Pecan and Sweet Potato Pie
Pecan and Sweet Potato Pie

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This recipe puts a spin on traditional pecan pie, making it healthier, and still just as delicious. The sweet potatoes and dates bind the rest of the ingredients together to really lock in all the flavors.

We’ve done our best to create this dessert using whole, healthy ingredients, but keep in mind that it’s still an indulgent treat meant to be consumed on special occasions. If you’re doing one of our programs and seeking maximum results, this probably is not the recipe for you. If you’re just trying to maintain a healthy lifestyle, this is the type of thing you should eat once or twice a week at most – and even then at the recommended serving size.

Sweet Potato Pie
5 from 1 vote

Pecan and Sweet Potato Pie with Whole Wheat Crust

This Sweet Potato Pie is a healthier spin on a traditional pecan dessert and features Medjool dates, raw pecans, and pure maple syrup.

Course Dessert
Cuisine American
Keyword sweet potato pie
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 12 Servings
Calories 304 kcal
Author Openfit


  • 1 cup quick-cooking old-fashioned oats
  • 1 cup whole wheat flour
  • ¼ cup ground raw almonds
  • 1 Tbsp. + ¼ cup pure maple syrup or raw honey, divided use
  • ½ tsp. sea salt or Himalayan salt divided use
  • 3 Tbsp. cup extra-virgin organic coconut oil
  • 1 Tbsp. water
  • 1 ½ cups raw pecan halves divided use
  • 6 large medjool dates coarsely chopped
  • 1 large egg white
  • 1 large sweet potato baked, skin removed, mashed
  • ¼ tsp. ground ginger


  1. Preheat oven to 425° F. 

  2. Combine oats, flour, almonds, 1 Tbsp. maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well. 

  3. Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together. 

  4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown. 

  5. Reduce oven temperature to 350° F.

  6. Place 1 cup pecans in a food processor; pulse until well ground.

  7. Add dates, remaining ¼ cup maple syrup, remaining ¼ tsp. salt, remaining ¼ cup oil, egg white, sweet potato, and ginger; pulse until well blended.

  8. Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves.

  9. Bake for 20 to 22 minutes, or until firm. Serve warm, or cool pie on wire rack. 

Recipe Notes

  • This pie is extremely rich, so a serving size is small than a regular slice of pie.
  • For a vegan version eliminate egg white. This pie will be more dense, so it is best served warm, or cold (out of the refrigerator).

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Pecan and Sweet Potato Pie with Whole Wheat Crust
Amount Per Serving (1 serving)
Calories 304 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Sodium 107mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 16g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.