Post by Loupy on Oct 31, 2018 21:37:25 GMT -7
Southern Sweet Potato Pie (Comfort in a Pie Tin)
From: Jess @ paleogrubs.com/sweet-potato-pie-recipe?
There’s just something about down home Southern style cooking that’s extremely comforting. I’ve been experimenting with a few different recipes from the south as of late, and I’ve fallen in love with this Southern sweet potato pie. It features a tasty homemade pie crust that is perfectly flaky and an unbelievably good pie filling made with sweet potatoes and a variety of other savory ingredients. It's one of those "I can't believe this is paleo!" recipes that even non-paleo dieters seem to enjoy.
Serves: 16
Ingredient:
For the crust
1 ½ cups almond flour
¼ cup coconut flour
2 eggs beaten
4 tbsp melted coconut oil plus extra for greasing
2 tbsp honey
pinch of salt
For the filling
1 pound sweet potatoes, scrubbed and thoroughly washed
¼ cup melted coconut oil
¼ cup maple syrup
¼ cup coconut sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp pure vanilla extract
1/3 cup coconut milk
2 eggs
For decoration (optional)
1 cup whipped coconut cream
Directions
To make the crust, place all the ingredients in a bowl and mix to combine.
Refrigerate for minimum 2 hours.
To make the filling, preheat oven to 350°F.
Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 50-60 minutes or until tender.
Cut the sweet potatoes in half lengthwise and scoop out the flesh.
Place the sweet potato flesh, coconut oil, eggs, maple syrup, coconut sugar, cinnamon, nutmeg, vanilla extract and coconut milk in a food processor and pulse until smooth. Set aside.
Remove the dough from the refrigerator.
Press the dough into a lightly greased 9-inch glass pie dish.
Spread the filling into the prepared pie crust.
Bake in preheated oven at 350°F for 55-60 minutes or until the center of the pie is firm.
Remove from the oven and allow to cool completely before serving.
Serve with whipped coconut cream (if using).
Nutritional Information
Calories: 260
Total Fat: 19.6g
Potassium: 298mg
Sodium: 56mg
Total Carbs: 18.6g
Fiber: 3g
Sugar: 10g
Protein: 5g
From: Jess @ paleogrubs.com/sweet-potato-pie-recipe?
There’s just something about down home Southern style cooking that’s extremely comforting. I’ve been experimenting with a few different recipes from the south as of late, and I’ve fallen in love with this Southern sweet potato pie. It features a tasty homemade pie crust that is perfectly flaky and an unbelievably good pie filling made with sweet potatoes and a variety of other savory ingredients. It's one of those "I can't believe this is paleo!" recipes that even non-paleo dieters seem to enjoy.
Serves: 16
Ingredient:
For the crust
1 ½ cups almond flour
¼ cup coconut flour
2 eggs beaten
4 tbsp melted coconut oil plus extra for greasing
2 tbsp honey
pinch of salt
For the filling
1 pound sweet potatoes, scrubbed and thoroughly washed
¼ cup melted coconut oil
¼ cup maple syrup
¼ cup coconut sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp pure vanilla extract
1/3 cup coconut milk
2 eggs
For decoration (optional)
1 cup whipped coconut cream
Directions
To make the crust, place all the ingredients in a bowl and mix to combine.
Refrigerate for minimum 2 hours.
To make the filling, preheat oven to 350°F.
Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 50-60 minutes or until tender.
Cut the sweet potatoes in half lengthwise and scoop out the flesh.
Place the sweet potato flesh, coconut oil, eggs, maple syrup, coconut sugar, cinnamon, nutmeg, vanilla extract and coconut milk in a food processor and pulse until smooth. Set aside.
Remove the dough from the refrigerator.
Press the dough into a lightly greased 9-inch glass pie dish.
Spread the filling into the prepared pie crust.
Bake in preheated oven at 350°F for 55-60 minutes or until the center of the pie is firm.
Remove from the oven and allow to cool completely before serving.
Serve with whipped coconut cream (if using).
Nutritional Information
Calories: 260
Total Fat: 19.6g
Potassium: 298mg
Sodium: 56mg
Total Carbs: 18.6g
Fiber: 3g
Sugar: 10g
Protein: 5g
