It is officially September and for me that brings a lot of excitement! Excitement over cooler weather (being pregnant in the summer has not been my favorite), excitement over being in my last trimester of pregnancy, and excitement about upcoming celebrations and holidays and special times. The past six months of my life have been filled with a lot of changes, some have been wonderful and some have been very difficult. As I look forward to the fall I can’t help but feel very hopeful that having some time at home, enjoying cooler days and relishing in some holiday traditions will help to bring some normalcy back into my life (as normal as life can be when welcoming a new baby).

With these hopes in mind, I decided to get a little jump on my fall recipe creations a few weeks ago by putting together this new pie recipe! Obviously, I am a huge fan of sweet potatoes in all forms so it seemed like it was time to finally create an AIP version of this Southern staple. The great thing about sweet potato pie is that it is not nearly as sweet at most pumpkin pies which makes it a great alternative to anyone who wants a fall dessert but doesn’t have a huge sweet tooth.

I want to give a special shout out to my fellow blogger Alaena over at Grazed and Enthused for inspiring the crust portion of this pie. In the past, I have stuck with coconut based crusts when pie baking, but they have their own flavor and aren’t quite the traditional neutral pastry type of crust that most people are used to. One of my biggest AIP pregnancy splurges has been making the Stromboli recipe from Grazed and Enthused which consists of a super simple, very workable dough that is actually made from sweet potatoes! I just couldn’t pass up the opportunity to make a sweet potato pie with a sweet potato crust so I am going to direct you to her site for the crust ingredients and instructions and then you can come back here to finish the pie! I hope you enjoy it!

Sweet Potato Pie (AIP/Paleo)

Ingredients: 

Crust: 

Click HERE for the ingredients and instructions on making the dough from this recipe.

2 TBS melted coconut oil

Filling: 

2 cups of mashed orange sweet potato

½ cup of coconut oil

¼ cup of maple syrup

¼ cup of black strap molasses

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

¾ cup of coconut cream

2 ½ TBS gelatin

Topping:

1 cup of sliced tigernuts

¼ cup of palm shortening

dash of salt

1 TBS maple syrup

1 TBS of coconut sugar

½ tsp cinnamon

Directions: 

Preheat oven to 375. Combine your dough ingredients as per the instructions from the link above. Roll out your dough until it is roughly large enough to fill a 10″ pie plate. Grease your pie plate well. Transfer the dough to the pie plate and press down the dough to form the crust. Brush with melted coconut oil. Bake your crust for 20 minutes, then broil it for 2 minutes to brown the edges. Remove from the oven and set aside. To make your filling, combine all of your filling ingredients except the gelatin into your food processor and puree until smooth. With the food processor running, slowly add in your gelatin and blend for another minute or so. Spoon your filling into your crust and smooth out the top. Place in the refrigerator until the pie has set, at least 3 hours. To make your topping, add all of your ingredients to your food processor and pulse until combined. Sprinkle the topping on the pie and serve.