I’ve had a lot of requests for the pie recipe from my birthday and so here goes! I found it online at a forum posting here , but then we modified it as we went along. The main changes are no honey (our sweet potatoes are sweet enough) and baking dishes used.
It is paleo friendly, gluten free, and dairy free recipe for dessert, side dish, or an after workout snack!
Paleo Sweet Potato Pie:
– Sweet Potatoes (equal parts potato to milk, adjust as needed)
– 1 can Coconut Milk (I used full fat)
– 2 Eggs
– Spices (we used cinnamon and cloves, anything used for pumpkin pie would work for this)
* Often times yams are called sweet potatoes – I don’t know how those would work as we used actual Japanese Sweet Potatoes grown locally. Canned sweet potatoes are also an option.
Wash and dry the potatoes, then toss them naked and unpoked into a 375F oven to bake. We don’t use foil, just a cookie sheet on the rack below for drips. Start checking them after 1 hour, they should be soft to squeeze like with russet potatoes. Ours took about 1.5 hours to cook due to size.
After potatoes have cooled, remove the skin and mash them. The skin can be eaten or saved for cooking with later. Unlike russet or other potatoes, these are not part of the nightshade family and so are safe to eat.
We never measured the sweet potato volume, just added milk until the consistency seemed right. If you’ve made a few pumpkin pies, you’ll know the type of consistency to aim for. Otherwise I’d suggest aiming for equal parts potato to milk as the original recipe called for one can of sweet potato to each can of milk.
Add two eggs per can of milk, we doubled the recipe so had 2 cans of milk and 4 eggs.
Add spices to taste. Traditionally used spices would include cinnamon, cloves, nutmeg, allspice – and never forget the love!
We do not have a pie pan, but instead split the mix between two small rectangle baking dishes. Seemed to cook up just the same as it would have with a pie pan. The original recipe called for oiling the dish and coating it with your choice of flour (they used almond flour), but this proved unnecessary for our pies. Plus we lacked a paleo friendly flour.
In a preheated oven, cook the pie at 425F for 15 minutes then lower temperature to 350F.
Cook another 35-45 minutes. Ours were ready at 40 minutes.
They were good warm, but also very tasty cold! Enjoy!