Thanksgiving Recipes- Coconut Sweet Potato Pie

[Guest guest]

I thought it might be fun to share healthy thanksgiving recipes, for

those of us who are not fasting... Which still sounds like a cool

way to celebrate the holiday...

Do you have a recipe you would like to share?

Misty L. Trepke

http://www..com

 

Coconut Sweet Potato Pie

Mothering.com

 

By Cathe Olson Author of Simply Natural Baby Food available at

www.simplynaturalbooks.com

Moderator of Mothering's Good Eating! Discussion Forum

 

This creamy dessert is full of beta carotene. The wheat-free crust

provides omega-3 fatty acids and fiber.

 

Crust:

1 cup rolled oats

1 cup walnuts

1/2 cup unsweetened shredded coconut

2 tablespoons coconut oil or butter

1 tablespoon pure maple syrup

water if necessary

 

Filling:

3 cups mashed, cooked sweet potatoes (about 3 medium)

2 eggs, slightly beaten or Ener-G Egg Replace equivalent

1/3 cup coconut milk

3 tablespoons pure maple syrup or honey

 

Topping:

1 tablespoon unsweetened, shredded coconut

 

Preheat oven to 350 degrees. Place oats, walnuts, and coconut in

food processor with metal blade. Grind until mixture resembles

coarse meal. Add butter or coconut oil and pulse until combined. Add

maple syrup and pulse to mix. Test dough by squeezing a small amount

together. If it doesn't hold together, mix in water until it holds.

Press dough into 8 or 9-inch pie pan.

 

Place sweet potatoes, eggs, coconut milk, and sweetener in food

processor. Puree until smooth. Pour filling into prepared crust.

Sprinkle with coconut. Bake about 45 minutes, or until edges are

golden. Cool at least 15 minutes before cutting. Serve warm or cold.

 

Serves 8

 

Note: Dairy, soy, or rice milk can be substituted for coconut milk

in filling if desired. Also, if you don't like coconut, this pie is

still delicious with all the coconut omitted.