http://www.styleathome.com/food-and-entertaining/recipes/recipe-martha-stewart-s-crisp-coconut-and-chocolate-pie/a/34855?utm_source=newsletter&utm_medium=email&utm_campaign=sah_bb_110929.
I used unsweet coconut flakes instead of sweetened, and it was really really rich. I really thought it would taste heavenly... I was not impressed :(
I prepped everything the day/night before, even though I was dealing with a puking baby and a bellyache. The Huz took over Thanksgiving day and cooked everything up for us. Neither of the kids ate, in fact the baby started fussing so I pulled him onto my lap to comfort him, and he puked on my plate.
Without further ado: Mom's Paleo Sweet Potato Pie
Ingredients:
1 cup pecans;
1/2 walnuts
4 tbsp butter, ghee or coconut oil (room temperature)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
A pinch of sea salt;
Filling:
1 about 1 3/4 cups) pureed sweet potato
2 eggs;
1/2 cup local raw honey;
1/2 cup coconut milk;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/4 tsp ground ginger
Process:
Preheat your oven to 350 F.
Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much and get a butter instead.
In a bowl, mix the ground nuts with the butter or coconut oil, sea salt, maple syrup and vanilla, and then spread the crust mixture in a pie pan and flatten with your hand. Bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a bowl.
Add the filling evenly on the baked crust and bake for an additional 45 minutes.
