Coconut Milk Sweet Potato Pie

Today’s recipe blog is a nutmeg filled sweet potato pie. It was an easy success and a huge hit at the dinner party I took it too- so full of flavor and nutrition! . This earthy pie is so easy to make- it took about an hour to create- start to finish. I have been in love with nutmeg lately, so I am always looking for a way to incorporate it. Coconut milk, eggs, and almond flour are some favorite ingredients as well.


Mix together in a bowl: IMG_20150411_163125

1 cup blanched almond flour

2 tablespoons coconut flour

1 egg

1/4 teaspoon sea salt

3-4 tablespoons coconut sugar (brown would be fine too, use less though.)

1 tablespoon melted coconut oil

Form ingredients into a ball- it will be soft and wet and then press into a pie pan.

Bake on 350 for about 20-25 mins, make filling. Try to even dough out onto the edge to prevent burning.



Blend all together in a food processor or blender until smooth and creamy:IMG_20150411_164135

2 pounds cooked sweet potatoes (you could pre-bake them in oven if you think ahead, or cut them and toss into boiling water for 15 minutes. Be sure to remove the skins)

3 eggs

1 can coconut milk

6 soaked dates (toss boiling water onto them for about 10 mins)

2 tablespoons coconut sugar

1/2 teaspoon sea salt

2 teaspoons nutmeg (more spices like cinnamon, cardamon, or coriander would be good too)


IMG_20150411_170131Pour filling into crust and bake until firm on 350, about 40 minutes. I had extra filling when I did this, which I baked at the same time- perfect for a snack!



I love to teach my clients to pre-bake sweet potatoes and keep them on hand in the fridge. They are awesome for pie, smoothies, hash, muffins, soups, and sauces so so nutritious. They are full of fat soluble vitamin A, which boosts our immune system, fertility, vision, and bone growth.






Enjoy this great pie- for dessert or a snack. I think it would go great with a brunch spread!

Happy eating,






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