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Alton Brown’s Sweet Potato Pie – Paleoized


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


Units Scale

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

1/23/4 coconut palm sugar, to taste

1/2 tsp cinnamon

1/4 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!


You can find Alton Brown’s original recipe here.

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