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Healthy Sweet Potato Pecan Pie (Gluten-Free Crust)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Description

This healthy sweet potato pecan pie combines a creamy sweet potato filling with rich pecan butter and toasted pecans, all baked in a buttery gluten-free crust. Naturally sweetened with sweet potato and a few Medjool dates, it has no added sugar or corn syrup and makes a beautiful fall or holiday dessert.

Ingredients

Gluten-Free Crust

  • 1 cup almond flour, lightly packed
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • Pinch of salt (omit if using salted butter)
  • 70 grams cold butter, cubed
  • 1 pastured egg
  • 2 tablespoons cold water, or as needed

Sweet Potato Pecan Filling

  • 1 cup (260 grams) sweet potato purée, made from baked sweet potatoes
  • 1/2 cup pecan butter
  • 2 pastured eggs
  • 3 large Medjool dates, pitted (about 60 grams)
  • 1 tablespoon bourbon
  • 1 teaspoon pure vanilla extract or 1/4 teaspoon vanilla powder
  • Pinch of salt (omit if the pecan butter is salted)
  • 1 cup toasted pecans

For Finishing

  • 1 egg yolk
  • Splash of cold water
  • Carob or cacao powder, optional

Instructions

  1. Prepare the crust. Combine the almond flour, coconut flour, tapioca flour, and salt in a mixing bowl. Add the cold butter and egg and work them into the flour mixture with your hands until crumbly.
  2. Add the cold water gradually, one tablespoon at a time, until the dough comes together. Shape into a ball, then flatten into an approximately 8-inch (20 cm) disk on parchment paper. Wrap and refrigerate while you prepare the filling.
  3. Prepare the filling. Add the sweet potato purée, pecan butter, eggs, dates, bourbon, vanilla, and salt to a blender. Blend until smooth and creamy.
  4. Reserve 4 pecan halves for decorating the pie. Coarsely chop about half of the remaining toasted pecans, leaving the rest whole. Fold both the chopped and whole pecans into the sweet potato filling.
  5. Assemble the pie. Preheat the oven to 350°F (180°C). Roll the chilled dough from the center outward into an approximately 10-inch (25 cm) circle, pinching together any cracks that form.
  6. Carefully transfer the dough to a pie dish and gently press it into the bottom and sides. Mend any cracks and crimp the edges. Prick the bottom of the crust a few times with a fork.
  7. Mix the egg yolk with a splash of cold water and brush the edges of the crust with the egg wash.
  8. Pour the filling into the prepared crust and spread it evenly. Arrange the 4 reserved pecan halves on top.
  9. Bake for about 30 minutes, or until the filling is set and the crust is golden.
  10. Cool completely, then refrigerate before serving for the best flavor and texture. Dust lightly with cacao or carob powder before serving, if desired.

Notes

Sweet potato: Bake the sweet potatoes rather than boiling them for the best flavor and to avoid adding excess moisture to the filling. Yes, you can use canned sweet potato, but keep in mind that is always more watery and diluted than home baked sweet potato. 

Make ahead: This pie is ideal for making one day in advance. Cool completely, cover, and refrigerate until ready to serve.

Storage: Store covered in the refrigerator for up to 4 days.

Serving: The nutritional information is calculated based on 10 servings.

Find it online: https://creativeinmykitchen.com/sweet-potato-pecan-pie/