This is the second pie recipe I’m posting in 2 days. Is that too much?
Ehhhh, I don’t think so.
A very wise person once told me there is no such thing as too much pie. The only thing I have to say about that statement, though, is that it better be good pie.
This is a damn good pie. It all started this Thanksgiving, when we had sweet potato pie for dessert. That turned into having sweet potato pie for almost every meal until we finished the pie, which turned into experimenting with other variations of sweet potato pie to find the best one.
Somehow that turned into 5 pies, and an epic taste test. Not a bad experiment, right?
I liked all of the pies, but I do think that purple sweet potatoes create the best texture in a sweet potato pie overall. You could replace the purple sweet potato with any kind of sweet potato, but the purple sweet potatoes create a dense, thick, firm pie, while the orange ones give the pie a slightly different texture.
Even if you don’t usually like purple sweet potatoes, they taste amazing in the pie – trust me. If you already love purple sweet potatoes like me, then obviously you’re good to go!
This is an easy dessert to make for any holiday – it’s festive, customizable, and sweet without being a total sugar bomb. This pie is sweetened with maple syrup, so no refined sugar is used at all. And there’s something about that purple color that’s extra satisfying!
The most time-consuming parts of this pie are boiling the potato and baking the pie. Other than that, it’s as simple as mixing everything together with a hand mixer and popping it in the oven! The hardest part is waiting for it to cool before eating it. (Pro tip – use the freezer.)
Feel free to use a pre-made crust or the crust recipe I provided below. There’s something about a homemade crust that you can’t replace, though. You also don’t have to pre-cook the crust, because it will cook when you bake the pie.
This recipe is paleo, gluten-free, dairy-free, and vegetarian. If you’re looking for a delicious take on a sweet potato pie, look no further! That purple color will definitely get you interest, and one bite will have anyone sold!
Paleo Purple Sweet Potato Pie
Time: 2 hours
- 2 cups almond flour
- 2 tbsp coconut oil or ghee
- 1/4 tsp salt
- 1 egg
- 1 tsp cinnamon
- 2 tsp vanilla
- Optional: 1 tbsp maple syrup
- 1 lb purple sweet potato
- 1/2 cup coconut oil or ghee
- 1/2 cup + 2 tbsp maple syrup
- 1/4 cup coconut cream
- 1/4 coconut milk
- 2 eggs
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3 tsp vanilla
- Boil the sweet potato for 40-50 minutes, or until fork tender. Run cold water over the sweet potato, and remove the skin.
- Preheat your oven to 350*F. Grease a 9-inch pie pan with coconut oil.
- Combine all crust ingredients together in a bowl to form a dough. Press the crust into the pie pan, making sure to cover all sides evenly.
- Break apart the sweet potato in a large bowl. Add the rest of the ingredients into the bowl and mix everything together with a hand mixer until the mixture is smooth.
- Pour the filling into the unbaked pie crust.
- Bake the pie for 45-50 minutes, or until a knife inserted into the center comes out clean. The crust should be golden-brown.
- Allow the pie to cool. Serve and enjoy!