This recipe is for a 9′ pie pan.
Almond Crust ~ you will need 8oz of Bob’s Red Mill Almond Meal and a 1/2 stick of butter (for a thicker crust you can use more almond meal and butter , this one is pretty thin on purpose). I prefer using salted Irish butter, but of course any will do. Knead the room temperature butter into the almond meal with your hands until thoroughly mixed. Press the mixture into the bottom and onto the sides of the pie pan about 1/4″ thick. Spray the pan first with non-stick spray if you’ve got it. Bake the crust in a 350 degree oven for about 10 min. Be careful not to burn the crust. You are just looking to set it slightly. Take out of the oven and set it aside.
Purple Sweet Potato Pie Filling ~ you will need 2 cups of mashed purple sweet potatoes (any kind of sweet potatoes will do but I prefer the purple ones which are seasonal usually between November and January or February), 2 eggs, 5.5oz can of unsweetened full-fat coconut milk, 1T of coconut oil, 1tsp vanilla extract, 1/4 cup coconut sugar, pumpkin pie spice and cinnamon to taste.
Bake the potatoes until very soft. Purée them in a food processor until very smooth. In a bowl mix all the other ingredients and then add to the potato mixture. Blend in the processor until smooth.
Spoon your mixture into your set almond crust and bake at 350 degrees for about 45 min (this is Colorado time, lower elevations might not take as long) or until you can insert a fork and it comes out clean.
You can serve it warm; however, cold sweet potato pie is even better in my opinion. So, place in the refrigerator over night and serve cold. This also freezes really well. Optional ** Drizzle a little honey over each piece and enjoy!