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!
- 1.5 cups pureed Sweet potato or two cups mashed (cooked and peeled) – See notes
- 1 1/2 cup almond or coconut milk (almond milk will cook faster)
- 4 eggs
- 3–4 ounces of melted butter
- 1 tsp vanilla
- 2/3 to 3/4 cup maple syrup
- 2 tbsp coconut flour
- a little over 1/2 cup of tapioca flour. Between 1/2 c to 2/3 cup.
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 2/3 cup unsweetened coconut flakes (plus for topping)
- optional pecan or walnuts
- Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
- Next combine your milk, eggs, maple syrup, vanilla, and butter in a blender. Add your sweet potato mash/puree and blend again until smooth. I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy. See notes
- Transfer into a bowl.
- In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
- Mix your dry batter with your blended egg/sweet potato batter. Stir together until smooth.
- Fold in about 1/2 cup or more of your coconut flakes.
- Pour into your prepared pie or cake pan.
- Sprinkle a handful of pecans on top.
- Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
- Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
- Remove from oven.
- 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.
- Sprinkle with the remaining coconut flakes and powdered sugar if desired before serving.
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- I prefer canned sweet potato puree if possible. Farmers Market has a great organic puree brand.
- 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. Simply pop in oven to warm again before serving. THe pie will not have as much height after cooling and being refrigerated, but still tasty.
- Pumpkin puree will also work if you don’t want to use sweet potato.
- If you are looking for a paleo whipped cream to go on top, try my coconut whip frosting.
- Nutrition shown is per slice, without nuts.
- Category: dessert/pie
- Method: oven
- Cuisine: dessert/pie
- 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 it’s 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.