add a little more coconut milk.
  2. When the crust is finished, pour the filling mixture on top of the hot crust, smoothing out the top with a spatula, and increase your oven temperature to 425 degrees F.
  3. Immediately put the pie back in the oven for 15 minutes, then decrease the temperature to 350 degrees F and bake an additional 15-20 minutes. The pie should look set, but do not let the edges brown.
  4. Remove the pie from the oven and allow to cool to room temperature on a cooling rack and then place in the fridge to cool overnight (not optional).
  5. Serve the next day and enjoy!

Photo Credit: Rosa Vario Thivener

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