It's Thanksgiving week! My favorite holiday. Unfortunately, this week has not gone quite as planned. I hoped to get this recipe out to you Monday morning, but I very severely cut and injured my finger. I will spare you the details but I am just thankful to have all of my digits still!
But a promise is a promise, and although late, here is your recipe! It is a perfect addition to your holiday table and can accommodate many of your restricted friends. Paleo, Gluten-free, Dairy-free, Nut-free, AIP-Paleo, low-sugar, we got you covered!
Sweet Potato & Persimmon Pie
Yield: 1 pie
Serving: 8-10
Ingredients
Crust
- 1 cup coconut flour
- 1/4 cup arrowroot
- 1 tbsp molasses
- 1 tbsp maple syrup
- 1/4 cup coconut oil or palm shortening
- sea salt
Filling
- 2 cups sweet potato puree I used fresh potatoes, steamed, and pureed
- 1 tbsp maple syrup
- 1⁄2 tsp gelatin I prefer great lakes brand
- 1⁄2 tsp ground cloves
- 1⁄2 tsp ground ginger
- 1 tbsp ground cinnamon
- 1⁄2 tsp vanilla extract
- 1 tbsp coconut butter
- 2 persimmons 1 ripe, 1 persimmon for slicing and topping pie
Directions
1. Preheat oven to 350 degrees
2. In food processor, combine pie ingredients until well blended.
3. Press into pie pan to form crust.
4. Bake in oven for 10-12 minutes until lightly browned.
5. Meanwhile, in blender combine pie filling, using one persimmon.
6. Scoop and fill pie crust with filling
7. Top with slices from the other persimmon, bake in oven for 8-10 minutes
8. If desired drizzle with maple syrup and sprinkle of cinnamon.
Serve and enjoy!
