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Broccoli and Sweet Potato Pie


  • 3 cups chopped broccoli florets

  • 1 large sweet potato, peeled and diced

  • 1/2 onion, diced

  • 3 eggs

  • 1/2 cup coconut milk

  • 1/4 cup rice, quinoa or tapioca flour (possible to combine 2 different types of flour together)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon fresh thyme, chopped


  1. Preheat oven to 190°C. Grease a 9-inch pie dish with coconut oil.

  2. Steam the broccoli and sweet potato until fork tender, about 10 minutes. Transfer to a food processor.

  3. Add the onion, eggs, coconut milk, rice/tapioca flour, garlic powder, salt, pepper and thyme to the food processor. Puree until smooth.

  4. Pour the mixture into the prepared pie dish. Bake for 40-45 minutes until set in the middle.

  5. Allow pie to cool for at least 10 minutes before slicing and serving. Garnish with extra thyme if desired.

  6. Store leftovers covered in the refrigerator for 2-3 days. Reheat slices in the microwave or oven.

Broccoli and Sweet Potato Pie
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