For the holidays, it’s always smart to have a healthy dessert option up your sleeve! Bring this Sweet Potato Pecan pie to your next gathering and be the hero.
It’s mostly raw, with only the sweet potatoes being roasted to create a naturally sweet and creamy texture. The gluten free crust is made from dates and raw pecans, and the filling has the texture of a rich cheesecake.
Sweet Potato Pecan Pie
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 16 servings
Ingredients
FOR THE CRUST
- 12 dates, soaked for 20 minutes in filtered water
- 2 cups, raw pecans
- 1 teaspoon cinnamon
- ¼ teaspoon salt
FOR THE FILLING:
- 2 cups raw cashews, soaked
- 2 cups cooked sweet potato flesh
- 1 cup coconut milk
- 1 cup coconut oil, melted
- 2 Tablespoons nutritional yeast
- ½ cup bourbon maple syrup (You can also blend ½ cup of dates with ½ cup of water and substitute that.)
- 1 teaspoon lemon juice or apple cider vinegar
- 2 Tablespoons pumpkin pie spice (see recipe above for homemade version)
- 2 Tablespoons soy lecithin granules
- ¼ teaspoon salt
FOR THE SALTED CARAMEL:
- 1 can full fat coconut milk
- ½ cup bourbon maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
FOR THE CRUST:
- Put the pecans, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up.
- Drain the dates and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the dates are fully incorporated.
- Remove from the food processor and press into the bottom of a 9" pie pan.
- Press down on the mixture well to make sure that the crust is firm.
- Set aside.
FOR THE PIE FILLING:
- Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
- Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.
FOR THE SALTED CARAMEL:
- Bring all the caramel ingredients to a boil in a small sauce pan.
- Turn down the heat and simmer for 20 minutes or until reduced by half.
- Allow to cool before using.
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[…] is sure to appreciate the gesture. Revive your favorite pie recipe, or try chef Rachel Carr’s Sweet Potato Pecan Pie with Bourbon Maple Caramel. This Thanksgiving pie might be a bit late, but you know what they say: better late than […]