Einkorn Sweet Potato Pie

This Sweet Potato Pie is the ultimate cozy dessert for fall! 🍠🥧 Made with a tender Einkorn crust and a creamy sweet potato filling sweetened with coconut sugar and warm spices, it's pure comfort in every bite. Top it with kefir whipped cream for a probiotic-rich twist that takes this classic pie to a whole new level. Perfect for gatherings or a special treat to share with loved ones!

Ingredients

1 Einkorn Pie Crust
2 pounds sweet potatoes
6 tablespoons unsalted butter melted
1 cup coconut sugar
1½ tablespoons Einkorn flour
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
⅛ teaspoon celtic sea salt
½ cup milk or canned coconut milk
2 tablespoons heavy cream or coconut cream
½ teaspoon vanilla
2 eggs

Instructions

Preheat oven to 425° F.
Wash and dry the sweet potatoes and pierce them all over with a fork.
Place them on a baking sheet and bake for 60 minutes or until fork-tender.
Remove them from the oven and reduce the oven to 350 F
Let the sweet potatoes cool, and then cut them in half and scoop the sweet potato flesh into a large bowl and mash with a potato masher.
Stir in melted butter
Whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt in a separate small bowl.
Stir the dry ingredients in the sweet potatoes until combined.
Add in milk, cream, eggs, and vanilla extract.
Pour the mixture into a high-powered blender and pulse until smooth(this only a few seconds)
Pour batter into your pie crust
Bake on the middle rack for 45-50 minutes. ( the edges should be set, and the middle should be slightly jiggly. The middle will firm as it cools. Total time may vary.)
Remove from oven and place on a cooling rack. Let the pie cool for 1-2 hours.
Cover with foil and refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly.
Serve with kefir whipped cream!