Sweet Potato Pie is a favorite in many of the Southern States and, while it sounds like a healthy dessert, it is traditionally made with heaps of refined-sugar and dairy.
In this Paleo version, organic sweet potatoes take center stage, second to eggs, natural sweeteners and coconut milk. It’s just as delicious, and a whole lot more nutritious!
2 cups organic sweet potatoes
1/4 cup coconut milk (canned and full fat)
1/2 cup honey/raw agave nectar
1 tablespoon ground cinnamon
1 pinch salt
+ Paleo Pie Crust ingredients
Pre-heat the oven to 425 degrees F.
Peel the sweet potatoes, slice them and place them in a pot or steamer for about 20 minutes, until they are soft.
Meanwhile, make the Paleo Pie Crust so the base is ready.
Once the sweet potato is cooked, place the eggs, cooked sweet potatoes, coconut milk, honey/agave, cinnamon and salt in a food processor and pulse for about a minute, or until well blended.
Pour the pie filling mix into the baked Paleo Pie Crust, reduce the oven heat to 350 degrees F and bake the pie for 45 minutes.
Remove the pie from the oven and allow it time to cool, then refrigerate it for at least an hour for the pie to set before serving.