Sweet Potato Pie

Like its cousin pumpkin pie, sweet potato pie is a staple fall dessert to bring to holiday dinner parties.

This Sweet Potato Pie recipe is our Paleo version of the classic Southern treat. It’s the perfect dessert to serve at your next potluck or dinner party.

Sweet potatoes have amazing potential health benefits like improving vision and reducing inflammation in the body. [1,2] Unlike white and yellow potatoes, sweet potatoes are considered a superfood and are a great Paleo-approved ingredient for naturally sweetening many dishes.

Though not a pumpkin pie, this Sweet Potato Pie still uses pumpkin pie spice. We recommend making your own pumpkin spice blend at home to avoid potential contamination with heavy metals. Just mix the following ingredients together and store in an airtight container until ready to use:

3 Tbsp. organic ground Ceylon cinnamon
2 tsp. organic ground ginger
2 tsp. organic ground nutmeg (AIP – omit or sub)
1 ½ tsp. organic ground allspice (AIP – most people can consume)
1 tsp. organic ground cloves

Typically, pies are served with a dollop of whipped cream. Since storebought whipped cream is usually made with dairy and additives, we have homemade dairy-free recipe that is Paleo-friendly and easy to pull together.

Coconut Whipped Cream

Ingredients:

1 (14.5 oz.) can coconut milk
1 tsp. vanilla extract

Directions:

Chill coconut milk in the fridge for at least 4 hours to allow the cream to separate and harden.
Open the can upside down to drain coconut water, saving for another use.
In a mixing bowl, use an electric mixer to whip the thickened cream and vanilla extract for about 5 minutes, until peaks form. Store in the fridge or serve immediately on top of Sweet Potato Pie.

Sweet potato pie prepping cubed sweet potatoes.

TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

References:

Sun, M., Lu, X., Hao, L., Wu, T., Zhao, H., & Wang, C. (2015). The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells. Food & Nutrition Research, 59(1), 27830. https://doi.org/10.3402/fnr.v59.27830
Sugata, M., Lin, C.-Y., & Shih, Y.-C. (2015). Anti-Inflammatory and Anticancer Activities of Taiwanese Purple-Fleshed Sweet Potatoes (Ipomoea batatasL. Lam) Extracts. BioMed Research International, 2015, 1–10. https://doi.org/10.1155/2015/768093

The Paleo Diet Newsletter

Sweet Potato Pie

Recipe by: Jess Case
Serves: 10
Meal: Dessert

Serves: 10
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

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Ingredients

1 1/4 cups pecans, chopped (AIP – omit or sub)
1 1/4 cups walnuts, chopped (AIP – omit or sub)
2 tsp cinnamon, divided
4 dates, pitted
4 tbsp coconut oil
2/3 cups coconut cream
2 eggs
1 tsp vanilla extract
1/4 cups maple syrup
1 tbsp pumpkin spice
1/4 tsp cloves

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Directions

Preheat oven to 350°F.
To make the crust, add pecans, walnuts, ½ teaspoon cinnamon, dates, and coconut oil into a food processor. Don't overprocess or it will have a paste-like texture.
Press the crust into a 9-inch pie dish and bake for 10 minutes.
While crust cooks, set a medium pot of water to boil. Peel sweet potatoes and dice into 1-inch chunks. Boil sweet potatoes until tender, about 25 minutes.
Mash or blend sweet potatoes until smooth; you should have 3 cups.
In a large bowl, whisk sweet potatoes, coconut cream, eggs, vanilla, maple syrup, pumpkin spice, cloves, and 1 ½ teaspoons cinnamon until smooth.
Pour sweet potato filling into the pie crust and bake until pie is set, 45-60 minutes.