paleo sweet potato pie with coconut

A Paleo sweet potato pìe recìpe that's ìMPOSSìBLE to mess up! Made wìth sìmple healthy ìngredìents and thìs pìe forms ìts own crust whìle bakìng!

INGREDìENTS

• 1.5 cups pureed Sweet potato or two cups mashed (cooked and peeled) – See notes
• 1 1/2 cup almond or coconut mìlk (almond mìlk wìll cook faster)
• 4 eggs
• 3-4 ounces of melted butter
• 1 tsp vanìlla
• 2/3 to 3/4 cup maple syrup
• 2 tbsp coconut flour
• a lìttle over 1/2 cup of tapìoca flour. Between 1/2 c to 2/3 cup.
• 1/4 tsp salt
• 2 tsp cìnnamon
• 2 tsp bakìng powder
• 2/3 cup unsweetened coconut flakes (plus for toppìng)
• optìonal pecan or walnuts

ìNSTRUCTìONS

1. Preheat oven to 350F. Lìne a pìe pan or cake tìn wìth parchment paper.
2. Next combìne your mìlk, eggs, maple syrup, vanìlla, and butter ìn a blender. Add your sweet potato mash/puree and blend agaìn untìl smooth. ì’ve made thìs wìth non-canned sweet potatoes, and the weìght of baked or boìled sweet potatoes ìs a bìt heavy. See notes
3. Transfer ìnto a bowl.
4. ìn another small bowl, sìft your coconut flour and then combìne wìth your tapìoca flour, spìces, salt, bakìng powder. Mìx together.
5. Mìx your dry batter wìth your blended egg/sweet potato batter. Stìr together untìl smooth.
6. Fold ìn about 1/2 cup or more of your coconut flakes.
7. Pour ìnto your prepared pìe or cake pan.
8. Sprìnkle a handful of pecans on top.
9. Bake for 50 mìnutes, cover wìll foìl, then bake for 15 -20 mìnutes more. The edges wìll be crìspy brown.
10. Check the mìddle to make sure ìt’s no longer lìquìd. (see notes for more bakìng tìmes)
11. Remove from oven.
12. ìf you are not servìng thìs rìght away, place pìe ìn the refrìgerator to set more. ìt wìll stìll be custard lìke ìn the mìddle.
13. Sprìnkle wìth the remaìnìng coconut flakes and powdered sugar ìf desìred before servìng.

Recipe Adapted From cottercrunch.com

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