We don't post a whole lotta desserts around here. (We are kind of a salad dressing company.) BUT, it did not seem fair to let another Thanksgiving pass without a good, sweet ending. May we present: a paleo (ish) pie. We used an awesome crust from Primal Palate! You know what people say when they taste sweet potato pie? "This is the best pumpkin pie I've ever had!" That is definitely true of this Tessefied dessert!

What You Need:

1 recipe Almond Flour Pie Crust
1 ½ pounds sweet potatoes (2 to 3), peeled and cut into 2-inch chunks
1/3 cup Grade B maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 
3/4 cup coconut milk or heavy cream
2 large eggs
whipped coconut cream or whipped cream, for serving

What To Do:

Make the crust according to the Primal Palate Recipe. Bake until set, about 10 minutes. Set the crust aside to cool at room temperature. (If the crust puffs, press with the back of a spoon to flatten.)
 
Place the sweet potatoes in a medium saucepan and cover with cold water. Bring to a simmer and cook until tender, about 15 minutes. Drain and then transfer to a food processor. Add the maple syrup, salt, cinnamon, and nutmeg. Puree until smooth, scrapping down the sides as needed. Add the coconut milk and puree until very, very smooth. With the processor running, add the eggs one at a time. Puree until fully blended.
 
Heat your oven to 375. Pour the filling into the crust and bake until filling is set, about 45 minutes. Cover with foil if it is browning too much. Let cool completely on a cooling rack before serving. Or, refrigerate up to one day.  

Serves 8