Happy Thanksgiving! And Mom's Paleo Sweet Potato Pie

We were all sick for Thanksgiving, but I did manage to whip out a delicious pie the night before. Turkey, Green Bean casserole, oven roasted sweet potatoes, stuffed mushrooms, cranberry sauce, and little rice muffins was our fabulous menu. Dessert was Mom's paleo sweet potato pie (recipe follows) and a not so paleo chocolate pie, courtesy of  Martha Stewart, found here:
 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.