Paleo sweet potato
Sometimes when you write your own recipes, things don't always happen the way you want them to. My paleo sweet potato pie, for example, turned out more like a casserole than a pie but it was only because I cut into it too soon. If you put this guy in the fridge over night, it will set up into a more pie-like form you can cut into slices. If you'd rather it be your sweet potato casserole, it works that way, too! Did I mention that it is TO DIE FOR?
This recipe comes in 3 parts. First, the pie itself. Then the marshmallows. Then the maple pecans. Keep reading and I'll explain. First, the pie:
Paleo Sweet Potato Pie/Casserole
3 sweet potatoes (any color-- mine were purple!)
1 tsp cinnamon
1/4 tsp salt
1/2 cup pure maple syrup
1/4 c coconut milk
1/2 tsp vanilla
Peel and cook the potatoes and puree the flesh. There are many ways to do this; just pick your preferred method. Allow the potatoes to cool. Preheat the over to 350º. In a mixing bowl fitted with a whisk attachment (or using a hand mixer), whip the potatoes and remaining ingredients until smooth. Pour into a greased pie pan and bake 40 minutes.
Next, I used a paleo marshmallow recipe from Tammy Credicott's Paleo Indulgences. If you haven't picked up this book yet, you must. It will save you through the holidays and would also make an amazing gift. I am going to do a more formal post about this book in the next couple of weeks with a **giveaway** (yay), but for now I just want to tease you. If you don't have this book or a perfect paleo marshmallow recipe, you may skip this step.
I made a batch of paleo marshmallows. I spread half (in hindsight I would have used the whole thing) of the recipe on top of the pie and broiled it until it was bubbly and brown.
Finally, I topped the whole thing off with maple cinnamon pecans. You can find the recipe on my last post: Maple Cinnamon Walnuts, but substitute pecans for the walnuts!
Serve immediately as a casserole or chill overnight to serve as a pie.
And HAPPY THANKSGIVING!