LOVIN' LIFE... Grain Free


Easy Blender Sweet Potato Pie


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Soooo, if you'd like to avoid cracks on the top of this delicious pie, do as I say and not as I did! Just follow my instructions below and stop baking it while the center is still slightly jiggly! Even though this one baked a bit too long, it still tasted amazing. Using just nutmeg and honey really makes this a stand out from traditional pumpkin pie. I love the flavor of this pie and hope you will too.

Grain Free Sweet Potato Pie
Yields1 Serving

Ingredients

 1 (9-inch) par-baked pie crust
 16 oz peeled, chopped, raw sweet potato/yam (about 3 medium)
 1 cup heavy cream, coconut milk or ¾ cup nut milk plus ¼ cup melted butter or coconut oil
 3 large eggs
  cup honey
 1 ½ tsp nutmeg
 ½ tsp pure monk fruit or stevia
 ½ tsp sea salt
Crust
 1 ¼ cups pecan pieces
 2 tbsp of any REAL BREAD Baking Mix or coconut/almond flour
 2 tbsp butter or coconut oil
  tsp monk fruit or 3 tablespoons sweetener, such as Swerve

Directions


1

Set the oven to 425 degrees.

2

Add everything to your blender and blend on high for about a minute until very smooth.

3

Brush the inside of the pie crust with a beaten egg.

4

Pour the contents of the blender into the crust and bake for ten minutes.

5

Turn the oven temperature down to 350 degrees and continue to bake until almost set in the center but still jiggles slightly, about 50 more minutes.

6

Turn off the oven, crack the door and let the pie set for about an hour.

Crust
7

Brush a pie pan with coconut oil.

8

Whirl the pecans and shredded coconut in a small food processor until finely ground.

9

Pulse in the rest of the ingredients.

10

Press this mixture into the bottom of your pie pan and up the sides.

11

Place in a cold oven, set the temperature for 325° and bake 10-15 minutes.

Ingredients

 1 (9-inch) par-baked pie crust
 16 oz peeled, chopped, raw sweet potato/yam (about 3 medium)
 1 cup heavy cream, coconut milk or ¾ cup nut milk plus ¼ cup melted butter or coconut oil
 3 large eggs
  cup honey
 1 ½ tsp nutmeg
 ½ tsp pure monk fruit or stevia
 ½ tsp sea salt
Crust
 1 ¼ cups pecan pieces
 2 tbsp of any REAL BREAD Baking Mix or coconut/almond flour
 2 tbsp butter or coconut oil
  tsp monk fruit or 3 tablespoons sweetener, such as Swerve

Directions

1

Set the oven to 425 degrees.

2

Add everything to your blender and blend on high for about a minute until very smooth.

3

Brush the inside of the pie crust with a beaten egg.

4

Pour the contents of the blender into the crust and bake for ten minutes.

5

Turn the oven temperature down to 350 degrees and continue to bake until almost set in the center but still jiggles slightly, about 50 more minutes.

6

Turn off the oven, crack the door and let the pie set for about an hour.

Crust
7

Brush a pie pan with coconut oil.

8

Whirl the pecans and shredded coconut in a small food processor until finely ground.

9

Pulse in the rest of the ingredients.

10

Press this mixture into the bottom of your pie pan and up the sides.

11

Place in a cold oven, set the temperature for 325° and bake 10-15 minutes.

Easy Blender Sweet Potato Pie


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