Prep: 20 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
16
Make the crust:
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, whisk together the almond flour, AP flour and salt. Add in the remaining ingredients and mix together until a dough forms. You want to measure the coconut oil when it's melted, not solid, for best results.
Add the dough to an 8x8 baking ban lined with parchment paper that hangs over the edges (for easy removal). Press down evenly with a spatula. it will seem like there isn't enough dough at first, but I promise it'll work! Bake for 10 minutes.
Make the filling:
Add the peeled and cubed sweet potato to a steamer basket on the stove and steam for about 15 minutes or until fork tender.
Transfer to a blender with all remaining ingredients and blend until smooth. Taste and adjust flavors as desired, you may want more sugar or more pumpkin pie spice.
Pour over the crust once it has baked and spread evenly.
Bake for 30-35 minutes. The center should look mostly set when they're done.
Let cool for at least 1 hour before slicing. The longer they cool, the easier they slice! I like to put them in the fridge so they set well.
Serve with coconut whipped cream and chopped pecans.
I do not recommend any flour or oil substitutions. The almond flour is key to keep the crust nice and moist. I use gluten free all purpose flour, but you are welcome to just use regular.
If you don't have a steamer basket, just add the sweet potato to a pot of water and boil until fork tender, then drain.
Serving: 1bar / Calories: 203kcal / Carbohydrates: 21g / Protein: 3g / Fat: 12g / Fiber: 2g / Sugar: 9g