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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances. But, with any "diet" there should always be room for foods that you enjoy- especially around the holiday season.
My Paleo Sweet Potato Pie is a wholesome twist on a classic dessert that brings together the richness of sweet potatoes and the essence of natural ingredients. This delectable pie is a celebration of flavors and textures, featuring a velvety filling made from roasted sweet potatoes, and a perfect blend of aromatic spices. With a nod to paleo principles, this pie skips the refined sugars and dairy, allowing you to revel in a guilt-free slice of pure delight.
Each bite is a symphony of earthy sweetness, warmly spiced and satisfyingly rich. Whether served as the grand finale to a festive meal or simply as a sweet retreat, my Paleo Sweet Potato Pie invites you to savor the essence of indulgence, Paleo style.
INGREDIENTS
For the Pie:
2 large sweet potatoes, about 3 cups
⅓ cup canned coconut milk
1Â egg
⅓ cup coconut sugar
1 tsp pumpkin pie spice
¼ cup melted coconut oil
1 tsp vanilla extract
pinch sea salt, optional
For the Topping:
1 cup chopped pecans
½ cup gluten free 1 to 1 flour
1 tsp vanilla extract
4Â tbsp coconut oil
½ cup coconut sugar
INGREDIENT SUBSTITUTIONS
Egg: The egg can absolutely be substituted with a flax egg if preferred.
Flour: The flour can be substituted with Tigernut Flour or Almond Flour to make the recipe Paleo or AIP Friendly
HOW TO MAKE THE DISH
1. Boil Sweet Potatoes: First, boil sweet potatoes until soft and tender. Remove and mash with fork.
2. Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Spray a square pan with nonstick spray.
3. Create the Pie Filling: Add all sweet potato filling ingredients to a food processor. Process until creamy. Pour this mixture into greased pan.
4. Make the Topping: Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly. Spread topping over sweet potato layer.
5. Bake the Pie:Â Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
6. Let Cool and Enjoy:Â Let the pie cool for an hour, top with your favorite coconut whip, and enjoy!
FREQUENTLY ASKED QUESTIONS
To make this a vegan dish, the egg can be substituted with a flax egg. To keep the recipe AIP compliant, Swap the 1:1 GF flour blend with Tigernut Flour, or use almond flour for a paleo friendly recipe.
STORAGE INSTRUCTIONS
Proper storage is essential to maintain the quality and safety of homemade sweet potato pie. Here are some guidelines:
Cooling:Â Allow the sweet potato pie to cool completely at room temperature before attempting to store it. This helps prevent condensation inside the storage container,
Refrigeration:Â Store the sweet potato pie in the refrigerator if you don't plan to consume it within two hours of baking. Cover it loosely with plastic wrap or aluminum foil to prevent drying out. Refrigeration helps slow down the growth of bacteria and preserves the freshness of the pie.
Airtight Container:Â Place the sweet potato pie in an airtight container to further protect it from moisture and odors in the refrigerator. If you don't have an appropriately sized container, you can use plastic wrap or aluminum foil directly over the pie. These are my favorite airtight pie containers.
Avoid Odors:Â Sweet potato pie can absorb odors from the refrigerator, so it's advisable to store it away from strongly scented foods.
Freezing (for longer storage): If you want to store the sweet potato pie for an extended period, consider freezing it. Wrap the pie tightly in plastic wrap or aluminum foil, and then place it in a resealable plastic freezer bag. Label the bag with the date for easy reference. Frozen sweet potato pie can be stored for up to 2-3 months. These are my favorite reusable freezer bags, and these are my favorite food labels that dissolve in water.
Thawing:Â When you're ready to enjoy the frozen sweet potato pie, transfer it to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to minimize the risk of bacterial growth.
Always use your judgment and inspect the pie for any signs of spoilage before consuming it. If you notice any off smells, discoloration, or mold, it's best to discard the pie to ensure your safety.
FULL RECIPE
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