2 cups mashed (cooked and skin off) sweet potato
1 1/2 cup almond milk
3-4 ounces melted butter
1 teaspoon vanilla
3/4 cup maple syrup
2 tablespoons coconut flour
2/3 cup tapioca flour
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
2/3 cup unsweetened coconut flakes (plus for optional topping)
Pecans or walnuts (optional)
Preheat oven to 350 degrees F. Line a pie pan or cake tin with parchment paper. Combine your milk, eggs, maple syrup, vanilla, and butter in a blender. Add your sweet potato mash and blend again until smooth. Transfer into a bowl.
In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, and baking powder. Mix together.
Mix your dry batter with your blended egg/potato batter. Stir together until smooth. Fold in about 1/2 cup or more of your coconut flakes. Pour into your prepared pie or cake pan. Sprinkle a handful of pecans or walnuts on top (if desired).
Bake for 50 minutes, cover with foil, then bake for 15-20 minutes more. The edges will be crispy brown. Check the middle to make sure it’s no longer liquid. Remove from the oven.
If you are not serving right away, place the pie in the refrigerator to set more. It will still be custard-like in the middle.
Sprinkle with the remaining coconut flakes if desired. Enjoy!
Recipe inspired by: Cotter Crunch