sweet potato pecan pie

Posted by on Nov 13, 2013 in Dessert, Vegetarian | 24 comments

sweet potato pecan pie

I have no idea what came over me with this one. It’s not even my kind of dessert, really. I blame it on the Fall, which is when I tend to randomly get obsessed with foods I don’t normally like, and am suddenly hell-bent on recreating them.

When the idea of sweet potato pecan pie hit me like a ton of bricks last week, I immediately got online and started researching recipes. Holy. Sugar. Batman.

One of the recipes I looked at had:

1/2 cup cane syrup in the sweet potato filling
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup in the topping.

My teeth hurt just thinking about it.

And no, the above isn’t from a Paula Dean recipe, in case you’re wondering. When scrolling through recipe searches, there are some that I just don’t open, based on the “chefs” that wrote them. Paula is on that list. She gets no love from me.

My version of this recipe is still nowhere near sweetener free; that just won’t happen with this type of pie. But since sweet potatoes are already sweet, I added just a little honey to the filling, and cut back on the sweetener in the topping by more than half. And I only used a touch of corn syrup. Just checking if you’re still reading. 😉


sweet potato pecan pie


For the crust:
1 ½ C pecans
1/2 cup plus 2 tablespoons arrowroot (plus more for dusting)
1 tablespoon coconut flour
⅛ t salt
2 tablespoons butter, (coconut oil for a dairy-free version)
2 tablespoons honey
1 egg yolk

For the sweet potato filling:
1 1/2 cups cooked mashed sweet potato
2 T honey
1 t cinnamon
½ t ground ginger
½ t freshly grated nutmeg
1 egg

For the pecan topping:
1 cup pecans
3 eggs
1/4 cup honey
1/4 cup coconut sugar
1 teaspoon vanilla extract

Make the crust:

  • Preheat oven to 350.
  • In the bowl of your food processor, pulse the pecans with the arrowroot, coconut flour and salt 8-10 times or until they are as finely ground as you can get them without turning it to butter.
  • Add the butter, egg yolk and honey and blend until combined.
  • Press the dough into a pie pan and set aside. Wipe out the bowl of your food processor. (you’ll use it again)

Make the filling:

  • Blend the sweet potato, 1 egg, spices, and honey in the food processor until well combined. Spread into the prepared crust.
  • Top the crust with the remaining 1 cup of  pecans; you can either arrange them decoratively, or just pour them on.
  • In a medium bowl, beat together the 3 eggs, honey, coconut sugar, and vanilla extract. Pour the mixture over the pecans.
  • Bake for 30-35 minutes, or until the crust is browned. Cover it loosely with foil and bake another 15-20 minutes, or until the filling is set.
  • Allow to cool before serving.



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  1. Yum!! You’re on a roll with the holiday recipes! Can’t wait to try this!

  2. Holy crap, this looks good. I’m salivating reading it.

  3. If I don’t have coconut sugar, could I sub something else? It looks delicious!

    • cane sugar or brown sugar would be the closest texture wise. Not sure if you use those. As far as sweetness, any sweetener will work, I’m just not sure about the consistency…

      • Another silly question, should I put it in the fridge until we serve it tomorrow? Or is it ok to be left out. My house smells awesome now, btw!

  4. This is just gorgeous! I can’t wait to start writing out my Thanksgiving menu.

  5. For a second I thought the ingredients listed at the very top were the ones you used, and was about to say “Who are you, and what have you done with Simone?” ;-P

    • hahaha I felt dirty just writing it 😉

  6. Can tapioca flour be substituted fir the arrowroot? The pics look awesome! And I really want to make this!

    • Thanks Pam! Tapioca should work. I’ve used arrowroot and tapioca interchangeably in a bunch of recipes, and it tends to work great.

  7. I just made this for my sister who was recently diagnosed with celiac disease. A combo of 2 of the best pies on Earth!!!! Thank you for sharing the recipe!!!

  8. Great! Thanks for sharing. I’m a big fan of your site and I really love all the recipes that you are sharing with. I already tried this sweet pecan pie and my entire family love it was well. Can you grant my simple request? I found this great article and hopefully you make your own recipes of these awesome healthy desserts. Here’s the article: http://juancarlothecaterer.com/blog/eating-healthier-2014-desserts/

  9. Making this for Thanksgiving! Two of my favorite pies in one!! Whoo! My question: how many days in advance could I make this pie? Would it keep in the refrigerator if I made it two days in advance? Thanks! Loving your book, btw!!! :)

    • So glad to hear you’re loving the book! The pie should be fine for two days. Just make sure to let it get to room temp before you serve it. Have a great Thanksgiving!

      • Thank you, Simone! HAPPY THANKSGIVING to you and your family! :)

      • Hi Simone! I meant to come back to tell you how much my family and I enjoyed this pie for the holidays! :) I had to bake it a little longer (about 15 or so more minutes) for it to set in the middle, but it turned out beautiful and I got to enjoy the best of both my favorite pies!!! :) Thank you! Looking forward to your new book!

      • Aw thanks so much, Amy! I’m so glad to hear it. And thanks for your support! :)

  10. are you using toasted or raw pecans?

  11. can you sub anything for coconut flour? allergic to it such a bummer. having very hard time finding non coconut flours in desserts. just wondered if you’ve used any others. giving the fact that most flours aren’t really interchangeable

    • I just add a little to the crust, which helps is stay together. You could just add 1-2 tablespoons more of arrowroot, and it should work fine!

  12. You got me with the corn syrup – I got really sad for a split second! Can’t wait to try this one. Looks soooooo good!


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