Nothing says Thanksgiving quite like a decadent, gooey, smooth sumptuous sweet potato pie. This simple recipe is gluten-free, refined sugar-free and is so very dreamy you will have to go back for seconds.
Two cups mashed and cooked sweet potato
1 1/2 cup almond milk
3-4 ounces of melted butter
1 tsp vanilla
2/3 to 3/4 cup maple syrup
2 tbsp coconut flour
1/2 cup of tapioca flour
1/4 tsp salt
2 tsp cinnamon
2 tsp baking powder
2/3 cup unsweetened coconut flakes (plus for topping)
Pecan or walnuts (optional)
Preheat oven to 350F. Line a pie pan or cake tin with parchment paper. Next add your milk, eggs, maple syrup, vanilla, and butter in a blender and combine. Add your sweet potato mash/puree and blend again until smooth.
Transfer into a bowl.
In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
Mix your dry batter with your blended egg/potato batter. Stir together until smooth.
Fold in about 1/2 cup or more of your coconut flakes.
Pour into your prepared pie or cake pan.
Sprinkle a handful of pecans on top.
Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more, until the edges are a gorgeous golden crispy brown.
Remove from oven.
Sprinkle with the remaining coconut flakes, and add some pecans and walnuts on the top.
Serve either hot, or put in the fridge for later.