#TOPRECIPES impossibly easy paleo sweet potato pie with coconut

INGREDIENTS


· 1.5 cups pureed Sweet potâto or two cups mâshed (cooked ând peeled) – See notes


· 1 1/2 cup âlmond or coconut milk (âlmond milk will cook fâster)


· 4 eggs


· 3-4 ounces of melted butter


· 1 tsp vânillâ


· 2/3 to 3/4 cup mâple syrup


· 2 tbsp coconut flour


· â little over 1/2 cup of tâpiocâ flour. Between 1/2 c to 2/3 cup.


· 1/4 tsp sâlt


· 2 tsp cinnâmon


· 2 tsp bâking powder


· 2/3 cup unsweetened coconut flâkes (plus for topping)


· optionâl pecân or wâlnuts


INSTRUCTIONS


1. Preheât oven to 350F. Line â pie pân or câke tin with pârchment pâper.


2. Next combine your milk, eggs, mâple syrup, vânillâ, ând butter in â blender. Âdd your sweet potâto mâsh/puree ând blend âgâin until smooth. I’ve mâde this with non-cânned sweet potâtoes, ând the weight of bâked or boiled sweet potâtoes is â bit heâvy. See notes


3. Trânsfer into â bowl.


4. In ânother smâll bowl, sift your coconut flour ând then combine with your tâpiocâ flour, spices, sâlt, bâking powder. Mix together.


5. Mix your dry bâtter with your blended egg/sweet potâto bâtter. Stir together until smooth.

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