I have never before had sweet potato pie yet for some unfathomable reason, all I wanted was sweet potato pie. I left what I was doing, headed into my kitchen, and started whipping this up.
For starters, preheat the oven to 200 degrees Celsius. Then, the crust. Hmm – paleo detox friendly pie crust. No problem – I got the coconut flour and tapioca out and got cracking (of course, you can use almond flour; and I did think about grinding some pecans to add to the flour mix but decided against it). Adding eggs, water, ghee, bicarbonate of soda, and salt, a dough was born.
As you can see from the pic below, the sweet potatoes that I used are white, not orange. It would probably look a lot better with the orangey ones but this is just as delicious! For the filling, I peeled, cubed, and boiled one large sweet potato. Once softened, I mashed it and added an egg, cinnamon powder, ground cumin and coriander, salt, coconut milk, and ghee. I then used an immersion blender to get a smooth consistency.
I got my muffin tray, greased 6 muffin ‘pots’ with a little ghee/olive oil mixture, and pressed balls of dough out into each to create the ‘cases’. I do not have a picture of this stage as I was too busy dancing around at the fact that I’d managed to actually get the dough right. Prick the base with a fork, put into the oven, and bake for about 5 minutes.
Remove the muffin tray from the oven, and now it’s time to fill the cases. Spoon the filling into each case.
These sure are a treat. It really doesn’t take that long to prepare and they will certainly satisfy!
The recipe below was adapted from Paleo Cupboard.
Recipe for Paleo Sweet Potato Pie
What you need:
– ½ cup coconut flour (or almond flour)
– ½ cup tapioca flour
– pinch of Himalyan salt
– ½ tspn bicarbonate of soda
– 2 Tblspns ghee, melted (or coconut oil)
– 2-3 Tblspns water
– 1 large egg, whisked
For the Filling
– 1 large sweet potato (baked/boiled/steamed)
– 3 Tblspns ghee or coconut oil, warmed if solid
– ¼ cup coconut milk (or almond milk)
– a drop of vanilla bean paste (or 1 tspn vanilla extract)
– 1 large egg, whisked
-¼ tspn ground cinnamon
– ¼ tspn nutmeg (I used cumin as I didn’t have any nutmeg, & it worked)
– pinch of Himalayan salt
What you need to do:
1. Preaheat oven to 200 degrees celcius. Get started on the dough.
2. To make the crust, combine the coconut flour, tapioca flour and salt. Add the wet ingredients and stir with a fork, then knead the dough by hand, in the bowl, until well combined. The dough should be moist. Let this rest whilst you make your filling.
3. Add sweet potato and all the filling ingredients to a mixing bowl. Mix thoroughly, and use an immersion blender to create a smooth consistency (or whisk with a hand blender). Set aside.
4. Grease muffin tray (6) with ghee and olive oil mixture. Divide the dough into six balls and press each one out into the muffin ‘pots’ to create the crust. Prick he base with a fork. Bake in the oven for 5 minutes.
5. Remove the crust from oven and fill. Bake for another 15 minutes, or until the filling is set and crust is golden brown.
6. Remove and let it cool for about 10 minutes in the tray before turning out. Done!
Serve as a side dish or as a snack. Delicious!
Don’t forget to follow my blog and stay up to date by signing up via email, like the Living Spot Facebook page, on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog.
Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks!