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Easy Blender Sweet Potato Pie

Yields1 Serving

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

 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
 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

Set the oven to 425 degrees.


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


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


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


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.


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


Brush a pie pan with coconut oil.


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


Pulse in the rest of the ingredients.


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


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