Sweet Potato Pecan Pie

Perfect Thanksgiving Paleo Pie is the only thing I really need to say about this.  This pie turned out absolutely amazing and rivals most traditional sweet potato pies I used to love to eat.  This will be accompanying me to a non Paleo Retirement party today so let the mission begin of showing people what kind of amazing food you can make with fresh all natural in season foods.  Well I hope you all enjoy and please let me know your verdict once tried. :)

 

4.8 from 6 reviews
Sweet Potato Pecan Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Crust:
Filling:
Instructions
  1. Preheat your oven to 350 Degrees Fahrenheit
  2. Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork
  3. Place on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool
  4. While they are cooling, you are going to make your crust
  5. Place all crust ingredients in a bowl and using a hand mixer mix well
  6. Once mixed you want to add in the ice water 1 tablespoon at a time and continue to mix until you get a nice dough that doesn't stick to your hands
  7. Now take your crust and press it into a pregreased, parchment paper lined 9 inch cake pan
  8. Now take your sweet potatoes and remove the skin and mash them in a bowl
  9. Add your coconut milk, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer or whisk mix well get a nice and smooth filling
  10. Now spoon your mixture into your pie crust spreading evenly
  11. Top with your toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top if you like
  12. Bake in the preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is anywhere from 160-180 degrees fahrenheit

 

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48 Comments

  1. 4 stars (for some reason I could only choose 5 starts).

    thanks for posting this. The pie ‘filling’ is good. I would increase the amount of spices though. Unfortunately this recipe resulted in a soggy crust. I have another recipe for a crust made of almond and coconut flour (with an egg also) and it has directions to cook the pie crust by itself before adding in the filling. This has given a nice crunchy crust for all my recipe. Here are those directions:
    “bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven for full bake time. You may also need to cover the edges with foil as almond flour burns easily.”

  2. I’m so excited to try this. Do you think I could make this and freeze it? If so, should I freeze before or after cooking?

  3. Thanks for another great recipe George! I actually got this one from your app – worked out well and very tasty…used fresh sweet potato from our garden.

  4. George, I am going to make this for Christmas and it said to use a 9 inch cake pan..is that correct, not a pie pan?thanks it looks amazing..

  5. uh…the recipe I see above does not call for sheep’s milk..why are people asking about it? did u change the recipe?

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