- 1 TJ's Pie Crust, defrosted according to package instructions (NOT clean but feel free to make homemade version. FOR CLEAN RECIPE, CLICK HERE.
- 2 bags TJ's Roasted & Mashed Sweet Potatoes, defrosted
- 1/2 to 1 cup TJ's Whipping Cream (CLEANED UP: replace w/ TJ's Canned Coconut Cream)
- 1 stick TJ's Unsalted Butter, melted (CLEANED UP: replace w/ coconut oil)
- 2 large TJ's Eggs (CLEANED UP: replace w/ egg whites or 2 tbsp of ground flax + 6 tbsp water. Mix and let sit 5 minutes before adding)
- 1 tablespoon TJ's Vanilla Extract
- 1 teaspoon TJ's Ground Cinnamon
- 1 teaspoon TJ's Ground Nutmeg
- 1/2 to 1 cup TJ's Sugar (CLEANED UP: replace w/ sucanat)
- Pinch TJ's Salt
Preheat oven 350° F. Unroll pie crust over a 9 inch pie pan, per
"Using Crust" package instructions. Mix together the sweet potatoes,
1/2 of the cream, 1/2 of sugar, butter, vanilla, cinnamon, nutmeg, and
salt, until smooth. Taste and adjust seasoning (add more cream if
desired or if mixture is too dry). In a separate small bowl, whip eggs
with a whisk, and then fold into the sweet potato mixture. Pour mixture
into the pie crust. Place pie in oven and bake for 1 hour or until the center
is firm and dry (use a tooth pick to test). It may be a little brown around
the edges. Remove from oven and allow pie to cool on a rack before
cutting and serving. Serve with a dollop of Coconut Whipped Cream.
For recipe, click HERE.
PS: SORRY MY TEXT IS SO MESSED UP. ?? Just keepin' it real, peeps.
Serves: 8 - 10
Cooking Time: 1 - 2 Hours
No comments:
Post a Comment