Paleo Sweet Potato Pie: Grain-Free Holiday Recipe

Description

Ingredients

For the Crust

• 1 3/4 cups almond flour
• 1/2 cup tapioca flour (tapioca starch)
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1 egg

For the Filling

• 2 1/2 cups sweet potato puree (cooked and mashed)
• 1 orange, zested
• 1/3 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup honey
• 2 1/2 tablespoons coconut oil, melted
• 3 eggs

For the Meringue Topping

• 4 egg whites, room temperature
• 1 1/2 tablespoons honey

Instructions

For the Crust

1. Preheat the oven to 350°F (177°C).
2. In a food processor, pulse the almond flour, tapioca flour, and salt until combined.
3. Add the cold butter a tablespoon at a time, pulsing after each addition until the mixture resembles coarse crumbs.
4. Add the egg and pulse until the dough comes together into a soft, but not sticky, ball.
5. Press the dough evenly into a 9-inch pie dish, forming a smooth bottom and sides. Use the back of a spoon or your fingers to compact and smooth the crust.
6. Cover the crust with foil and blind-bake for 15 minutes. Remove the foil and bake an additional 10 minutes until lightly golden. Remove from oven and allow to cool.

For the Filling

1. Place the sweet potato puree in a food processor. Add the orange zest, ginger, cinnamon, salt, vanilla, honey, melted coconut oil, and eggs. Process until completely smooth and well combined.
2. Pour the filling into the pre-baked crust, then gently tap the pie dish on the counter to level the surface and release any trapped air.
3. Bake at 350°F (177°C) for 65–75 minutes, or until the filling is puffed and mostly set (a slight jiggle in the center is fine). Remove from the oven and cool to room temperature.
4. Refrigerate the pie until fully chilled before topping with meringue.

For the Meringue

1. In a clean bowl, beat the egg whites until soft peaks form. With the mixer running, slowly add the honey and continue whipping on high until stiff peaks form.
2. Transfer the meringue to a piping bag fitted with a star tip and pipe decorative stars or swirls over the chilled pie, covering the surface.
3. Place the pie briefly under a hot broiler or use a kitchen torch to lightly brown the tips of the meringue—watch carefully, as it browns quickly. Remove, chill if desired, and serve.

Notes & Tips

Use room-temperature egg whites for a more stable meringue. If you don’t want to broil the meringue, you can lightly toast it with a kitchen torch or serve the pie without a meringue topping. The pie keeps well in the refrigerator for several days. Bring slices to room temperature before serving for the best flavor and texture. For a non-Paleo crust, a spelt or whole-grain pie crust will also complement this filling nicely.