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.
Ingredients
- 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
Instructions
-
Preheat oven to 425° F.
-
Combine oats, flour, almonds, 1 Tbsp. maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well.
-
Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together.
-
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
-
Reduce oven temperature to 350° F.
-
Place 1 cup pecans in a food processor; pulse until well ground.
-
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.
-
Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves.
-
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.