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Gluten Free Sweet Potato Pie with Pecan Crust

Nov 19, 2015 | Recipes | 1 comment

Gluten Free Sweet Potato Pie

My Gluten Free Sweet Potato Pie uses a pecan pie crust recipe that's SO tasty! This pie is simple, homey, healthy and so good!

The holidays are synonymous with pumpkin pie. But the flaky crust makes people following a gluten-free or Paleo lifestyle unable to enjoy a slice, and that is no fun at the holidays! One of my goals is to help my subscribers and readers enjoy many of the time-honored food traditions while still eating foods that make them feel good.

My sweet potato pie with pecan crust has all of the flavors you crave at the holidays. Matter of fact, you won’t miss that flaky crust! Added bonus: you can make this recipe up to 2 months in advance and store in the freezer. When ready to serve, defrost in the fridge for 24 hours.

Looking for more gluten free and Paleo holiday recipes? My new Holiday cookbook features 24 festive recipes that you can prepare in advance so you can relax and enjoy time with friends and family versus spending all of your time in the kitchen. Check it out!

Don’t forget to check out my new Holiday cookbook. We have 24 mouth watering gluten-free and paleo recipes for breakfast, main dishes, sides, soups, dessert and cocktails!  Buy it now! 

Print Recipe
5 from 1 vote

Sweet Potato Pie with Pecan Crust

Servings: 1 pie


  • 1 large (or 2 small) sweet potatoes
  • 1/4 cup coconut oil
  • 1/4 cup Medjool dates (pitted)
  • 1 cup pecans
  • 1/4 cup maple syrup
  • 3 eggs
  • 1 Tbsp pumpkin pie spice


  • Bring a large pot with 4-6” of water to a boil. Lower heat to simmer. Pierce unpeeled potatoes with knife. Place in a steamer over the large pot of water (or directly in water if no steamer is available). Cover with tight-fitting lid and steam 1-1.5 hours or until a knife easily pierces potatoes. Add water as needed. When cooked, remove and place in refrigerator to cool.
  • Preheat oven to 350 F.
  • Prepare crust by combining in a food processor or blender: 1/4c coconut oil, 1/4c pitted dates, 1c pecans. Blend until crust comes together and is well combined.
  • Press into an oiled pie pan. Bake at 350 F for 10 mins. Allow to cool for ~5 minutes.
  • Prepare the filling by combining in a food processor or blender: 1/4c maple syrup, 3 eggs, cooked sweet potato (skins removed), 1T pumpkin pie spice.
  • Add filling to prepared/cooled pie crust. Bake for 25-30 minutes at 350 F or until set and no longer jiggly. Cool for 30 minutes before serving.

What is your favorite holiday dessert?  How do you adapt it to make it fit your healthy lifestyle? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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1 Comment

  1. Peggy

    5 stars
    Next time I won’t prebake the crust. I only did 10 minutes and, in the end, it was too brown for my taste.


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