This delicious twist on a classic dessert makes it the perfect finish to your holiday meal. ?

Ingredients

(Makes 1 x 9″ pie)

1lb 3oz sweet potatoes, peeled and chopped

½ c coconut cream (taken from the top of a can of coconut milk placed in the fridge overnight)

½ c applesauce

½ – ¾ coconut palm sugar, to taste

½ tsp cinnamon

¼ tsp nutmeg

5 egg yolks

salt

1x 9” Perfect Paleo Pie Crust

1 c chopped pecans

1 Tbsp maple syrup

Method:

Preheat oven to 350º.
Steam sweet potatoes until tender, 15-20 min. Remove the sweet potatoes from the steamer and mash.
Combine all ingredients except maple syrup and pecans in a medium bowl. Using an electric mixer, mix until completely combined and well incorporated. Pour filling into prepared crust. Sprinkle pecans evenly over the pie. Drizzle with maple syrup. Bake 50-55 min. Allow the pie to cool completely before serving. Store pie in the refrigerator. Enjoy ?

*HERE is the original recipe

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