Roasted Sweet Potato Pie with a Walnut and Coconut Crust
I am more of a pumpkin pie kind of girl, but I love sweet potatoes (preferably not in a pie). Hubby is just ok with them, unless they are in a pie, go figure. I am also getting better at cooking for two; after cooking for 5 (including 1 man and 2 boys) for so many years it has been a bit of an adjustment.
These roasted sweet potatoes were meant to go with dinner. But when I saw the look on my best friend’s face (Hubby), I asked how about a pie and that look changed.
Two sweet potatoes make a small pie with just 4 servings. This recipe is super simple, I just made it up.
2 - roasted sweet potatoes (cook in 500°F oven for 45 min, cool and remove skins and mash).
2- large eggs
Sweetener of choice, I used 1/3 C. Stevia blend, if you used maple syrup or honey 1/2 C. would probably work well.
2 Tbsps. melted butter
1 - tsp cinnamon
1/2 - tsp salt
1 C. walnuts (save for crust)
1/2 C. unsweetened shredded coconut (save for crust)
Preheat oven to 350°F
Mix the first 5 ingredients completely; I didn’t use a mixer, just a fork. The filling probably would have come out creamier if I had used the mixer.
Pie filling ingredients.
Crush the walnuts if they are whole. It’s easier to do this if you place them in a sandwich bag first.
Lightly oil a small pie plate (I used a shallow glass bowl). Line the bottom with the crushed walnuts.
Layered pie ingredients.
Sprinkle the shredded coconut on top of the walnuts, next carefully spread the pie filling to completely cover.
Place pie onto a cookie sheet and back on the top rack in the oven to help prevent the walnuts from burning. Bake for 45-50 minutes or until completely set.