Ingredients:

  • 1.5 cups (190g) almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) maple syrup
  • 0.25 tsp (1.5g) sea salt
  • 2 cups (450g) roasted sweet potato puree
  • 0.5 cup (115g) Greek yogurt, plain and full-fat

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine almond flour, melted butter, maple syrup, and salt in a bowl until a crumbly dough forms.
  3. Press the mixture firmly into the bottom and up the sides of the pie plate.
  4. Bake for 8-10 minutes until lightly golden and fragrant. Set aside to cool slightly.
  5. Puree the roasted sweet potatoes in a food processor until completely smooth; for a professional finish, push the puree through a fine-mesh sieve.
  6. Whisk in the Greek yogurt.