Step 1

Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.

Step 2

Using a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. May also mix by hand if using canned sweet potato puree.

Step 3

If using a blender, transfer batter into a bowl. Note – I’ve made this with peeled cooked sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.

Step 4

In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.

Step 5

Gently add the dry batter with the wet batter. Mix until smooth.

Step 6

Fold in about 1/2 cup or more of your coconut flakes.

Step 7

Pour into the prepared pie or cake pan and sprinkle a handful of pecans on top (optional).

Step 8

Bake for 40 minutes. After 40 minutes, check for doneness with toothpick. If the middle doesn’t come out clean with toothpick, then rotate the pie pan, cover with foil, and bake for an additional 15 – 20 minutes. The edges will be crispy brown. (See notes for more baking times)

Step 9

Remove from oven and let cool for 15 minutes before serving. The inside of the pie will have more a pumpkin pie/custard like texture once cooled.

Step 10

Slice and top with coconut whip, if desired, before serving. See notes for making ahead.