I big puffy heart custard pies (minus the gluteny crust). So this custardy sweet potato pie with a cookie crumb/pecan crust is absolutely perfect. The recipe comes from a great cookbook I recently acquired, the Outlander Kitchen Cookbook. The cookbook is based in part on foods from the awesome scifi-romance series, Outlander. The natural herbal remedies and yummy whole foods recipes mentioned in the book series in such detail always intrigued me. So when I saw the cookbook, I knew it would be great to try.
I love old cookbooks and this one is based primarily on modernized versions of recipes from the 1740s, so you can’t get much older in a cookbook. The best part about old cookbooks is they don’t use convenience foods, so it’s all real, whole ingredients. I made a few minor alterations to make this recipe grain free and dairy free.
Paleo Sweet Potato Pie
Adapted from Outlander Kitchen Cookbook
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
Preheat oven to 400 degrees Fahrenheit.
Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.
Reduce oven temperature to 350 degrees Fahrenheit.
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.
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.
Pour sweet potato mixture into pie crust and smooth out the top.
Bake for 30 minutes at 350 degrees Fahrenheit.
Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.
Results
Holy wow! First of all, how did I never think to do pumpkin pies with this type of crust? Duh. Grain free and easy. The girls each had at least three pieces on day one. They would’ve had more, but I said no. Hah. It is absolutely delicious. It’s similar to pumpkin pie, but a bit more rich. If you like custardy pies (no matter what you think you think of sweet potatoes) give this a shot. Mr. Meaty doesn’t care for sweet potatoes. At all. He still thought this was pretty good, considering.
- 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
- Preheat oven to 400 degrees Fahrenheit.
- Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.
- Reduce oven temperature to 350 degrees Fahrenheit.
- 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.
- 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.
- Pour sweet potato mixture into pie crust and smooth out the top.
- Bake for 30 minutes at 350 degrees Fahrenheit.
- Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.
