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Paleo Sweet Potato Pie baked in a pie pan

Paleo Sweet Potato Pie

A beautiful dessert that has a creamy and spicy filling combined with a wonderfully flaky crust.
4.50 from 2 votes
Slice of Paleo
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Sweet Potato Baking Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 389 kcal

Equipment

  • 1 8-9 inch pie pan
  • 1 food processor

Ingredients
  

  • 1 paleo pie crust
  • 2 cups cooked sweet potato
  • 1/2 cup maple syrup
  • 1 cup canned coconut milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • coconut whipped cream

Instructions
 

  • Place a can coconut milk in the refrigerator overnight the day prior to making whipped cream if you plan to serve with the pie.
  • Pierce 2 medium sweet potatoes with a fork. Place on an aluminum foil lined pan and bake for 1 hour at 375°F. Let cool, then peel and mash with a fork or puree in a food processor. Measure 2 cups worth. (Puree can be made the day before and stored in the refrigerator until needed.)
  • Preheat the oven to 350°F. Make the paleo pie crust per instructions (see link above). Blind bake or partially bake for 15 minutes. (The crust can be made the day before and refrigerated raw in the pie pan overnight, then partially baked just prior to making the pie.)
  • Place all of the ingredients--cooked sweet potato, maple syrup, coconut milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt in a food processor. Blend until smooth. When measuring the coconut milk, try to get as much of the white cream as possible and less of the clear liquid.
  • Pour the filling into the partially baked crust. Bake pie at 350°F for 45-55 minutes. Check at 45 minutes. The center jiggle will be about the size of a quarter when it's done baking.
  • Remove from oven and place the pan on a cooling rack. Let cool to room temperature. Serve when cooled or place in the refrigerator for the next day. Make coconut milk whipped cream (see link above) and add a dollop to the pie.
  • Store pie in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. If stored in the freezer, thaw overnight in the refrigerator prior to serving.

Notes

Nutritional information is approximate and does not include whipped cream topping.

Nutrition

Calories: 389kcalCarbohydrates: 43gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 82mgSodium: 238mgPotassium: 515mgFiber: 4gSugar: 18gVitamin A: 13573IUVitamin C: 15mgCalcium: 76mgIron: 2mg
Keyword paleo dessert, paleo pie crust, sweet potato pie
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