Purple Sweet Potato Pie
Vegetarian: undefined
MAKES: serving
Ingredients
4 Tbsp solid, cold coconut oil
2 cups almond flour
2 tsp cinnamon
1 Tbsp brown sugar
2 cups purple sweet potato puree or 1 15-oz can sweet potato puree
1 15-oz can full-fat coconut milk
1/2 tsp ground ginger
1/8 tsp ground allspice
1/4 cup pure maple syrup
2 tsp coconut flour
Directions
Crust
Preheat oven to 350°F. Grease a pie plate with coconut oil.
Add almond flour, coconut oil, 1 tsp cinnamon and brown sugar to a food processor or blender until it resembles sand and you are able to press it together with your fingers.
Pour into your prepared pie plate and press into the bottom and up the sides using your fingers.
Bake 15 minutes.
Filling
Combine sweet potato puree, coconut milk, 1 tsp cinnamon, ground ginger, ground allspice, maple syrup and coconut flour into a food processor or blender and blend until smooth. If it's too thick, add a little more coconut milk.
Pour filling mixture on top of the hot crust, smoothing out the top with a spatula. Increase oven temperature to 425°F.
Immediately return pie to oven for 15 minutes, then reduce heat to 350°F. Bake 15-20 minutes. The pie should look set, but do not let the edges brown.
Remove pie from oven and transfer to a cooling rack to cool to room temperature, then refrigerate overnight (not optional).