Let’s do some simple math. Pie math (not to be confused with π math)…
Thanksgiving = pie.
Paleo = guilt-free.
Paleo Sweet Potato Pie = Thanksgiving bliss. You can start thanking me now.I was on the prowl for a Paleo-perfect recipe for this Thanksgiving, and kind of just assumed I’d end up trying out some combination of brussels sprouts, bacon, and kale (not that those are bad things). Something I didn’t think was on my radar: pie. The crown jewel on the Thanksgiving table DEFINITELY doesn’t scream Paleo. But then Lindsay over at Cotter Crunch went ahead and blew my mind with this recipe anyways. I’m definitely okay with that.Another perk of this pie: NO CRUST MAKING. This pie forms its own gosh-dang crust as it’s baking. Can you believe it? We’re actually tossing all of the wet ingredients in the blender which couldn’t be easier.After a quick whirl, we mix our dry ingredients (a coconut and tapioca flour mixture suits this recipe quite well) and a good scoop of coconut flakes for a little texture. I added a dash of nutmeg and ginger to the cinnamon to spice things up just a little more.
Really, you’re supposed to bake this pie in parchment paper. I didn’t have parchment paper, so we made do with tin foil. Spoiler alert: it still tasted amazing. Topped with a hearty dose of pecans!This slice was just begging to be topped with a sprinkling of powdered sugar. Is powdered sugar Paleo? Probably not, but it’s delicious. If you’re really wanting to ride the Paleo train, Lindsay’s also got a fantastic recipe for coconut cream whipped frosting.You have no idea how hard it was for me to take these pictures and not just eat the pie…Annnnnndddddd we caved.Creamy, sweet, with a delightful crunch from the pecans and coconut. This pie is easier than anything your Thanksgiving table has seen before and is full of goodness, to boot. I planned on saving a slice or two for the actual day, but I’ve already eaten most of it for breakfast…
Impossibly Easy Sweet Potato Pie (paleo, gf)
from Cotter Crunch
- 2 cups mashed sweet potato
- 1 1/2 cup almond or coconut milk (I used coconut!)
- 4 eggs
- 3 ounces of melted butter/ghee
- 1 tsp vanilla
- 2/3 cup maple syrup
- 2 tbsp coconut flour
- 1/2 c. tapioca flour
- 1/4 tsp salt
- 2 tsp cinnamon (I added 1 tsp of nutmeg and ground ginger as well)
- 2 tsp baking powder
- 2/3 cup unsweetened coconut flakes
- crushed pecans/walnuts (optional)
- powdered sugar (optional)
- Preheat oven to 350F. Line a pie pan or cake tin with parchment paper (or if you’re out, tin foil).
- Combine milk, eggs, maple syrup, vanilla, and butter in a blender. Add sweet potato mash and blend again until smooth.
- Transfer into a bowl.
- In another small bowl, sift coconut flour and then combine with tapioca flour, spices, salt, and baking powder. Mix together.
- Mix your dry batter with your blended sweet potato. Stir together until smooth.
- Fold in about 1/2 cup or more of the coconut flakes. Pour into 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 it’s no longer liquid, then 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.