Sweet potato pie

Ingredients

• 450 g Sweet potatoes, peeled, cut in half and piereced with fork few times
• 190 g Almond flour
• 150 ml Honey
• 150 ml Coconut oil, melted
• 120 ml Almond milk
• 3 pcs Eggs
• 2 tsp Vanilla pod, seeds scraped
• 1/4 tsp Cardamom, ground
• 1/4 tsp Ginger, ground
• 1/4 tsp Salt, table
• 1 pinch Cinnamon, ground
• 1 pinch Nutmeg, ground

Method

1. Preheat the oven to 180°C.
2. Prepare the crust: Place almond flour, 1 egg, coconut oil, and small pinch of salt in a food processor then pulse until well-combined.
3. Wrap the dough into plastic foil and refrigerate for 30 minutes.
4. Roll out the dough between two parchment papers and transfer the dough to the pie pan, so the sides are covered. Remove the excess with a knife.
5. Pierce the crust a couple times with a fork then bake for 20 minutes, or until golden.
6. Meanwhile, prepare the filling; peel sweet potatoes then bake in the oven for 40-45 minutes at 200°C.
7. Place the potatoes in food processor then add the remaining coconut oil, honey, almond milk, 2 eggs, remaining salt, cinnamon, ginger, cardamom, nutmeg, and vanilla.
8. Process until combined thoroughly.
9. Transfer the filling into pie crust and place back in the oven.
10. Bake for 50-55 minutes.
11. Set aside to cool before slicing.