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"This pie was delicious and so easy to make. The crust turned out perfectly."
Grain-Free Crust: – coconut flour – coconut oil – maple syrup
Cook the sweet potato using your preferred method. I cut mine into 1-inch rounds then boil them for 20 to 25 minutes, or until the chunks are very tender when poked with a fork.
When the sweet potatoes are cool enough to handle, peel off the skin and the first layer of flesh (this ensures the pie turns out very creamy and silky).
Preheat the oven to 350° F and lightly grease or spray a 9-inch pie dish with cooking oil or coconut oil. Add the coconut flour, butter, pure maple syrup, vanilla extract and sea salt to a stand mixer and beat until well-combined.
Press the dough into the pie pan into an even layer. There is enough pie dough to form pleated sides if you choose to make them. Go ahead and crimp edges if desired.