Sweet Potato Pie...Oh My!!

Ingredients:

Crust (Makes 2 crusts):

1 cup almond meal

1 cup Bob’s Red Meal Gluten Free 1-to-1

1 TBSP flax seeds

1 TBSP Lakanto Golden Monkfruit Sweetener

1/2 coconut oil or grass-fed butter

1 egg

Pie Filling:

1 pound sweet potatoes, boiled and skinned

1/2 cup coconut oil or grass-fed butter

3/4 cup Lakanto sweetener

1/2 cup coconut (or almond) milk

2 eggs

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cardamon, optional

1/2 tsp dried ginger powder, optional

1 tsp orange zest, optional

Pinch of salt

Directions:

Preheat the oven to 350 degrees.

Prepare the crust first. Combine the flours, sweetener and flax seeds in a food processor. Pulse it a few times. Add the coconut oil/butter and pulse it until it looks like pea sized crumbs. Add in the egg and pulse until a dough ball forms. This will make 2 crusts. Divide it in half and either roll or press the crust into an 8 inch pie plate. Bake for 10-12 minutes until the crust is set, then set aside.

Prepare the pie filling. Using a food processor or hand mixer, combine all of the pie filling ingredients until smooth. Pour the filling into the pie crust and bake for 40-45 minutes until the center of the pie is set. Allow to cool completely and refrigerate for 1 hour prior to serving.

Enjoy!!

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