Purple Sweet Potato Pie
Prep time
Cook time
Total time
Serves: 8
  • 2 medium purple sweet potatoes, unpeeled
  • 1 13.66-ounce can full fat coconut milk
  • ¼ cup maple syrup
  • Zest of 2 organic oranges
  • 1 cup freshly pressed orange juice
  • 2 tablespoons vanilla extract
  • 1 teaspoon freshly ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 2 cups nuts of your choice; I used 1 cup hazelnuts and 1 cup walnuts
  • Dash of sea salt
  • ½ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • Coconut flakes
  • Toasted almond slivers
How To Make
  1. Preheat the oven to 400F.
  2. Cut the sweet potatoes horizontally in half and bake for 1 hour, or until soft when pierced with a fork.
  3. To make the crust, place the nuts and salt in the food processor and pulse until crumbly.
  4. Add all the other crust ingredients and pulse again until well integrated. Do not over-pulse as the crust will then become runny.
  5. Transfer the nut mixture to the pie pan and, using your fingers, spread it evenly all the way to the rim of the pan. Place in a freezer.
  6. Once the sweet potatoes are baked, cut them to smaller pieces and place in the food processor. Add all the filling ingredients and blend until a smooth paste develops.
  7. Remove the crust from the freezer and fill it up with the sweet potato mixture. Spread the mixture evenly and freeze for 5-6 hours before serving.
  8. Decorate the pie with coconut flakes and almond slivers.
  9. Serve chilled.
Food processor
9-inch pie pan
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/purple-sweet-potato-pie/