Pecan Sweet Potato Pie

11.18.16 / Comment



Treat yourself to our decadent Sweet Potato Pie! Perfect for almost any occasion, this dessert is filled with wholesome ingredients and classic flavor combinations that are sure to please almost anyone who tries it.



Thanks to the sweet potatoes, this recipe is packed full of potassium, magnesium, iron, calcium, manganese, and contains 400% of the daily recommended value for vitamin A (1).  Sweet potatoes are also high in antioxidants and phytonutrients which may help to lower the potential health risks of heavy metals and oxygen free radicals in the body. So go ahead and sink your teeth into this decadent treat–it’s one that won’t leave your taste buds disappointed. Enjoy!



Sweet Potato Pie
Serves: 8 servings
Almond Crust
  • • 2 cups almond flour
  • • 1 tablespoon maple sugar or Sucanat (it's the TM name of Rapadura)
  • • 1 teaspoon cinnamon
  • • ⅓ cup almond oil
  • • 1 teaspoon vanilla extract
Sweet Potato Filling
  • • 4 sweet potatoes (scrubbed and peeled in one inch cubes)
  • • ½ cup unsweetened organic applesauce
  • • ½ cup unsweetened vanilla almond milk or your choice of milk
  • • 1 tablespoon lemon juice
  • • 1 teaspoon vanilla extract
  • • 1 teaspoon cinnamon
  • • ¼ teaspoon nutmeg
  • • ¼ teaspoon ground ginger
Pecan Topping
  • • 1 cup pecans, halved
  • • 1 tablespoon blackstrap molasses
  • • 2 tablespoons maple syrup
  1. Preheat oven to 350°F.
  2. Spray a 9-inch deep dish pie plate lightly with cooking oil.
For the pie crust:
  1. In a medium bowl, mix together the almond flour, maple sugar, and cinnamon. Add the oil and vanilla, mix until combined.
  2. Pour into the prepared pie pan and press into a thin even layer to cover the pan. Press crust firmly with fingers to help it set.
  3. Bake for 10 minutes, and remove from oven to cool.
For the filling:
  1. In a saucepan over medium heat, add 2-3 inches of water, place a steamer basket over the top, and add the sweet potatoes. Continue cooking until tender, or about 20 minutes.
  2. Add sweet potato, applesauce, almond milk, lemon juice, vanilla extract, cinnamon, nutmeg, and ginger, and puree, using a food processor or a hand blender in a medium bowl. Beat until done, scrapping the sides as needed.
  1. Place the sweet potato filling in the cooled crust and bake for 15 minutes.
  2. When done, remove pie from oven and add pecans.
  3. In a small bowl, combine the molasses and maple syrup. Spread that on top of the pie, and place back in the oven for another 5 minutes.
  4. Let cool before serving.
This pie can be served warm or cold.
Nutrition Information
Serving size: 1 slice Calories: 349 calories, Fat: 26 grams, Saturated fat: 2 grams, Carbohydrates: 27 grams, Sugar: 9 grams, Sodium: 49 milligrams, Fiber: 5 grams, Protein: 6 grams, Cholesterol: 0 milligrams


(1) White potatoes vs. Sweet Potatoes. Cleveland Clinic.

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