Purple Sweet Potato Pie
Serves 6
Prep time 25 minutes plus cooling
Cook Time 1 hour 20 Minutes
| Crust | ||
| grated orange sweet potato | 3/4 cup | |
| ground almonds | 1 cup | |
| dried coconut | 1/2 cup | |
| egg whites | 2 | |
| sweetener | 1 tablespoon | |
| Filling | ||
| eggs | 2 | |
| sweetener | 3 1/2 ounces | |
| salt | 1/2 teaspoon | |
| ground nutmeg | 1/2 teaspoon | |
| cinnamon | 1 teaspoon | |
| cooked purple sweet potatoes | 1 lb 2 oz | |
| Decorate | ||
Preheat oven to 400 degrees Fahrenheit, line a 10 inch pie pan with non-stick parchment paper.
Make the crust Squeeze the grated sweet potato over the sink to extract as much liquid as possible, then transfer to a bowl and combine with the remaining crust ingredient to form a dough. Press the mixture firmly into the bottom and inside of the lined pie pan.
Bake for 15-20 minutes or until golden. Let cool slightly. Reduce oven to 300 degrees Fahrenheit.
Meanwhile make the filling Blend all the ingredients together in a food processor until you have a smooth velvety mixture.
Pour the filling into the crust. Bake 1 hour or until the filling is set with a very slight wobble in the middle.
Decorate May eat warm or cold