Impossibly EASY Paleo Sweet Potato Pie with coconut is a paleo sweet potato pie recipe that’s IMPOSSIBLE to mess up! Made with simple, healthy ingredients! This easy sweet potato pie forms its own crust while baking. Ahh, yes, so good!
Impossibly EASY Paleo Sweet Potato Pie. Actually Impossibly EASY Paleo Sweet Potato Pie with coconut! There, life goals complete. I kid. Kinda. You see, I have a wee little confession to tell ya’ll. Ready?
Sometimes I cheat when it comes to baking. GASP! Shh…. don’t tell Martha.
But hear me out.
You see, sometimes (especially with paleo and vegan baking), the process can be tricky. Not like my one bowl brownies, no those are easy. I mean the pies and all that holiday jazz! Don’t get me wrong, I’m all about making my fancy schmancy layer cake and eating it too.
But when I’m in a time crunch, Cotter time crunch (see what I did there?), then I want a fast Impossibly EASY recipe/dessert/pie that I can RELY on. So I cheat. And by cheat I mean I basically skip the whole crust thing and the whole made from scratch dough things, and yada yada yada. Come on, you know you can relate and are SO intrigued. AM I RIGHT?
Hence this Impossibly EASY Paleo Sweet Potato Pie (with coconut).
What is the history of sweet potato pie?
The true name of this paleo pie is actually Impossible Pie. If you are southern or over the age of 30, you probably know what I’m talking about. Maybe? Yes? It’s called “impossible” because it’s impossibly EASY to make and IMPOSSIBLE to mess up! And because the pie will miraculously form its own crust while baking. Ahhh, see.. the magic gluten free paleo baking trick (aka cheat trick).
Ingredients in Paleo Sweet Potato Pie
All you need for my IMPOSSIBLY EASY paleo sweet potato pie recipe are:
- milk (coconut or almond milk)
- sweet potato puree or mashed sweet potato already cooked
- maple syrup and
- a few spices
Can you substitute sweet potato for pumpkin in pie?
Oh yes, you can! If you’re feeling more in the pumpkin state of mind, just substitute an equal amount of real pumpkin puree for the sweet potatoes in this recipe.
So, to make the pie, just add the ingredients into a blender and give a whirl.
Then pour the batter into a prepared (parchment paper lined) pie plate or cake tin. In the oven it goes, then BAM!
An oh so dreamy sweet potato pie with custard-like sweet potato casserole filling and crispy crust-like corners. Not to mention a crispy coconut topping. I might have thrown in some pecans just for kicks! You know, so you can really get that PIE flavor and crunch. Dang, that’s some serious use of the word CRUNCH today. I’m diggin it. 😉
If you are looking for a vegan cream pie version, um.. might I suggest you stop over at Texanerin and drool over her Paleo/Vegan Chocolate Cream Pie… swwooooooon!
Is sweet potato pie served hot or cold?
Anyway, I digress. Where was I? Oh yes… this…
Easy Paleo Sweet Potato Pie Recipe
Ya’ll, I could sit here and boast about how I devoted a whole day to make this dessert just to please everyone this Holiday season. But again, I’d be lying.
I did not do much at all. Which is why I ADORE this paleo pie recipe. It allows me to spend more time AROUND the table with family friends, yet still brings healthy comfort. Oh and it’s an seasonal pie, which makes it GLOW!
You know how I feel about comfort food dishes and FALL “glow” food. They make this season special.
Serious Corny moment. .. I want to provide Impossibly EASY gluten free/paleoish recipes so that you can sit back and relax.
As I mentioned Wednesday, that’s what I LOVE about this job and passion. I do the trial and error recipe work for you. No brain work needed on your end, just a few trusty kitchen tools (Blender, mixing bowls, pie pan, etc) and big appetite.Print
A Paleo sweet potato pie recipe that’s IMPOSSIBLE to mess up! Made with simple healthy ingredients and this pie forms its own crust while baking!
- 15 ounce can pureed sweet potato or 2 cups peeled and cooked mashed sweet potato
- 8 ounces non dairy milk (slightly warmed to mix with melted butter)
- 4 large eggs (at room temp)
- 3 ounces of melted unsalted butter (see notes for substitutes)
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 3 tbsp coconut flour
- 1/2 heaping cup of tapioca flour
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 cup unsweetened shredded coconut or flakes
- optional chopped maple nuts and coconut whip for topping
- Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.
- Using a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. You may also mix by hand if you’re using canned sweet potato puree.
- If using a blender, transfer batter into a bowl. Note – I’ve made this with peeled cooked sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.
- In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
- Gently add the dry batter with the wet batter. Mix until smooth.
- Fold in about 1/2 cup or more of your coconut flakes.
- Pour into your prepared pie or cake pan and sprinkle a handful of pecans on top (optional).
- Bake for 40 minutes. After 40 minutes, check for doneness with toothpick. If the middle doesn’t come out clean with toothpick then rotate the pie pan, cover with foil, and bake for an additional 15 -20 minutes. The edges will be crispy brown. (See notes for more baking times)
- Remove from oven and let cool for 15 minutes before serving. The inside of the pie will have more a pumpkin pie/custard like texture once cooled.
- Slice and top with coconut whip, if desired, before serving. See notes for making ahead.
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- Make ahead and storing – If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle. Place in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but flavor is still the same.
- Non dairy or vegan butter may be substituted.
- Category: dessert/pie
- Method: oven
- Cuisine: american
- Serving Size: 1 slice
- Calories: 332
- Sugar: 20.3g
- Sodium: 291.8mg
- Fat: 18.7g
- Saturated Fat: 11.8g
- Carbohydrates: 37.6g
- Fiber: 3.9g
- Protein: 5.4g
- Cholesterol: 132.4mg
Keywords: sweet potato pie recipe, paleo pie
Now how does that sound? Good stuff ya’ll!
I’ll end with my second confession of the day. This pie. This… Impossibly .. EASY… “Impossible” Pie. Well, I made it twice in one week. Yep, that easy. All because I was just curious on what baking method worked best. With nuts or without. Needless to say, we ate pie for breakfast all week. Paleo Sweet Potato Pie for breakfast is not a bad thing, in fact, it’s just as glorious as a strata. Just sayin….
See, that trial and error recipe tweaking has its perks! Haha. True Story.
More IMPOSSIBLY EASY recipes for you to make this season.
Friends, take time to ENJOY a fun filled weekend! After Halloween comes all the crazies. I mean Holiday shenanigan crazies. Don’t worry, I’ve got you covered. In fact, I kinda sorta have “detox” bowl recipe ready for you Monday. Yes, on Halloween. It’s no trick, I promise. Just an “impossibly easy” nourishing treat to start off the week right. Feeling GOOD!
What’s one IMPOSSIBLY EASY pie or holiday recipe you make? Do share! Please and thank you.