Sweet Potato PIe with Marshmallow Meringue

prep time: 20 minutes | bake time: 45 minutes | Serves: 8

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crust:

2 cups almond meal

2 tbsp coconut oil

1/2 cup chocolate chips

1 scoop wellmade restorative balance

pinch of Himalayan Sea salt

filling:

1 lb. baked sweet potato (about 2 cups or 2 med potatoes)

6 tbsp maple syrup

2 eggs

1/4 cup almond or coconut milk

zest of an orange & 2 tbsp of juice

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

Pinch of Himalayan Sea Salt

meringue:

1 cup water, divided

1 1/2 tbsp unflavored gelatin

1/2 cup maple syrup

1/2 tsp vanilla

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To make the crust:

Preheat oven to 375 degrees. pLace almond meal in a large skillet and toast over medium heat, stirring often making sure not to burn (it can happen quickly). Once golden brown turn off the heat, add the chocolate chips, coconut oil, salt and balance blend, stirring until chocolate is melted. Pour into a 9” pie pan and using a spoon press into the pan to form the crust. Bake for about 12 minutes and set aside.

TO make the Filling:

Combine all the filling ingredients into a food processor or blend and process until smooth! POur into the par-cooked crust.

Lower the oven temperature to 300 degrees and bake the filling for 35-40 minutes, or until set. Remove to a wire rack to cool. Once cooled, top with Meringue.

To make the Meringue:

PLace 1/2 cup water into the bowl of standing mixer. Sprinkle the gelatin over the water and let soften for 5 minutes. meanwhile in a saucepan combine the remaining 1/2 cup of water, and maple syrup. Bring to a rapid bowl (about 240 degrees).

Mix the water and gelatin with whisk attachment and slowly add the hot maple mixture. Add vanilla. Whisk on med-high for about 10 minutes or until soft-peaks form. Work quickly with meringue as it stiffens quickly as it cools. Spread it over the baked and cooled sweet potato filling. Torch if desired. Store in the refrigerator until serving. Pie can be made completely 1 day in advance or 3 days in advance without the meringue.