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What you’ll need…
1 pound sweet potatoes (2 medium ones)
1/2 cup butter, melted
1/4 cup honey
1/2 cup coconut milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust (see our recipe below)
Whipped cream (optional)
Begin by boiling or steaming the whole sweet potatoes until soft, about 45 minutes.
While the potatoes are cooking, you can make the crust (see our recipe below). Preheat the oven to 350°F. When the sweet potatoes are done, run them under cold water until they can be handled by hand.
Remove the skin. In a large bowl, mix together the cooked sweet potatoes with the melted butter, honey, coconut milk, eggs, nutmeg, cinnamon, ginger, and vanilla. Mix until smooth. Pour the sweet potato filling into the prepared pie crust and bake for 70 minutes.
When done, the pie will still be a little jiggly. Let it cool completely before serving and serve with optional whipped cream.
Yield: 8 to 10 servings
Gluten-Free Almond Flour Pie Crust
2 cups almond flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons butter, melted
1 egg
2 tablespoons honey
Whisk together the almond flour, salt, cinnamon, and nutmeg in a medium bowl.
In a small bowl, mix together the melted butter, egg and honey.
Pour the liquid mixture into the dry mixture and stir until well combined.
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