Last weekend I was heading to a housewarming party and decided to bring a dessert. I’ve always wanted to try my hand at a Sweet Potato Pie but had never gotten around to it.
This seemed like the perfect opportunity. As we keep grains and sugar to a minimum around my house, I decided to create my own recipe on the fly. Luckily it turned out well and there wasn’t a single piece left at the end of the soiree. 🙂
I’m sharing it with you, just in time for the holidays. I can’t wait to make it again!
It was soooo tasty!
Preheat oven to 350 degrees.
* 1 cups raw almonds
* 1 cups of pecans
* 1/4 cup of pumpkin seeds.
* 4 dried, de-seeded dates
* 1/4 cup of melted coconut oil
Add nuts and seeds to food processor. Pulse until nuts and seeds are crushed into small chunks.
Add in dates and coconut oil. Pulse again till mixture is moist and dates are mashed.
Pat mixture into pie pan on the bottom and up the sides.
Sweet Potato Mixture:
▪ 2 & 1/2 Cups of peeled,cubed, and steamed sweet potato
▪ 1/4 cup melted coconut oil
▪ 1/2 cup of unsweetened coconut milk
▪ 2 eggs
▪ 2 TBSP maple syrup
▪ 1 tsp vanilla extract
▪ 1/4 tsp salt
▪ 1/2 tsp cinnamon
▪ 1/2 tsp ginger
▪ 1/4 tsp cloves
Add all ingredients to a bowl and mix with an electric mixer. Pour into pie pan and bake for 45-50 minutes.