Crustless Sweet Potato Pie
Ingredients
The filling
-
15
ounce
can pureed sweet potato or 2 cups peeled and cooked mashed sweet potato
-
8
ounces
non-dairy milk (slightly warmed)
-
4
large
eggs (at room temp)
-
3
ounces
melted unsalted butter
-
1
teaspoon
vanilla extract
-
⅔
cup
maple syrup
-
3
tablespoons
coconut flour
-
½
heaping cup
tapioca flour
-
¼
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
2
teaspoons
baking powder
-
½
cup
unsweetened shredded coconut or flakes
Optional toppings
-
to taste
chopped nuts
-
to taste
whipped coconut cream
Instructions
- Preheat the oven to 350°F and prepare a pie pan with parchment paper.
- In a blender or using a hand mixer, combine non-dairy milk, eggs, maple syrup, vanilla, and melted butter, then add sweet potato and mix until smooth.
- In a separate bowl, sift together coconut flour, tapioca flour, spices, salt, and baking powder.
- Gently mix the dry ingredients into the wet mixture until smooth, then fold in shredded coconut.
- Pour the batter into the prepared pie pan and optionally sprinkle with nuts.
- Bake for 40 minutes, checking for doneness with a toothpick. If not done, cover with foil and bake for an additional 15-20 minutes.
- Allow to cool for 15 minutes before serving, optionally topping with coconut whip.
Nutrition Facts (estimated)
Servings
6-8
Calories
330
Total fat
18.4g
Total carbohydrates
39.1g
Total protein
5.9g
Sodium
160mg
Cholesterol
108.3mg
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