Perfect as Pie

Turkey and stuffing may be essential staples on the Thanksgiving table, but the holiday is surely not complete without dessert! Perfect for almost any occasion, our Pecan Potato Pie is everything a traditional homemade pie should be, yet so much healthier. Our pie recipe is made with nutrient-dense sweet potatoes, unsweetened applesauce, and aromatic seasonal flavors. Teeming with vitamin C and beta-carotene, the sweet potato is the perfect sweet addition to this dish. This dessert is creamy and smooth on the inside and light and flaky underneath–a perfect melt-in-your mouth combination of delicious flavors and nutritious textures. Our recipe is the quintessential example of “easy as pie”; the only hard part is waiting until it is served.

Nutrient Booster: Sweet Potatoes + Pecans

Sweet potatoes are packed with vitamins, potassium, magnesium, iron, calcium, and manganese. In fact, these tasty veggies contain 400% of the daily recommended value of vitamin A, which is vital to maintaining healthy eyes, bone development, and immune function. In fact, research shows that vitamin A can help simulate the production of immune cells that aid in fighting off disease and infection.

Often underrated, pecans boast many unique nutritional perks that make them worth including as part of a healthy diet. Some important nutrients, including manganese, copper and zinc can be used to help treat symptoms of osteoporosis. Osteoporosis is a condition in which the bones weaken and become brittle. Some earlier research has found that the nutrients found in pecans are helpful in treating women who are suffering bone loss from osteoporosis. Researchers found that the nutrients in pecans can actually increase bone mass and decrease bone loss. Such an important reason to include pecans in your diet and what better way to do that than with pie?

Decadent Dessert

This Pecan Sweet Potato Pie is the perfect dessert for any occasion!  It pairs well with so many delicious dishes and adds a boost of nutrition to any meal. Serve this pie with our Tandoori Chicken Thighs or Roasted Beets and Brussel Sprouts for a well-balanced dinner that includes a healthy sweet treat.

Sweet Potato Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

  • 2 cups almond flour
  • 3/4 cup all-purpose gluten free sorghum flour blend, or sorghum flour
  • 1 tablespoon maple sugar
  • 1 teaspoon cinnamon
  • 1/3 cup almond oil
  • 1 teaspoon vanilla extract
  • 4 sweet potatoes, washed and peeled, cut into 1" cubes
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup unsweetened vanilla almond milk, or milk of choice
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon blackstrap molasses
  • 2 tablespoon maple syrup
  • 1 cup pecans, halved

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch pie dish.

  2. In a medium bowl, mix together almond flour, sorghum flour or all-purpose gluten free sorghum blend, maple sugar, and cinnamon. Add oil and vanilla, mix until combined. Press the almond crust mixture into greased pie dish to create thin even layer over the pie dish. Press crust firmly with fingers to help it set. Bake for 10 minutes, remove from oven and set aside to let cool. Keep oven heated at 350°.

  3. In a saucepan over medium heat, add 2-3 inches of water. Place a steamer basket over the top of the saucepan, and add the sweet potatoes to the steamer basket. Steam sweet potatoes until tender, about 20 minutes. Remove from heat.

  4. Puree sweet potatoes with applesauce, almond milk, lemon juice, vanilla extract, cinnamon, nutmeg, and ginger using a food processor or a hand blender in a medium bowl. Beat until filling is smooth, scraping the sides of bowl as needed.

  5. Using a spatula, add sweet potato filling into crust and place back in oven at 350° for 15 minutes. 

  6. In a small bowl, combine molasses and maple syrup. 

  7. Remove pie from oven after 15 minutes, add pecans in a single layer on top of pie and spread syrup mixture on top of pecans. Place pie back into oven for another 5 minutes. Let cool before serving.

Recipe Notes

Nutrient Analysis: 
Serving size: 1 slice Calories: 385 calories, Fat: 25 grams, Saturated fat: 2 grams, Carbohydrates: 40 grams, Sugar: 13 grams, Sodium: 35 milligrams, Fiber: 8 grams, Protein: 9 grams, Cholesterol: 0 milligrams

 

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