Pecan Sweet Potato Pie

11.18.16 / Comment


 Perfection in a Pie

Treat yourself to our decadent Sweet Potato Pie! Perfect for almost any occasion. Sweet potato pie doesn’t have to be limited just for the fall season! Our recipe is delicious and refreshing enough to be enjoyed all year long! Topping this pie with pecans adds a delicious nutty texture to the creamy, delicious inside.  This dessert is filled with wholesome ingredients and classic flavor combinations that are sure to please almost anyone who tries it.



Vitamin Rich

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. Pecans also have amazing health benefits. Pecans are very rich in fiber which is necessary for a healthy digestive system. These delicious nuts are also high in magnesium which has anti-inflammatory benefits. To make pecans even better, they are so beneficial for skin health! The many vitamins found in pecans like zinc and vitamin E are necessary to maintain, clear, healthy and smooth skin! [2]. So go ahead and sink your teeth into this decadent treat–it’s one that won’t leave you feeling guilty or your taste buds disappointed.  Enjoy!



Decadent Dessert

This pie is the perfect dessert for any occasion and pairs well with so many delicious dishes! We’ve listed some main and side dishes that we think this pie would pair wonderfully with below

Main Dish

Tandori Chicken Thighs

Roasted Leg of Lamb with Colored Carrots and Potatoes

Lamb Chop Sheet Pan Dinner

Slow Cooker Chicken Sorghum Stew

Side Dish

Creamy Turmeric Cauliflower-Carrot Soup

Roasted Brussel Sprouts

Roasted Beets and Brussel Sprouts

Apple Cider Braised Carrots and Parsnips

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
  • • 1/3 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.
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
This pie can be served warm or cold.

[1] White potatoes vs. Sweet Potatoes. Cleveland Clinic.
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