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Posted on: October 26, 2017 at 8:34 am

This article is shared with permission from our friends at Paleo Hacks.

Trust us, you’ve never had pecan pie like this before. This homemade pecan pie has a creamy sweet potato filling and a flaky crust that crumbles in your mouth!

The nutty pie crust is made by combining almond and tapioca flour with solid coconut oil in a food processor. It’s so easy, it’s impossible to mess up! When making the crust, make sure the coconut oil is hard. That way, it will help create a crumbly, sponge-like dough that you can easily spread out over a pie dish.

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The creamy filling is made with puréed sweet potato, pecans, eggs and honey, then gets spiced with cinnamon and ginger. Blend everything until thick and creamy, then pour over the almond flour crust. At first, it may seem like there’s too much filling but it will be just the right amount. From there, top it with more pecans and bake.

Sweet Potato Pecan Pie Recipe

Trust us, you’ve never had pecan pie like this before. This homemade pecan pie has a creamy sweet potato filling and a flaky crust that crumbles in your mouth!

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Recipe by: Megan Olson

Total Time: 4 Hours

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Preparation time: 30 Minutes

Cook Time: 3 Hours 30 Minutes

Serves: 8 Slices

Tools:

  • 9” Round Baking Dish
  • Food Processor
  •  Tin foil
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Ingredients:

For the Crust:

  •  1 large egg, room temperature
  •  2 cups almond flour
  • ½ cup tapioca flour
  • 6 tablespoons solid coconut oil
  • ½ teaspoon sea salt

For the Filling:

  • 2 ½ cups sweet potato purée
  •  3 large eggs, room temperature
  •  ½ cup honey
  •  2 tablespoons melted coconut oil
  •  1 teaspoon vanilla extract
  •  1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  •  ¼ cup pecans plus more for topping

Instructions:

  1. Preheat the oven to 350°F. Lightly coat a 9” pie dish with coconut oil.
  2. In a food processor, pulse the ingredients for the crust until it becomes a crumbly dough.
  3. Transfer the crust mixture to the pie dish, spreading it into an even layer over the dish.
  4.  Cover with tin foil and bake for 15 minutes. Remove the tin foil and bake for another 10 minutes. Remove the crust from the oven and cool for 10 minutes.
  5.  While the crust cools, prepare the filling by adding the filling ingredients to a food processor. Process until thick and smooth.
  6.  Once the crust is cool, smooth the filling over the pie crust. Sprinkle with pecans and bake for 45 minutes, or until the filling has set.
  7. Remove from the oven and cool to room temperature, then chill in the refrigerator for 2 hours before serving.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Tapioca flour (Authentic Foods)
Cold pressed coconut oil (Viva Naturals)
Raw honey (Bee Farms)

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PaleoHacks
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