If you are from a northern state then sweet potato pie probably might not have ever graced your table. However, for many people that hail from the old south, sweet potato pie is a comfort food classic that conjures up nostalgic memories of Sunday dinners with Grandma.
There is a lot of debate about whether dairy based whip cream belongs on a classic sweet potato pie. If you are a whipped cream enthusiast you can always top the pie with the coconut whipped cream recipe found later in this chapter.
Large work bowl
Heavy duty tinfoil
Almond flour Paleo Pie crust recipe (Blind baked)
2 large sweet potatoes
3 tablespoons of coconut oil
½ cup of raw honey
½ cup of almond milk
2 large eggs
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1 teaspoon of fresh grated ginger
2 teaspoons of vanilla extract
½ teaspoon of salt
Here is how to make a delicious Sweet Potato Pie
Step 1: Prepare the almond flour Paleo pie crust and shorten the blind bake time to 7 to 10 minutes. You want the crust to be just baked enough that it’s done but will still integrate a little bit with the moisture of the sweet potato batter.
Step 2: Wash the sweet potatoes and wrap them in heavy duty tinfoil. Bake them in the oven for 20 to 30 minutes or until completely soft. Increase the heat on the oven to 375 degrees F.
Step 3: Allow the sweet potatoes to cool down enough to handle. Then peel them, cut into chunks and add them to the work bowl of your food processor. Pulse 4 to 5 times to make a chunky puree, then add the rest of the ingredients and run the food processor for 30 to 45 seconds or until you have a smooth pureed batter.
Step 4: Pour the batter into the blind baked pie crust and bake for 45 to 55 minutes or until a tooth pick poked into the middle comes out clean.