Sweet Potato Pecan Pie

16 45 425
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 16
Sweet Potato Pecan Pie
Health Highlights


1 cup whole Almonds, raw
1 cup Oat flour
1/4 cup hulled Hemp seeds, shelled
1/4 cup Honey, raw (or maple syrup if vegan)
1/4 cup Coconut oil
13 date pitted Medjool date
2 1/2 tsp Cinnamon
3/4 tsp Sea Salt
1/2 tsp Nutmeg, ground
1 dash Cardamom, ground
2 cup Pecans
1/4 cup Water
2/3 cup Coconut oil
1/3 cup Maple syrup, pure
171 gm Sweet potato purée, canned
1 dash Ginger, ground


Preheat oven to 350°F.


In a food processor, pulse the almonds and hemp seeds to a ground texture (not as fine as a flour). Add oat flour.

Slowly add in honey, 6 dates, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/2 tsp salt and 1/4 cup coconut oil. Mix until combined, you'll be left with a sticky mixture.

In a well greased (with coconut oil) baking pie dish, pour the crust mixture and evenly spread to coat the bottom, gently pressing to form the crust to the bottom and up the sides. Bake for 5 minutes or until just golden brown and nuts are fragrant.


In a high-speed blender or food processor, pulse pecans to get ground texture, follow with baked sweet potato, 1/3 cup coconut oil, maple syrup, 7 dates, and remaining cinnamon, nutmeg, ginger, salt, and water.

The texture should be very thick, creamy, and sweet- adjust seasonings here to taste.

Take the hardened and baked pie crust out of the oven, pour the filling into the crust, and arrange whole pecans evenly on top, drizzle with remaining maple syrup and a dash of cinnamon.

Bake for 20-25 minutes or until firm. Enjoy warm!

Nutrition Facts

Per Portion

Calories 425
Calories from fat 264
Calories from saturated fat 106
Total Fat 29.3 g
Saturated Fat 11.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 9.6 g
Cholesterol 0
Sodium 121 mg
Potassium 330 mg
Total Carbohydrate 37 g
Dietary Fiber 4.8 g
Sugars 23.6 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.4
Meat Alternative 0.8

Energy sources