Perfectly UnSweet Sweet Potato Pie

4 Feb

Today’s preamble is short and sweet but the recipe is really not– I made Civilized Caveman’s gf/sf/pretty paleo sweet potato pie during the snow. It has all the yummy texture of sweet potato pie, but none of the goopy caro-syrup oversweetness. MrKef is more or less used to the warnings that come with my baked goods (“It’s a chocolate chip cookie, but without the chocolate, the chips, and it’s more like a muffin than a cookie.”), but two other additional lovers of gluten and sugar tried and approved of this pie. I really enjoyed eating it for breakfast, and SummitKef both gave this pie her stamp of approval and agreed that it belongs in the realm of morning foods.

This is an easy-peasey recipe–the original contains pecans, but I didn’t have those on hands so nixed them and made a few other tweaks. My recipe is below, but definitely check out Civilized Caveman for more brilliant takes on old baking tricks.FullSizeRender (6)

Not-Too-Sweet Sweet Potato Pie

Ingredients

For the Crust

  • 1.5  c almond flour
  • 1/2 c coconut flour
  • 1/2 c coconut oil, melted (I used olive oil)
  • 2 tsp cocoa powder
  • 1 tsp raw organic honey
  • 1/4 teaspoon salt
  • 2-3 TBS ice cold tap water

For the filling

  • 2 sweet potatoes, about 1.5 lbs
  • 6 ounces full fat coconut milk
  • 1-2 very ripe bananas
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 egg yolks
  • 1-2 tsp raw organic honey
  • salt to taste
  • 1 TBS maple syrup


Assembly

  1. Preheat oven to 350. Roast sweet potatoes for 45-60 minutes, or until tender. Set aside and let cool.
  2. Mix together all the crust ingredients except water in an electric mixer fitted with the paddle attachment. Once mixed well, add water 1 TBS at a time until a nice dough has formed that won’t stick to your hands. Press it into a pregreased, parchment paper lined 9 inch cake pan
  3. Remove the skins of cooled sweet potatoes and mash them in a bowl. Add coconut milk, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a stand mixer or whisk mix well get a nice and smooth filling. My batter was a little too runny, so I added another banana.
  4. Pour filling into crust. Drizzle thewith maple syrup if that’s your jam.
  5. Bake for 45-55 minutes or until a tooth pick comes out clean.

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