Sweet Potato Pie with Almond-Pecan Crust

This Sweet Potato Pie with Almond-Pecan Crust is rich, smooth, sweet and everything you want from a pie. Made with roasted sweet potatoes, raw pecans, almond flour, maple syrup, coconut oil, and coconut milk. Perfect pie to get fall baking started. Tasty, delicious and will have your house smelling lovely!

Sweet Potato Pie with Almond-Pecan Crust

When it comes to seasons, fall is my absolute favorite. There’s just something special about fall that even summer lovers can’t deny. It’s such a unique and fun time of year. The crisp fresh air, pumpkin season, apple picking, and all the fun fall has to offer.

My favorite fall activity has to be a baking with all the delicious fall flavors. I have already started my fall baking with this delicious Sweet Potato Pie with Almond-Pecan Crust. It’s a great pie to make while we are transitioning from summer to fall. Every time I make this pie my house smells like autumn. The mix of cinnamon and nutmeg overpowers my home making it feel so cozy and welcoming.

This pie is absolutely tasty and delicious. The mixture of coconut milk and sweet potato gives it a rich and creamy consistency. The almond-pecan crust gives it crunchiness, texture and nutty favors. It’s also the perfect dessert to get fall started before pumpkin and apple season officially start. Did I mention it’s also gluten-free, dairy-fee and no-refined sugars?

Ingredients needed to make Sweet Potato Pie with Almond-Pecan Crust:

• For Crust– Raw pecans, bleached almond flour, maple sugar, eggs, vanilla extract, and pink sea salt.
• Sweet Potatoes– Roasted potatoes make for a sweet caramelized filling.
• Coconut Oil– Can also use unsalted butter or ghee.
• Unsweetened Coconut Milk– Use canned full fat milk.
• Maple Syrup– For sweetness.
• Spices– Cinnamon, nutmeg, cloves, ground ginger.

Equipment needed to make Sweet Potato Pie with Almond-Pecan Crust:

• 9 inch Pie Dish– To bake the pie in.
• Food Processor– For pulsing the ingredients for the crust.
• Saran Wrap– To cover crust and refrigerate.
• Large Mixing Bowl– For prepping the pie filling.
• Whisk– To whisk together filling ingredients.
• Baking Sheet Pan– For roasting sweet potatoes.
• Parchment Paper– To line baking sheet pan.
• Cooling Rack– To allow air to cool-off.

How to make Sweet Potato Pie with Almond-Pecan Crust:

Almond-Pecan Crust:

• Step 1– Start by prepping the crust: In a food processor add pecans and almond flour. Blend for about 30-40 seconds until pecans are broken down to a flour and mixed with almond flour. Add maple sugar, egg, vanilla extract, and salt. Blend again for another 30-40 seconds until ingredients are well combined and start to form a ball. 
• Step 2– Using your hands, remove mixture from food processor. Finish rolling it into a ball. Make sure you scrape any mixture left behind and roll it into the ball. Place the rolled up mixture in the middle of a 9 inch pie dish. 
• Step 3– Gently push down on the ball and start working crust up onto the sides of the dish. Make sure the crust is being spread evenly and not too thick on some sides or too thin on others. Shape the crust into the waves on the top of the sides of the dish. This part will take you a few minutes but at the end you should end up with an even and smooth crusted dish. Once you’re done with the crust, cover the dish with saran wrap. Place in the fridge to chill for at least 4 hours. Preferably overnight. 

Sweet Potato Filling:

• Step 4– Start by roasting sweet potatoes: Preheat oven at 400 degrees F. Line a baking sheet pan with parchment paper. Take 3 medium-large sweet potatoes and cut them in half lengthwise. Place them on the prepped sheet pan facing down. Bake for 35 minutes. 
• Step 5– Remove sweet potatoes from the oven and allow them to cool-down for a bit until they are able to be handled. Remove the inside of the sweet potatoes, removing the skin. Place them in a food processor and blend for 45 seconds to a minute until they are pureed and reach a smooth texture. Set aside or refrigerate if you’re prepping this part ahead of time. 
• Step 6– Once you’re ready to bake pie, preheat oven at 350 degrees F. Measure out 2 cups of the roasted sweet potatoes. 
• Step 7– In a large mixing bowl, combine sweet potatoes, eggs, coconut oil, coconut milk, maple or coconut sugar, maple syrup, cinnamon, nutmeg, cloves, ginger, salt and vanilla extract. Whisk until well combined and smooth. Careful not to over whisk, this can lead to the pie cracking. It’s not a big deal but the pie will look prettier without cracks. 
• Step 8– Remove pie crust from the fridge and remove saran wrap. Pour filling mixture into prepped pie dish. Use a spatula to scrape out any leftover filling from the bowl. Smooth out the top of the pie with a spatula. 
• Step 9– Place pie in preheated oven and bake for 55 minutes. 
• Step 10– Remove baked pie and place on a cooling rack. Allow pie to cool-off completely for at least 2 hours. 
• Step 11– Once pie has cooled off, lightly cover over it with saran wrap. Place in the fridge over night or for at least for 4 hours. This will allow for pie to set and it is better served chilled. 
• Step 12– When ready to serve, remove pie from fridge and remove saran wrap. Slice pie and serve topped with coconut whipped cream. Enjoy!

Tips for making Sweet Potato Pie with Almond-Pecan Crust:

1. Make sure the crust is being spread evenly and not too thick on some sides or too thin on others- If some parts of the crust are too thin they can end up getting burnt while pie is baking.
2. Don’t skip on chilling crust- This crust is made with raw pecans and almond flour. Nuts have a lot of natural oils which will get released as they are blended in food processor and also as pie bakes. Chilling the crust will slow this release down. If you don’t chill the crust, the oils will be released instantly, crust will get burnt and oil will drip to the bottom of your oven making a big mess.
3. Don’t over whisk wet ingredients- This is because if eggs are over whisked or over beaten, it will result in pie cracking. Which is not a big deal, but the pie looks prettier without cracks.
4. Take your time removing pie from the oven- Slowly open the oven and slowly remove pie from it. Taking the pie out of the oven too quick can also cause the pie to crack.
5. Place pie on cooling rack to allow it to cool off evenly- This will stop the baking process also avoiding cracking from happening.
6. In the case your pie does crack for any reason, it’s not a big deal and it can be fixed- Just decorate with halved pecans by placing them all over the top of the pie. And/or place dollops of whipped cream all throughout the pie. These will not only add some detail to the pie and make it prettier, it will also make the pie even tastier.

Substitutions:

1. Sweet potatoes- Use pumpkin puree instead and make it a pumpkin pie.
2. Maple sugar- Use coconut sugar instead. Just note, it can make crust and pie look darker and appear burnt but it won’t be.
3. Coconut Oil– Use unsalted butter or ghee.
4. Maple Syrup- Substitute for honey.

How to serve Sweet Potato Pie with Almond-Pecan Crust:

Use a pie server to cut and serve a slice of pie. I like topping my sweet potato pie with a dollop of whipped cream. I really like using coconut whipped cream because the flavor really compliments that of the pie. However, you can used any preferred whipped cream. You can also dust some ground cinnamon over your pie to garnish.

Storing Sweet Potato Pie with Almond-Pecan Crust:

Keep any leftover sweet potato pie in the pie dish it was baked in. Cover with some saran wrap and place in the fridge. Keep your pie refrigerated for up to 3-4 days. This sweet potato pie is specially good when really cold and the flavors have set.

Can Sweet Potato Pie with Almond-Pecan Crust be frozen?

Yes. You can certainly freeze this pie. Bake your sweet potato pie with almond-pecan crust and allow it to completely cool-off. Tightly wrap all around the air and dish with Saran Wrap. Then wrap the top with aluminum foil. Keep pie frozen for up to 2-3 months. Defrost by thawing-out in the fridge overnight.

Did you like this recipe for Sweet Potato Pie with Almond-Pecan Crust? You may also like these other Sweet Potato recipes:

• Sweet Potato Pecan Muffins
• Gluten-Free Sweet Potato Waffles
• Sweet Potato Apple Bites
• Baked Sweet Potato Fries
• Sweet Potato Chickpea Nuggets
• Sweet Potato and Sausage Breakfast Skillet

Print

Sweet Potato Pie with Almond-Pecan Crust

This Sweet Potato Pie with Almond-Pecan Crust is rich, smooth, sweet and everything you want from a pie. Made with roasted sweet potatoes, raw pecans, almond flour, maple syrup, coconut oil, and coconut milk. Perfect pie to get fall baking started. Tasty, delicious and will have your house smelling lovely!

Course Dessert

Cuisine American

Keyword Sweet Potato Pie

Prep Time 20 minutes

Cook Time 55 minutes

rest 2 hours

Total Time 3 hours 15 minutes

Servings 8 servings

Calories 440 kcal

Author Angelica Arias

Ingredients

Almond-Pecan Crust

• 2 cups raw pecans
• 1 cup bleached almond flour
• 1/4 cup maple sugar (or coconut sugar)
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp pink sea salt

Sweet Potato Filling

• 2 cups roasted sweet potatoes
• 1/4 cup coconut oil (melted)
• 2 eggs
• 1/4 cup unsweetened coconut milk (full fat)
• 1/4 cup maple sugar (or coconut sugar)
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ground ginger
• 1/2 tsp pink sea salt
• 1 tsp vanilla extract

Instructions

Almond-Pecan Crust:

1. Start by prepping the crust: In a food processor add pecans and almond flour. Blend for about 30-40 seconds until pecans are broken down to a flour and mixed with almond flour. Add maple sugar, egg, vanilla extract, and salt. Blend again for another 30-40 seconds until ingredients are well combined and start to form a ball.

2. Using your hands, remove mixture from food processor. Finish rolling it into a ball. Make sure you scrape any mixture left behind and roll it into the ball. Place the rolled up mixture in the middle of a 9 inch pie dish.

3. Gently push down on the ball and start working crust up onto the sides of the dish. Make sure the crust is being spread evenly and not too thick on some sides or too thin on others. Shape the crust into the waves on the top of the sides of the dish. This part will take you a few minutes but at the end you should end up with an even and smooth crusted dish. Once you're done with the crust, cover the dish with saran wrap. Place in the fridge to chill for at least 4 hours. Preferably overnight.

Sweet Potato Filling:

1. Start by roasting sweet potatoes: Preheat oven at 400 degrees F. Line a baking sheet pan with parchment paper. Take 3 medium-large sweet potatoes and cut them in half lengthwise. Place them on the prepped sheet pan facing down. Bake for 35 minutes.

2. Remove sweet potatoes from the oven and allow them to cool-down for a bit until they are able to be handled. Remove the inside of the sweet potatoes, removing the skin. Place them in a food processor and blend for 45 seconds to a minute until they are pureed and reach a smooth texture. Set aside or refrigerate if you're prepping this part ahead of time.

3. Once you're ready to bake pie, preheat oven at 350 degrees F. Measure out 2 cups of the roasted sweet potatoes.

4. In a large mixing bowl, combine sweet potatoes, eggs, coconut oil, coconut milk, maple or coconut sugar, maple syrup, cinnamon, nutmeg, cloves, ginger, salt and vanilla extract. Whisk until well combined and smooth. Careful not to over whisk, this can lead to the pie cracking. It's not a big deal but the pie will look prettier without cracks.

5. Remove pie crust from the fridge and remove saran wrap. Pour filling mixture into prepped pie dish. Use a spatula to scrape out any leftover filling from the bowl. Smooth out the top of the pie with a spatula.

6. Place pie in preheated oven and bake for 55 minutes.

7. Remove baked pie and place on a cooling rack. Allow pie to cool-off completely for at least 2 hours.

8. Once pie has cooled off, lightly cover over it with saran wrap. Place in the fridge over night or for at least for 4 hours. This will allow for pie to set and it is better served chilled.

9. When ready to serve, remove pie from fridge and remove saran wrap. Slice pie and serve topped with coconut whipped cream. Enjoy!

Recipe Notes

Tips for making Sweet Potato Pie:

1. Make sure the crust is being spread evenly and not too thick on some sides or too thin on others- If some parts of the crust are too thin they can end up getting burnt while pie is baking.
2. Don’t skip on chilling crust- This crust is made with raw pecans and almond flour. Nuts have a lot of natural oils which will get released as they are blended in food processor and also as pie bakes. Chilling the crust will slow this release down. If you don’t chill the crust, the oils will be released instantly, crust will get burnt and oil will drip to the bottom of your oven making a big mess.
3. Don’t over whisk wet ingredients- This is because if eggs are over whisked or over beaten, it will result in pie cracking. Which is not a big deal, but the pie looks prettier without cracks.
4. Take your time removing pie from the oven- Slowly open the oven and slowly remove pie from it. Taking the pie out of the oven too quick can also cause the pie to crack.
5. Place pie on cooling rack to allow it to cool off evenly- This will stop the baking process also avoiding cracking from happening.
6. In the case your pie does crack for any reason, it’s not a big deal and it can be fixed- Just decorate with halved pecans by placing them all over the top of the pie. And/or place dollops of whipped cream all throughout the pie. These will not only add some detail to the pie and make it prettier, it will also make the pie even tastier.

Substitutions:

1. Sweet potatoes- Use pumpkin puree instead and make it a pumpkin pie.
2. Maple sugar- Use coconut sugar instead. Just note, it can make crust and pie look darker and appear burnt but it won’t be.
3. Coconut Oil– Use unsalted butter or ghee.
4. Maple Syrup- Substitute for honey.

Nutrition Facts

Sweet Potato Pie with Almond-Pecan Crust

Amount per Serving

Calories

440

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

11

g

Cholesterol

 

61

mg

20

%

Sodium

 

263

mg

11

%

Potassium

 

306

mg

9

%

Carbohydrates

 

29

g

10

%

Fiber

 

5

g

21

%

Sugar

 

17

g

19

%

Protein

 

8

g

16

%

Vitamin A

 

4821

IU

96

%

Vitamin C

 

1

mg

1

%

Calcium

 

86

mg

9

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.