Healthy Sweet Potato Pecan Pie

Imagine a pie that combines the rich, creamy goodness of sweet potatoes with the crunch of pecans, all wrapped in a gluten-free crust. This Healthy Sweet Potato Pecan Pie is not just a treat for your taste buds but also a nourishing choice for your body. Perfect for holiday gatherings or a cozy night in, this pie is sure to become a family favorite.
Sweet potatoes are a powerhouse of nutrients, packed with vitamins A and C, fiber, and antioxidants. Pecans add a delightful crunch and a dose of healthy fats. Together, they create a pie that’s as wholesome as it is delicious.
How to Make It
Creating this healthy sweet potato pecan pie is a breeze with the right ingredients and steps. Here’s a quick overview to get you started:
First, you’ll need to gather your ingredients. This includes sweet potatoes, pecans, gluten-free flour, and a natural sweetener like maple syrup or honey. The gluten-free crust is key to making this pie accessible to everyone.
Next, you’ll prepare the sweet potato filling by cooking and mashing the sweet potatoes. Mix in your sweetener, spices, and eggs to create a smooth, creamy filling. For the pecan topping, combine chopped pecans with a bit of sweetener and a touch of cinnamon.
Finally, assemble your pie by pouring the sweet potato filling into the gluten-free crust and topping it with the pecan mixture. Bake until the crust is golden and the filling is set. The aroma that fills your kitchen as it bakes is absolutely irresistible.
Make Ahead Method
If you’re planning to serve this pie for a special occasion, you can definitely make it ahead of time. Here’s how:
Prepare the pie as instructed and let it cool completely. Once it’s cooled, wrap it tightly in plastic wrap and then in aluminum foil. This double layer of protection will help keep it fresh. You can store it in the refrigerator for up to three days or in the freezer for up to a month.
When you’re ready to serve, simply thaw it overnight in the refrigerator if it was frozen. Then, let it come to room temperature before slicing. This method ensures that your pie stays moist and delicious, even if you make it ahead of time.
Pro Tips
Making the perfect healthy sweet potato pecan pie involves a few key tips:
- Use Fresh Sweet Potatoes: For the best flavor and texture, use fresh sweet potatoes. You can boil or roast them until they’re tender and easy to mash.
- Toast the Pecans: Toasting the pecans before adding them to the pie enhances their flavor and adds an extra layer of crunch. Simply spread them on a baking sheet and toast in the oven for a few minutes until fragrant.
- Blind Bake the Crust: To prevent a soggy bottom, blind bake the gluten-free crust before adding the filling. This involves baking the crust for a short time with weights to keep it from puffing up.
- Check for Doneness: To ensure your pie is fully baked, insert a knife into the center. If it comes out clean, your pie is ready. If not, give it a few more minutes in the oven.
Storage
Storing your healthy sweet potato pecan pie properly will help it stay fresh for longer:
- Room Temperature: If you plan to eat the pie within a day or two, you can store it at room temperature. Just make sure it’s covered to keep it from drying out.
- Refrigerator: For longer storage, keep the pie in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container. It should stay fresh for up to a week.
- Freezer: If you want to extend the life of your pie even further, freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to a month.

Tools For This Recipe
Having the right tools can make baking this healthy sweet potato pecan pie a breeze:
- Mixing Bowls: You’ll need a couple of mixing bowls to combine your ingredients.
- Electric Mixer: While not essential, an electric mixer can make the process of mashing the sweet potatoes and mixing the filling much easier.
- Pie Dish: A 9-inch pie dish is perfect for this recipe. Make sure to grease it lightly to prevent the crust from sticking.
- Measuring Cups and Spoons: Accurate measurements are key in baking. Use measuring cups and spoons to ensure you get the right amounts.
FAQs
Q: Can I use canned sweet potatoes instead of fresh ones?
A: While fresh sweet potatoes are best for this recipe, you can use canned ones in a pinch. Just make sure to drain them well before using.
Q: How do I prevent the crust from getting soggy?
A: Blind baking the crust before adding the filling helps prevent it from getting soggy. You can also brush the crust with a bit of egg wash to create a barrier.
Q: Can I make this pie vegan?
A: Yes, you can substitute the eggs with a flaxseed or chia seed mixture. For the crust, use a vegan butter alternative. Just make sure to adjust the sweetness accordingly.
Q: What can I serve with this sweet potato pecan pie?
A: This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of fresh fruit for added color and flavor.
Enjoy your homemade healthy sweet potato pecan pie with a gluten-free crust!
Healthy Sweet Potato Pecan Pie (Gluten-Free Crust)
Ingredients
For the Gluten-Free Crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 4-5 tablespoons ice-cold water
For the Sweet Potato Filling:
- 2 cups cooked and mashed sweet potatoes
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup maple syrup or honey
- 1/2 teaspoon ground cinnamon
Instructions
For the Gluten-Free Crust:
- In a medium bowl, combine the gluten-free flour and salt.
- Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
- Press the dough into a 9-inch pie dish, covering the bottom and sides evenly.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes. Remove the weights and parchment paper and bake for an additional 5-10 minutes until lightly golden.
For the Sweet Potato Filling:
- In a large bowl, combine the mashed sweet potatoes, maple syrup or honey, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Pour the filling into the pre-baked crust.
For the Pecan Topping:
- In a small bowl, combine the chopped pecans, maple syrup or honey, and cinnamon. Mix well.
- Sprinkle the pecan mixture evenly over the sweet potato filling.
- Bake the pie at 350°F (175°C) for about 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before slicing and serving.