Sweet Potato Pecan Pie
A cozy, naturally sweetened sweet potato pecan pie with a nutty crust, creamy filling, and toasted pecan topping.
Ingredients
For the Crust
- 1 cup almonds
- 1 cup buckwheat flour or oat flour
- 1 Tbsp almond butter or date syrup for sweetness
- 4 Tbsp coconut oil plus extra for greasing
- 2 tsp cinnamon
- 7 medjool dates
For the Filling
- 1.5 cups mashed Japanese sweet potato (about 1 medium)
- 1 1/4 cup full-fat coconut milk (canned)
- 1 cup pecans
- 1 tsp vanilla extract
- 4 medjool dates
- 4 tsp arrowroot powder
For the Topping
- 1.5 cups pecans
- 1.5 Tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat oven to 400°F. Wash the sweet potato, poke a few holes in it, and bake for 50–60 minutes until soft. Let it cool before peeling.
- Reduce oven to 350°F.
- To make the crust, grind almonds into a coarse flour in a food processor. Add flour, almond butter, coconut oil, cinnamon, and dates. Blend until a sticky dough forms.
- Grease a pie dish with coconut oil and press the crust into the dish. Bake for 10–12 minutes.
- Make the filling by combining sweet potato, coconut milk, pecans, vanilla, dates, and arrowroot powder in a food processor. Blend until smooth.
- Pour filling into pre-baked crust and bake for 20 minutes.
- While baking, toss topping ingredients together and spread on a baking sheet. When there are 10 minutes left on the pie timer, add the topping tray to the oven and bake 10 minutes.
- Carefully press the toasted pecan topping onto the baked pie. Let cool completely.
Notes
Rachel’s Tips & Swaps: Japanese sweet potatoes are sweet and fluffy, but orange sweet potatoes also work. For extra pecan flavor, swap almond butter for pecan butter in the crust. Don’t skip pre-baking the crust—it prevents sogginess. Make-Ahead & Storage: Bake the pie a day ahead and chill overnight. Serve chilled for a firm texture or slightly warmed for a softer texture. Store in the fridge for 3–4 days.