Healthy Sweet Potato Pie

• 4 sweet potatoes (about 2 C mashed)
• 1/4 C coconut oil melted
• 3/4 cup packed light brown sugar
• 1 C condensed milk
• 4 large eggs
• 1 tsp ground pumpkin pie spice (ginger, cloves & nutmeg)
• 1 tsp ground cinnamon
• 2 tsp vanilla extract
• 1 (9 inch) unbaked pie crust - see below

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin.  I just use left over baked potatoes.  Blend potatoes in a food processor and pulse for about one minute to remove all fibers.

Place sweet potatoes in a bowl. Add oil, and mix well. Using an electric mixer, mix in sugar, milk, eggs, spices and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 400 degrees for 10 minutes and 350 degrees for 50 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

Health Nut Pie Crust Option:

• 1 1/2 C oat flour (I blended up oatmeal in food processor)
• 1/4 C finely ground walnuts
• 1/8 teas sea salt
• 1/2 C coconut oil
• 1 Tablespoon honey or other sweetener

Combine flour, nuts and salt. Heat your coconut oil until just melted. Stir it into the flour mixture.  Press the dough into the pie plate, I used wax paper to keep it in plate and off my hands.  Set in refrigerator until needed to let the coconut oil firm up.

Nutritional Values as figured by myfitnesspal.com: