Start to Finish: 1 hour 40 minutes (20 minutes active)
Crust ingredients:
3/4 cup arrowroot flour
1/2 cup coconut flour
1/2 teaspoon salt
1/3 cup grass-fed butter or ghee, cold, plus more for greasing
1/4 cup filtered water
Filling ingredients:
1.25 pounds whole sweet potatoes
1/3 cup grass-fed butter or ghee, softened
1/2 cup full-fat canned coconut milk (BPA-free)
1/8 teaspoon powdered stevia
2 eggs
1/2 teaspoon ground nutmeg
1 teaspoon ceylon cinnamon
1 teaspoon vanilla extract
Instructions:
Prepare sweet potatoes first. Heat oven to 425 degrees and roast potatoes skin-on for 45 minutes, or until soft. Remove from the oven and set aside until they are cool enough to handle. Lower oven heat to 350 degrees.
While sweet potatoes roast, prepare crust. Combine all crust ingredients except water in a food processor. Pulse until evenly incorporated.
Add mixture to a bowl and drizzle in water while mixing until it comes together, using extra water if necessary. Add enough water until it resembles a normal pie crust — avoid adding too much water. If it gets too wet, then add a bit more coconut flour until it comes together.
Grease a 9-inch pie plate with butter or ghee, then press dough into the plate. Set aside.
When sweet potatoes are cool enough to handle, peel off the skins and mash until smooth.
Whisk remaining filling ingredients into the mashed sweet potato and mix until smooth.
Pour filling into the pie crust. Bake sweet potato pie for 45 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
Note: if you add them while cookies are warm, they will melt completely.
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