Another fun fall activity for me is baking all kinds of fall desserts. I’m not too into baking (I’m team cooking all the way), but when it comes to fall I just love baking desserts. I think the lovely fall smells is what does it for me. Having my home smell like cinnamon, nutmeg, apples, pumpkin and many more fabulous aromas is lovely.
Sweet Potato Pie with Pecan Almond Crust
- 4 sweet potatoes (2 if they're large)
- 1 13.5 oz can coconut cream
- 1 cup almond flour
- 2 cups crushed pecans
- 4 eggs
- 1 tbsp coconut oil
- 1/2 cup raw cane sugar
- 1 tsp ground ginger
- 1 tbsp cinnamon
- 1/2 tbsp nutmeg
- 1 tsp vanilla
- pinch salt
- 1/4 cup maple syrup
- 1 tsp baking powder
- whole pecans and coconut flakes for garnish
Preheat oven at 375 degrees.
Line baking sheet with parchment paper and bake sweet potatoes for 45 minutes until tender.
While sweet potatoes bake, in a food processor, pulse crushed pecans until pulverized.
Add almond flour and pulse to mix with pecans.
Add 1 egg, cane sugar and coconut oil and continue to pulse.
Scoop crust mix into pie dish. With your hands shape it into dish until full dish is covered. Including the sides.
Bake crust for 20 minutes at 350 degrees.
Once sweet potatoes have cooled down, peel and place them in food processor until pureed.
Add coconut cream, 3 eggs, ginger, cinnamon, nutmeg, vanilla, salt, maple syrup and baking powder. Mix all together in food processor.
Add filling to baked crust and return to oven for 45 minutes.
Cover pie with aluminum foil and return to oven for another 15 minutes. Let it cool and leave in fridge for at least 4 hours.
Garnish pie with whole pecans and coconut flakes.