This delicious twist on a classic dessert makes it the perfect finish to your holiday meal.
1lb 30z sweet potatoes, peeled and chopped
1/2 c coconut cream (taken from the top of a can of coconut milk placed in the fridge overnight)
1/2 c applesauce
1/2 – 3/4 coconut palm sugar, to taste
1/2 tsp cinnamon
1/4 tsp nutmeg
5 egg yolks
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!
You can find Alton Brown’s original recipe here.