Name: Sweet Potato Pie (grain and dairy free)
Ingredients: 2 cups cooked sweet potato puree; 3 eggs; 2/3 cup sweetened condensed coconut milk (here’s my recipe); 2 TBS coconut oil (like this), butter or ghee (like this), softened; 1/2 tsp cinnamon powder; 1/2 tsp allspice powder (like this); 1/2 tsp ginger powder; 2 pinches of clove; 1/2 tsp celtic sea salt (I use this one); 3/4 cup hazelnuts, preferably soaked and dehydrated; 1 cup almond meal (like this); 1/4 tsp celtic sea salt; 4 TBS coconut oil , butter, or ghee (melted); 2 TBS RAW honey (like this)

Ingredients

Scale

2 cups cooked sweet potato puree
3 eggs
2/3 cup sweetened condensed coconut milk (here’s my recipe)
2 TBS coconut oil (like this), butter or ghee (like this), softened
1/2 tsp cinnamon powder
1/2 tsp allspice powder (like this)
1/2 tsp ginger powder
2 pinches of clove
1/2 tsp celtic sea salt (I use this one)

FOR CRUST:

3/4 cup hazelnuts, preferably soaked and dehydrated
1 cup almond meal (like this)
1/4 tsp celtic sea salt
4 TBS coconut oil , butter, or ghee (melted)
2 TBS RAW honey (like this)

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Instructions

Prepare crust by preheating oven to 350’F and placing a large baking sheet in the oven to heat up.
Process hazelnuts in food processor until resembles a course flour. Then add in rest of crust ingredients and pulse until well combined.
Press mixture into glass pie dish and bake for 12 minutes to firm up a bit. You will not see much of a color change in the crust. Allow to cool completely.
To make pie filling: Preheat oven to 400’F. Be sure the large baking sheet is still in there.
With a hand blender, combine sweet potato puree and eggs until smooth and creamy. Add rest of ingredients and mix again until well incorporated. Be mindful not to over-process as the sweet potatoes can get pasty and sticky.
Pour into cool, prepared pie crust and place onto hot baking sheet in oven. Bake for 10 minutes on 400’F , then turn oven down to 325’F and bake until set, about 40-45 minutes.
Allow to cool slightly then place in fridge to cool completely. Serve as is or garnish with coconut cream or whipped cream. ENJOY