Sweet Potato Pie

A no-bake-crust take on the holiday classic — a pecan-date crust holds a creamy, spiced sweet potato filling, chilled until set. Coconut oil and a touch of lecithin give it a luxuriously smooth texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method

Ingredients
  

Filling
  • 1½ cups pecans
  • 8 dates (4 soaked overnight or in hot water for 1 hour)
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 3 large yams and/or sweet potatoes
  • 4 tablespoons coconut oil
  • 1½ tablespoons sunflower lecithin, optional (adds creaminess)
  • 1 tablespoon pumpkin pie spice

Equipment

  • Food processor
  • Medium pot
  • Measuring cups and spoons
  • Pie pan
  • Spatula
  • Blender or food processor

Method
 

  1. For the crust: process pecans, the 4 un-soaked dates, ½ teaspoon salt, and 1 teaspoon vanilla until it presses together (add a little water if too crumbly). Press into a pie pan — no baking needed.
  2. Chop yams/sweet potatoes and cook with a little water until just soft. Drain excess water.
  3. Blend cooked sweet potatoes with the remaining salt, vanilla, soaked dates, coconut oil, lecithin, and pumpkin pie spice until smooth and thick, stopping to stir as needed.
  4. Pour into the crust and chill overnight, or at least a few hours, before serving.

Subscribe to the newsletter

For recipes and healthy lifestyle tips