Crustless Sweet Potato Pie Skillet {with Almond Flour}
This Sweet Potato Pie Skillet is made with almond flour. It is crustless, easy to make and is the perfect dessert for Thanksgiving!
Servings: 8 servings
Calories: 307kcal
Ingredients
Wet Ingredients
- 1/2 roasted and mashed sweet potato
- 1/4 cup coconut oil
- 2 eggs
- 1/3 cup cashew butter
Dry Ingredients
- 1/2 cup almond flour
- 1/4 tsp baking soda
- 1 tsp cinnamon allspice, nutmeg, cardamom (each)
Toppings
- 1/2 cup pecans
- 1/2 tbs coconut oil
- 1/2 cinnamon nutmeg (each)
- 2 tbsp melted dark chocolate
Instructions
- Preheat the oven to 325 F
- Sweet Potato Pie
- In a mixing bowl, combined mashed sweet potato, coconut oil, egg, and cashew butter. Mix well.
- In a separate mixing bowl combine almond flour, baking soda, and all the fall spices. Mix well. Gently fold into the sweet potato mixture.
- Optional: I folded in some dark chocolate to turn it up a notch.
- Pour the batter into an 8-inch cast-iron skillet.
- Pecan Toppings
- Saute the pecans in a saucepan with coconut oil, cinnamon and nutmeg (about 1/2 tsp each). If you wish for a sweeter dessert, add 1 tbsp coconut sugar to coat the pecans.
- Cook on medium to low heat for 4 - 5 minutes. Be careful not to burn the nuts.
- Add the spiced pecans to the top of the sweet potato pie.
- Baking instruction
- Bake for 17 minute
- If needed, broil it for 2 minutes to give the top a little caramelization, be careful not to burn the nuts.
- Top with melted chocolate and whip cream.
Notes
To roast your sweet potatoes, you can put them on a baking tray and bake in the oven at 400 F for 45 minutes. Stick a fork in it after baking, if it appears to be semi-soft, then it is ready to go!
I love to cube roasted sweet potatoes and freeze them for smoothies or cut them into toasts or use them for baked goods like this.
Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 16g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 52mg | Sodium: 112mg | Fiber: 3g | Sugar: 7g