Sweet Potato Pecan Pie
Need a gluten free, dairy free, and lacto ovo vegetarian hor d'oeuvre? Sweet Potato Pecan Pie could be a super recipe to try. One serving contains 229 calories, 5g of protein, and 14g of fat. This recipe serves 16 and costs 88 cents per serving. It can be enjoyed any time, but it is especially good for Thanksgiving. 309 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Many people really liked this Southern dish. A mixture of sweet potato, ground nutmeg, ground cardamom, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Nutrition Stripped . With a spoonacular score of 66%, this dish is solid. If you like this recipe, take a look at these similar recipes: Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch, Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!), and Sweet Potato Pecan Pie.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup of almonds
dash of cinnamon
2 teaspoons of cinnamon
¼ cup coconut oil, melted
1 egg white (optional)
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup hemp seeds (I used
7 medjool dates, pitted
1 cup of rolled oat flour
1 cup pecans
¼ cup of raw honey
½ teaspoon sea salt
1 large (6 ounces) sweet potato, baked and mashed
¼ of a cup of water
Equipment:
food processor
oven
pie form
blender
Cooking instruction summary:
CRUST:Preheat oven to 350 degrees F. In a food processor, pulse the almonds and hemp seeds to a ground texture (not as fine as a flour). Add oat flour.Slowly add in honey, dates, seasonings, and coconut oil. Mix until combined, you'll be left with a sticky mixture.In a well greased (with coconut oil) baking pie dish, pour the crust mixture and evenly spread to coat the bottom, gently pressing to form the crust to the bottom and up the sides.Bake for 5 minutes or until just golden brown and nuts are fragrant. In the meantime...FILLING:In a high-speed blender or food processor, pulse pecans to get ground texture, follow with baked sweet potato (without skin), coconut oil, maple syrup, dates, cinnamon, nutmeg, ginger, salt, and water.The texture should be very thick, creamy, and sweet- adjust seasonings here to taste.ASSEMBLY:Take the hardened and baked pie crust out of the oven, pour the filling into the crust, and arrange whole pecans evenly on top, drizzle with remaining maple syrup and a dash of cinnamon.Bake for 20-25 minutes or until firm. Enjoy warm!
Step by step:
1. CRUST:Preheat oven to 350 degrees F. In a food processor, pulse the almonds and hemp seeds to a ground texture (not as fine as a flour).
2. Add oat flour.Slowly add in honey, dates, seasonings, and coconut oil.
3. Mix until combined, you'll be left with a sticky mixture.In a well greased (with coconut oil) baking pie dish, pour the crust mixture and evenly spread to coat the bottom, gently pressing to form the crust to the bottom and up the sides.
4. Bake for 5 minutes or until just golden brown and nuts are fragrant. In the meantime...FILLING:In a high-speed blender or food processor, pulse pecans to get ground texture, follow with baked sweet potato (without skin), coconut oil, maple syrup, dates, cinnamon, nutmeg, ginger, salt, and water.The texture should be very thick, creamy, and sweet- adjust seasonings here to taste.ASSEMBLY:Take the hardened and baked pie crust out of the oven, pour the filling into the crust, and arrange whole pecans evenly on top, drizzle with remaining maple syrup and a dash of cinnamon.
5. Bake for 20-25 minutes or until firm. Enjoy warm!
Nutrition Information:
covered percent of daily need
