Sweet Potato Pie
8.1g
Net Carbs
6.5g
Protein
32.2g
Fat
5.0g
Fiber
349
Calories
Ingredients:
- 1/4 teaspoon Salt
- 2 each Egg
- 4 tablespoons Lakanto Monkfruit Sweetener, Golden
- 3/4 cup Coconut Flour
- 1 teaspoon Vanilla Extract
- 1/2 cup Heavy Cream, liquid
- 2 each Egg
- 1/4 teaspoon Nutmeg, ground
- 1/4 cup Erythritol
- 1/2 cup Butter, salted or unsalted
- 3/4 cup Butternut Squash, cubed, baked
- 1/2 cup Butter, salted or unsalted
- 1 medium Sweet Potato, baked
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Cloves, ground
- 1/4 tablespoon Ginger Root, fresh, grated
- 1/2 teaspoon Xanthan Gum
- 1/4 cup Spenda Cup for Cup
- 1 teaspoon Cinnamon, ground
Directions:
- Ingredient notes: Please use unsalted butter in this recipe for best results.Preheat oven to 350°F. Spray a 9 ½-inch pie plate with cooking spray, and line the bottom with parchment paper.
- Bake the sweet potato until soft, about 45 minutes. Place the butternut squash cubes on a lined baking sheet. In the last 15 minutes of the sweet potato baking time, bake the squash cubes until warmed and soft, about 15 minutes.
- While the sweet potato is baking, make the crust. In a food processor, combine the coconut flour, ¼ cup erythritol, and salt with a few pulses. Add in ½ cup cubed cold butter and pulse until the butter is about pea size and incorporated. Add 1 teaspoon vanilla and 2 eggs and pulse until uniform texture and color develops. The texture will be almost sand like, but stick together when pinched between your fingers.
- Scoop the dough into the center of the pie plate and use your fingers to evenly press the dough to the bottom and sides. Use the bottom of a measuring cup to help get the crust even along the bottom. Use a fork to prick holes throughout the bottom and sides of the pie crust. Bake the empty crust for 10 minutes at 350°F. Remove from oven and let cool for at least 10 minutes before filling.
- While the crust bakes, make the filling. Peel and chop the sweet potato. Using a food processor, combine the sweet potato, squash, and ½ cup room temperature butter until evenly combined and lightened in color. Scrape down the sides and bottom of the bowl, add the sucralose and monk fruit sweeteners, cream, 2 eggs, 1 teaspoon vanilla, and spices and process until well combined. Scrape down the sides and bottom of bowl again, sprinkle with the xanthan gum, and process until well combined and thickened.
- Fill the cooled pie crust with the sweet potato mixture, and smooth to even. Use foil to cover the top edge of crust to delay burning, and bake at 350°F for 40 minutes or until an instant read thermometer reads 175°F when inserted into the middle.
- For best results, let pie cool for about 3 hours before slicing. Top with whipped cream if desired.
