Tis the season for all things pies! This year I wanted to make a more unique pie than just your average pumpkin or apple, so I decided to go with my favorite food; sweet potatoes!

This can be made with orange sweet potatoes or purple if you are going for a little different color. It is completely Paleo, grain, gluten, and dairy free, and delicious. After MANY attempts, I finally found a crust that I approved of and held up to the test.

Ingredients:

For the crust:

  1. 3/4 cup almond flour
  2. 1/2 cup coconut flour
  3. 1/2 cup tapioca flour
  4. 1/2 tsp salt
  5. 1 tsp coconut sugar
  6. 2 eggs
  7. 2 TB melted coconut oil

For filling:

  1. 3 large egg yolks
  2. 3/4 cup coconut cream
  3. 3 tsp gelatin
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/2 cup coconut or maple sugar plus 1 TB divided (use white sugar if you want a more purple or orange pie)
  7. 1/2 tsp salt
  8. 1.5 cup sweet potato mash (around 2 large sweet potatoes)
  9. 3 egg whites

Instructions:

For crust:

  1. Preheat oven 350F
  2. Put all of the dry crust ingredients into the food processor and pulse until mixed (around 5 pulses).
  3. Add the eggs and coconut oil and pulse until dough is formed into a ball.
  4. Spray a pie pan and press dough into the pan in an even layer and up around the edges.
  5. Bake 20-25 minutes until browned.

For filling:

  1. While crust is in the oven, pierce your sweet potaotes with a fork and also put them in the oven, bake them for 40 minutes or until they are very soft. Slice them open and let the inside cool. Once cooled scoop out 1.5 cups of the flesh and mash with a fork or put in a food processor until smooth.
  2. Mix your yolks and coconut milk together with a whisk.
  3. In a pot, add your coconut milk and yolk mixture, gelatin, cinnamon, nutmeg, 1/2 cup of sugar, and salt and bring the pot to medium high heat, whisking constantly. Whisk until it starts to thicken, you will be able to feel it, but don’t let the mixture curdle or scramble (get chunky). Just go until it is thick enough to coat a back of a spoon and take off the stove.
  4. Whisk in your 1.5 cups of sweet potato mash until smooth. Transfer to a bowl and refrigerate while you finish the rest of the steps.
  5. Add your egg whites to a metallic bowl and whisk to medium stiff peaks then add your 1 TB of sugar. (I recommend an electric mixer or this will take a while).
  6. Gently fold in the egg whites into the sweet potato mixture, I recommend watching a youtube on this if you don’t know how, or the notorious Schitt’s creek episode called Family Dinner lol.
  7. Pour mixture into even layer in the crust and set over night.
  8. Top with candied pecans if desired!

Print Friendly, PDF & Email Print Recipe