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 5 reviews
Sweet Potato Pecan Pie
Prep time
Cook time
Total time
Serves: 8
  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



  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?

  6. This is awesome. I made this for a group on non-paleo people and they all absolutely loved it. I was a bit concerned I may have bitten off more than I could chew when I first looked at the recipe but it was actually not as difficult as it first seemed and I was so happy with the results! Thank you!

  7. Could coconut manna be substituted for yogurt? I read the suggestion below about using the meat from coconut water, but I haven’t found any coconut milk with anything beyond minimal amounts of meat.

  8. I find with a lot of the Paleo baked goods, greasing the pan as well as adding a piece of parchment paper to the bottom will help to keep the crusts/breads from sticking. Don’t forget to grease the parchment as well.

  9. You don't need the sheeps milk yogurt, you can use goats milk, or you can open a can of coconut milk and use the meat not the water

  10. Your welcome Virginia. I had to grease the crap out of my pan to allow the crust to come out with the pie. Sorry it wasn't your favorite.

  11. Well, the system just swallowed my comment…

    Anyway, I enjoyed the pie, but it wasn't popular at all at the potluck. Maybe it's not the right season for sweet potato pie?

    I also had a problem with the crust – it wouldn't stay attached to the filling. Maybe I needed a thicker layer of grease, but I really had to pry the crust from the pan.

    I think if I were to make this again, I would just make the filling as a casserole with the nuts mixed in and on top. Thanks for the recipe!

  12. I made this last night for a potluck today. All the parts tasted great, but I don't know yet how the overall pie will be received. I know I'll like it!

  13. I am so making this! Tomorrow is the 1st so I am headed to the grocery store. After eating the dregs of crap I have had left these past few days, this is going to be a welcome treat for us all! Thanks!

  14. I can't wait to make this!!! But I'm gonna have to…until I get paid this week, lol Seriously, though- this looks amazing!

  15. OMG, George. This looks AMAZING! I think this is going to be our new favorite holiday pie!

    Thank you for sharing this :)

  16. I've never tried the traditional pecan pie (all pies are way too sweet for my liking) but this recipe looks so promising! Can I sub the yogurt with coconut milk/coconut butter and use all coconut flour for the crust instead all almond flour? what do you think?

  17. I just looked around, and I tweeted this recipe.

    Are you not on Twitter? Lots of traffic to be had from active tweeting. I was going to follow.

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