This delicious twist on a classic dessert makes it the perfect finish to your holiday meal. ?
(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
1x 9” Perfect Paleo Pie Crust
1 c chopped pecans
1 Tbsp maple syrup
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