FOOD FIGHT FRIDAY{} PALEO SWEET POTATO PIE🍠🍠🍠🥧🥧🥧

2개월 전

Hello my #foodfightfriday chefs. Hope everyone is doing well this week. Friday has rolled around again and we are busy in our kitchens stirring up something good to eat. This week I decided to make a paleo sweet potato pie with pecan pie topping. This was the first paleo sweet potato pie that I've made. I didn't have a recipe per say, but I measured everything as I went along.

Cover Sweet Potatoes Pie (1 of 1).jpg

Ingredients:

2 Sweet potatoes
1/2 cup Ghee
1 Egg slightly beaten
1/2 cup Coconut sugar
3 tbsps Honey
3/4 cup Coconut milk full fat can
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Nutmeg

Crust:
2 cups Almond flour
2 tbs Coconut oil
1 Egg
1/4 tsp salt

Ingredients (1 of 1).jpg

Baked Sweet Potatoes (1 of 1).jpg

Make the dough first by adding the almond flour, salt, coconut oil, and egg to food processor and process until dough forms. This is not my original recipe, it came Pinterest. https://www.pinterest.com/pin/526287906447515020/ Put dough in pie dish or pan and spread dough to cover the bottom and sides of dish. This didn't work too well for me because I couldn't get the dough even. I even tried putting another pie pan over parchment paper to press the dough down. After the crust was finished, I put it in the refrigerator while I made the potato filling.

Dough in processor (1 of 1).jpg

Dough formed (1 of 1).jpg

Pie Crust (1 of 1).jpg

For the sweet potato filling I baked two large potatoes in a 350 degree oven for 1 hour and 20 minutes. When they were done I peeled the potatoes and added them to a food processor along with the ghee, egg, cinnamon, nutmeg, and vanilla. Heat the coconut sugar and honey over medium heat until the coconut sugar dissolves and blends well with the honey. Let it cool for a few minutes then add to the potato mixture. Lastly, add the coconut milk and process until mixture is smooth and creamy.

Coconut sugar and honey (1 of 1).jpg

Everything in food processor (1 of 1).jpg

Pour potato mixture into pie crust and bake at 320 degrees for 1 hr. and 10 minutes.

Pie before oven (1 of 1).jpg

Pie out of oven (1 of 1).jpg

Whole Sweet Potatoes Pie (1 of 1).jpg

While the pie was cooling, I made the pecan topping by melting coconut sugar and maple syrup in a small sauce pan. I added some chopped pecans to the pan and cooked until a nice syrup formed. Add a little vanilla extract and about 1/4 cup of coconut milk and that is it.

Pecan Topping (1 of 1).jpg

I served the pie with the pecan topping and a scoop of vanilla coconut ice cream. The pie filling was delicious but the crust was not as expected. This filling was so good, the food processor made it so light and fluffy. The pecan topping made up for the crust and the coconut ice cream took it to another level.

Until next week, Bon Appetit!!!

Pie served (1 of 1).jpg

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looks pretty delicious

When it comes to potatoes, I’m more of the Idaho kind and not so much a fan of sweet potatoes. However, in pie form, different story!

Great entry chef. I would love to try a slice. And your images, the way you set up your blog, all of it—perfect!

Why don't I have one of those food processor deleos? Sorry, I think that every time I see one on someone's post. No lets dig into that pie shall we? That seems like quite the combo, Sweet Potato with a Pecan Topping... I am trying to drink my coffee and all i can think about now is some sort of tasty treat that goes with coffee. That Looks AMAZING!!!

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@paleotwist
Your Food Fight Friday Contender has been entered into Round 51
May your contender make it out alive and not be placed in a permanent food coma!
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Good Luck