Ingredients
Crust
149 grams of graham cracker crumbs (around 11 whole crackers)
¼ cup coconut sugar or glazing sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon
Pie Filling
453 grams of sweet potato
½ cup butter (softened)
½ cup coconut sugar
½ cup coconut milk
2 eggs
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon lime juice
2 tablespoon all-purpose flour
Topping
110 grams of almonds (half chopped, another half whole)
½ cup brown sugar
3 tablespoon butter
1 tablespoon heavy whipping cream
Crust instructions:
1. Combine the graham cracker crumbs with coconut sugar, ground cinnamon, and melted butter.
2: Press the mixture into a 9-inch pie pan.
3: Preheat the oven at 375 degrees F and place the pan inside the oven for 15 minutes. Remove from the oven and let it cool. Then add the filling.
Pie Filling Instructions:
1: Bake sweet potato until done. Let them cool and peel skin.
2: In a large bowl, add the sweet potato and butter and mix with a hand mixer until smooth. Then, add the coconut sugar, coconut milk, eggs, spices, and vanilla; combine all the ingredients until the mixture is smooth. Add this mixture into the pie crust.
3: Bake for 55 to 60 minutes at a temperature of 350 degrees F. Let it cool and start working on the topping.
Topping Instructions:
1: Melt the butter in a pan at a medium heat temperature.
2: Add ½ cup of brown sugar and let it cook until smooth for a few minutes. The mixture will bubble.
3: Add in the heavy whipping cream and mix it. Then, add the almonds and cover them with the mixture.
4: Once the almonds are thoroughly covered with the mixture, pour the almonds over the pie and then spread evenly across the pie.
5: Let the pie cool before serving.