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
- Preheat oven to 350 degrees F.
- Grease a pie plate with coconut oil.
- 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.
- Pour the crust into your prepared pie plate and press it into the bottom and up the sides using your fingers.
- Bake for 15 minutes.
Directions: Filling
- 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.
- 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.
- 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.
- 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).
- Serve the next day and enjoy!
Photo Credit: Rosa Vario Thivener