Still hunting for a good, satisfying holiday dessert that won’t toss you into sugar crash but will still satisfy that Thanksgiving craving? We stumbled upon this recipe this morning and HAD to share – so yep, bonus recipe this week!
These are grain free, gluten free and can be vegan as well. However, they do not lack in the flavor department which is totally awesome. Don’t dig pecans? Change up the nuts on top or ditch them all together. There’s no refined sugar in this recipe which is a big benefit over traditional pie recipes.
These might be a tad more time consuming, but they’re perfectly portioned, a healthy option to take along to a holiday party, and a great addition to a table spread with other holiday goodies. And aren’t they adorable? Anything in mini form is better – amiright?
Happy Thanksgiving, from the OSi family to yours!
Ingredients
For the Crust
- 3/4 cup super-fine, blanched almond flour
- 2 tbsp coconut crystals
- Large pinch sea salt
- 1 tbsp melted ghee*
- 1 egg white
For the Filling
- 29 oz can sweet potato chunks, drained
- 2 tbsp maple syrup
- 2 tbsp coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup arrowroot flour
- 2 tsp cinnamon
- Large pinch sea salt
For the Topping
- 2 cups pecan halves
- Honey or maple syrup for glazing, optional
Instructions
Make the crusts:
– Line a standard size muffin tin with paper or foil liners. I used a 12-muffin tin. Preheat the oven to 325F.
– In a large bowl, combine the almond flour, coconut crystals, and salt. Mix until combined.
– Then, add the melted ghee and egg white. Mix until everything is well combined. The crust mixture will be a bit sticky but should hold together.
– Divide the crust mixture evenly by spoonfuls into the muffin cups. Lightly moisten your fingers with water and press the crust down into just the bottom of the muffin cups.
– Bake at 325F for about 8 minutes or until the edges are lightly golden. While the crusts are baking, you can start making the filling. Remove the muffin tray from the oven and set aside. Note: Keep an eye on these because almond flour can burn easily.
Make the filling:
– In a blender or food processor, combine all the filling ingredients: sweet potato chunks, maple syrup, coconut milk, eggs, vanilla, arrowroot flour, cinnamon, and salt.
– Blend on high for 15-30 seconds until the filling mixture is smooth.
– Divide the filling mixture evenly into the 12 muffin cups. You can fill them up pretty close to the top. They’ll puff up a bit during baking but not too much.
– Place the pecan halves on the top of the filling mixture.
– Bake about 25 minutes on the same oven temp, 325F. To test if they’re done, insert a knife or toothpick into the center. If it comes out mostly clean, they’re done.
– Let cool and serve. If you like, brush a little honey on top before serving for a shiny finish.
* Swap out the ghee for coconut oil to make it 100% dairy-free.
Recipe by Steph Gaudreau at Stupid Easy Paleo.
