Sweet Potato Pecan Pie
Cooking Steps
From our friends at http://www.civilizedcavemancooking.com/!
Preheat your oven to 350 Degrees F
Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork
Place on an aluminum foil baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool
While they are cooling, you are going to make your crust
Place all crust ingredients in a bowl and using a hand mixer mix well
Once mixed you want to add in the ice water 1 tbsp at a time and continue to mix until you get a nice dough that doesn’t stick to your hands
Now take your crust and press it into a pregreased 9 inch cake pan
Now take your sweet potatoes and remove the skin and mash them in a bowl
Add your yogurt, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer or whisk mix well get a nice and smooth filling
Now spoon your mixture into your pie crust spreading evenly
Top with your toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top if you like
Bake in the preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is anywhere from 160-180 degrees f
Caveman Feast includes 200+ paleo recipes from George, the Civilized Caveman!
Serves 5
55 Minutes
This is a Dairy Recipe
Ingredients
- Crust: 1 1/2 Cups Almond Flour, 1/2 Cup Coconut Flour
- 1/2 Cup Coconut Oil, melted, 2 Tsp Cocoa Powder
- 1 Tsp Raw Organic Honey, 1/4 Tsp Sea Salt, 3-4 Tbsp Ice Water
- 2 Sweet Potatoes (1.5 lbs), 6 Ounces sheeps milk yogurt
- 1 Banana, 4 Egg Yolks
- 1 Tsp Cinnamon, 1 Tsp Nutmeg
- 1 Tsp Honey, Salt to Taste
- 1 Cup Chopped Pecans toasted, 1 Tbsp Maple Syrup
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4 Responses to “Sweet Potato Pecan Pie”
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Do you think it could be made dairy free?
Looks delicious! Thanks!
I bet cold canned coconut milk would work great in place of the sheep’s yogurt. It is similar in texture when cold. If I tried this recipe that’s what I would use. I’ll let you know how it turns out when I make it.
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