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!
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.
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.
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.
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.
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.
Once you're ready to bake pie, preheat oven at 350 degrees F. Measure out 2 cups of the roasted sweet potatoes.
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.
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.
Place pie in preheated oven and bake for 55 minutes.
Remove baked pie and place on a cooling rack. Allow pie to cool-off completely for at least 2 hours.
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.
When ready to serve, remove pie from fridge and remove saran wrap. Slice pie and serve topped with coconut whipped cream. Enjoy!