What’s Not to Love About Pie?
I’m not sure what my favorite part of this pie recipe is — the tasty crust or the incredibly satisfying filling. The crust itself is pretty simple to make. You’ll need just a few common paleo baking ingredients: almond flour, coconut flour, eggs, melted coconut oil, honey, and just a pinch of salt. Mix everything together in a bowl and then refrigerate for a minimum of two hours. I’m sure you can already tell just by reading that ingredient list, but this pie crust has a ton of flavor going for it. Even better, using almond and coconut flours instead of refined white flours makes your pie crust incredibly healthy as well. During the refinement process, white flour is stripped of nearly all of its nutritional value, making it quite an unhealthy baking ingredient. (1)
While your pie crust mixture is in the fridge, you can turn your attention to the next step and place your sweet potatoes in the oven for about an hour. While white potatoes are off limits when following a paleo diet, sweet potatoes are actually a fantastic paleo friendly carb source. They are incredibly nutrient-dense, offering plenty of essential vitamins, minerals, antioxidants, and they even possess certain anti-inflammatory nutrients. (2) Once your sweet potatoes are nice and tender, you can then cut them in half and scoop out the flesh.
To finish off your pie filling, you’ll be placing the sweet potato flesh inside a food processor along with the rest of the tasty ingredients. Add in the rest of your melted coconut oil along with the eggs, maple syrup, coconut sugar, cinnamon, nutmeg, coconut milk, and vanilla extract. Everything in this pie filling has been carefully selected to provide the maximum amount of flavor possible. I guarantee once you taste this sweet and savory filling that this pie will earn a top spot amongst classic favorites like blueberry or apple pie.
All that is left to do is remove your pie crust from the fridge and line it with your savory pie filling before baking the pie in the oven for about 55-60 minutes. To make this dessert even more mouthwatering, I highly recommend serving it with a delightful homemade whipped coconut cream topping. And don’t worry, thanks to all of the healthy ingredients used in this recipe, you won’t have to feel guilty about going back for seconds!
P.S. – If you are a pie lover but you aren’t quite sold on having a sweet potato pie for dessert, there’s no need to worry. Here’s a few other fantastic paleo pie recipes that you can try out:
#3 – Berry Chocolate Pie
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- For the crust
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 eggs beaten
- 4 tbsp melted coconut oil plus extra for greasing
- 2 tbsp honey
- pinch of salt
- For the filling
- 1 pound sweet potatoes, scrubbed and thoroughly washed
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/3 cup coconut milk
- 2 eggs
- For decoration (optional)
- 1 cup whipped coconut cream
- To make the crust, place all the ingredients in a bowl and mix to combine.
- Refrigerate for minimum 2 hours.
- To make the filling, preheat oven to 350°F.
- Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 50-60 minutes or until tender.
- Cut the sweet potatoes in half lengthwise and scoop out the flesh.
- Place the sweet potato flesh, coconut oil, eggs, maple syrup, coconut sugar, cinnamon, nutmeg, vanilla extract and coconut milk in a food processor and pulse until smooth. Set aside.
- Remove the dough from the refrigerator.
- Press the dough into a lightly greased 9-inch glass pie dish.
- Spread the filling into the prepared pie crust.
- Bake in preheated oven at 350°F for 55-60 minutes or until the center of the pie is firm.
- Remove from the oven and allow to cool completely before serving.
- Serve with whipped coconut cream (if using).
|Vitamin A||218.2 µg|
|Vitamin C||2.1 mg|
|Folic Acid (B9)||12.4 µg|