Paleo Sweet Potato Pie
Author: 
 
Ingredients
  • 2 medium sweet potatoes (about 1 1/2 pounds)
  • 1/2 cup coconut oil, melted
  • 1 cup arrowroot cookie crumbs (or 1/2 cup arrowroot flour)
  • 1/3 cup coconut sugar (for crust/topping)
  • 1/2 cup finely ground pecans
  • 1/2 cup coconut sugar (for pie filling)
  • 1/2 cup coconut milk
  • 2 eggs
  • 1 teaspoon cinnamon or 2-3 drops cinnamon (vitality) essential oil
  • 2 teaspoons vanilla
  • zest of 1 lemon or 3-5 drops lemon (vitality) essential oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg or 1 drop nutmeg (vitality) essential oil
Method
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.
  3. Reduce oven temperature to 350 degrees Fahrenheit.
  4. Mix coconut oil, arrowroot cookie crumbs, 1/3 cup coconut sugar and ground pecans until crumbs are moistened. Reserve 1/2 cup of the mixture for topping, pressing the rest into a glass or ceramic 9-inch pie plate.
  5. Mix together sweet potato flesh, remaining coconut oil, coconut sugar, coconut milk, eggs, cinnamon/oil, vanilla, lemon zest/oil, salt and nutmeg/oil. Beat well to combine.
  6. Pour sweet potato mixture into pie crust and smooth out the top.
  7. Bake for 30 minutes at 350 degrees Fahrenheit.
  8. Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.
Recipe by VeggieConverter at http://veggieconverter.com/sweet-potato-pie/