Ingredients
- CRUST
- 2 1/2 cups almond flour
- 1 large egg (chia seed replacement recipe)
- 2 Tbsp. coconut oil
- 1/2 tsp. sea salt
- FILLING
- 1 pound sweet potatoes
- 1/2 cup coconut oil, melted
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs (chia seed replacement recipe)
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 tsp. sea salt
- 1/4 tsp. ginger
- 1/4 tsp. cardamom
- 2 tsp. vanilla extract
Preparation
Step 1
TO MAKE THE CRUST:
Preheat oven to 350
Place almond flour and salt in a food processor and pulse to combine
Add the egg and coconut oil and pulse until the dough forms together
Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes
Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand.
Pierce the crust with a fork a few times. This will prevent the dough from bubbling while baking
Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling
TO MAKE THE FILLING:
Bake the whole sweet potato in the oven at 425 for 40 to 50 minutes, or until done, allow to cool slightly and remove the skin
Place the sweet potato in a large bowl, add the remaining filling ingredients
Beat on medium speed with a hand mixer until filling is smooth
Pour filling into the cooled pie crust.
TO BAKE THE PIE:
You can wrap aluminum foil around the crust edges if you do not wan them to get too brown
Bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool