These mini paleo sweet potato pies have the enthusiastic approval of six yoga teachers, two paleo bloggers, two cousins, one aunt, one uncle, and, me. When the beta version of the recipe was shared with the above, they all said, “this is definitely a blog-worthy recipe.”
I think it is one of the most blog-worthy recipes I’ve made in a while, in fact. The creamy, silky filling pairs beautifully with the shortbread-like crust. Even better, prep is easier than a traditional pie because you don’t need to roll out the dough. And it cooks in half the time. Win win!
About the ingredients
Tigernut flour – Tigernut is the new “in” superfood. It’s not a nut, it’s a grain-free flour made from nutrient-dense tubers. It lends a naturally sweet, nutty, toasty flavor and shortbread texture to this pie crust. I’ve written about the nutrition benefits of tigernuts here. Tigernut flour is not available in many stores (yet), but you can find it here on Amazon.
Sweet potato puree – You can make your own sweet potato puree from roasted sweet potatoes, and I highly recommend my technique for getting the perfect roasted sweet potato every time. Alternatively, I recommend this organic canned sweet potato puree. You can also use fresh or canned pumpkin puree to make mini pumpkin pies.
Coconut butter – Don’t confused coconut butter with coconut oil. It’s the same difference as almond butter and almond oil. I have a post about the various uses of coconut butter here, if you are wondering what else to do with it.
- ½ cup tigernut flour, available here
- ⅓ cup coconut flour, available here
- 2 Tbs. arrowroot flour, available here
- 1 Tbs. coconut sugar, available here
- ⅓ cup coconut oil or ghee, melted
- 1 egg, at room temperature
- 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
- 1 can full-fat coconut milk, chilled overnight
- If using fresh sweet potatoes, I recommend this foolproof method for baking perfect sweet potatoes.
- Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
- 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.
- To make the filling, combine all ingredients, preferably with an electric mixer.
- 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.
- 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.
- 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.
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.
Yum, tis the season for pumpkin everything:)
Hey Lauren. Can you give me some ideas for another GF crust besides TigerNuts? Its too expensive for me and not readily available.
Thank you.
There are plenty out there, I believe I made one with almond flour.
Sounds delicious! I plan to make them today.
Can you please include the nutritional info for this recipe?
Thank you!
Yum sounds great. I’m going to make but use a macadamia nut base instead (I found the recipe on a keto website somewhere – just hope I can find it again?!). Fingers crossed they’ll be as good as yours look! Thanks for sharing
I’m with Suzanne. I’d love a crust idea that would pair nicely with this that is not dependent on Tiger nuts.
Almond flour, coconut flour, GF flour even…Any ideas?
Many thanks for your wonderful blog!
Chestnut or almond flour should be fine. Same with any gf flour.
What’s the difference between coconut oil and coconut butter. Can you replace the butter with the oil?
If you’re not dairy free, my research shows that regular butter can be replaced with coconut butter, so I would assume that you can use regular butter in the place of coconut butter. We eat clean but are not dairy free since it doesn’t bother us. We use Kerrygold Butter from Irelans (now available in most groceries). Supposedly it comes from grass fed cows.
What about the oxalate content of tigernut flour? I read it is very high, and I can’t tolerate oxalates.
This crust turned out AMAZING! I had a gelatin pumpkin pudding needing to be used up, so did not make your filling. However, it is on my list next time! I was wondering since my pudding already had so much healthy fat in it, could I use half the amount of coconut oil called for in the crust and replace the other 2 Tbsp with applesauce, pumpkin, or mashed banana? Too many healthy fats make me nauseous I have come to find. I also had a side of greens with grass-fed butter so wouldn’t mind halving the coconut oil in the crust if you can recommend an alternative! Thanks.
How many does this recipe make?
I plan to use almond flour and regular organic butter. This should be okay, correct???? Also, is arrowroot flour the same as arrowroot powder?? How many pies does this recipe make?
Yes, this recipe should work with your substitutions of almond flour and butter. It makes 10 – 12 pies.
Our family loved these! I used almond flour instead of tigernut flour, because that is what we had on hand. Also, pumpkin from a can and the 4Tbs of maple syrup. Delicious! Aside from having to melt the coconut butter this is a super easy and delicious recipe. We have already made them a few times and will be making them again soon! Thank you for sharing this recipe! Can’t wait to try others on your site.