Now that Thanksgiving is right around the corner (yes I said it), I wanted my readers to know that you can still have a delicious Thanksgiving meal and not have to starve.
Sweet Potato Pie:
Ingredients:
Creamed (unheated) honey, 1 large heaping spoonful
Light coconut milk, 1 14oz. can Heat those two on the stove on low heat to just liquify the honey and mix it with the coconut milk.1 can organic sweet potato puree (15oz.)
1 heaping teaspoon pumpkin pie spice 1 or 2 dashes of vanilla 2 eggs 6-8 oz of raw pecans (optional)
1 – 2 oz of lite cool whip (optional)
Directions:
Mix the sweet potato, spice, eggs, and vanilla in a bowl, slowly/gently to not whip a bunch of air into it. Then combine this mixture with the coconut milk & honey mixture. Prep a pie dish or a 9″ x 9″ pyrex baking dish with your oil of choice (honestly, I just used a little EVOO spray). Coat the oil with almond meal. Pour in the pie mixture and top with pecans. Bake at 425F for 15 minutes, then reduce heat to 350 for 35-40 minutes. Cool and eat. Add the cool whip if you like. Enjoy! Fit Chic |