Go Back
+ servings
Print Recipe
No ratings yet

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.