Mini Paleo Sweet Potato Pies
Serves: 12 mini pies
These grain free mini pies feature a creamy filling baked on a press-in pie crust. Because the crust doesn't need to be rolled and fit into the pie dish, prep is a breeze.
  • 1¾ cups fresh sweet potato puree, or use 1 full can of sweet potato puree
  • 2 eggs, at room temperature
  • 3 Tbs. maple syrup
  • 1½ tsp. pumpkin pie spice OR 1 tsp. cinnamon, ¼ tsp. allspice, and ⅛ tsp. freshly grated nutmeg
  • 1 tsp. vanilla extract
  • ¼ cup coconut butter, liquified (see note below), available here
Optional: Coconut Whipped Cream
  • 1 can full-fat coconut milk, chilled overnight
  1. If using fresh sweet potatoes, I recommend this foolproof method for baking perfect sweet potatoes.
  2. Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
  3. To make the crust, combine all ingredients. I highly recommend using a handheld electric mixer. You will have a slightly sticky dough. Evenly divide the dough into the muffin cups and press into the bottom of the cups. Set aside while you make the filling.
  4. To make the filling, combine all ingredients, preferably with an electric mixer.
  5. Divide the filling on top of the crusts. Bake the mini pies for about 30 minutes, until the filling doesn't jiggle when the pan is tapped. Cool completely.
  6. To make the coconut whipped cream, keep the can upright and open it. Scoop out the thick coconut cream and leave behind the liquid. Whip the cream with an electric mixer for about 3 minutes, until it looks like whipped cream.
  7. Serve at room temperature or chill before serving. These mini pies store well in the fridge for a couple of days, but the color is most vibrant before they are refrigerated.
If using pumpkin puree, you may wish to use the 4 Tbs. of maple syrup in the filling. Sweet potato puree is sweeter, and you could reduce it to 3 Tbs. If you prefer a very lightly sweetened filling, you could use even less sweetener and it is still delicious.
Coconut butter tends to harden if you have a cooler home or pantry. To liquify the coconut butter, place the jar in a saucepan of hot water, with water coming halfway up the jar. Once softened, stir to create a creamy consistency.
Recipe by Empowered Sustenance at