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.
- 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