Sweet potatoes are vastly underrated and under used in todays diets, so why not make a pie with pecans and all natural ingredients as the newest ‘go to’ sweets recipe.
2 Sweet Potatoes (approx. 1/2 lb) | 1 1/2 Cup Almond Flour | 1/2 Cup Coconut Flour | 1/2 Cup Coconut oil | 2 tsp Cocoa Powder | 1 tsp Honey | 1/4 tsp Salt | 2-3 Tbsp cold tap water | 16 oz container of plain yogurt | 1 Banana | 4 Egg Yolks | 1 tsp Cinnamon | 1 tsp Nutmeg | 1 Cup Chopped Pecans toasted | 1 Tbsp Pure Maple Sugar (Optional)
PREHEAT OVEN TO 350°F. Poke a few holes in the skin of the sweet potatoes with a fork. Place them on an aluminum-foil–lined baking sheet and bake for 45–60 minutes or until a fork inserted comes out smoothly.
Remove from the oven and allow to cool.
Meanwhile, place almond flour, coconut flour, coconut oil, cocoa powder, 1 teaspoon honey, and salt in a bowl and use a handmixer to mix well. Add the ice water, 1 tablespoon at a time, and continue to mix until you get a nice dough that doesn’t stick to your hands. Press the crust into a pre-greased 9″ cake pan.
Remove the skins from the sweet potatoes and mash them in a bowl. Add yogurt, banana, egg yolks, cinnamon, nutmeg, 1 teaspoon honey, and salt. Whisk until you get a smooth filling. Spoon the mixture into the pie crust, spreading evenly.
Top with toasted, chopped pecans and drizzle the maple syrup. Bake in the preheated oven on a cookie sheet for 45–55 minutes or until the internal temperature of the filling is 160–180°F.
Sources: The Civilized Caveman