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Sweet Potato Pecan Pie

[[ recipeID=recipe-8kwchzcqm, title=Sweet Potato Pecan Pie ]]

Sweet Potato Pecan Pie

A Canadian take on a classic American Thanksgiving dessert. Our gluten-free Sweet Potato Pie Recipe features a maple syrup candied pecan topping paired with a Piccola Cucina Almond Pie Crust for a warm and comforting flavour pairing.

Servings: 4 slice

Keywords: Sweet Potato, Almond Crust, Gluten-free, Pecan topped, Baked Goods

  • Prep Time: 15 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 1 hours 45 mins

Ingredients

Instructions

Ingredients

Filling

  • 1 ⅓ cup mashed sweet potato, (approx. 1 medium sweet potato)
  • 1 tbsp butter (or oat margarine)
  • 2 eggs
  • ⅓ cup brown sugar
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup almond milk

Topping

  • ½ cup pecan pieces
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup

Instructions

  1. Preheat oven to 400°F.
  2. Prick sweet potato with fork. Place on parchment lined baking sheet and roast until soft & juicy, about 45-60 min. Let cool, cut in half and scoop out filling into a medium bowl. Add butter and mash together until smooth. Reduce oven to 350°F.
  3. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  4. In medium bowl wisk eggs, sugar, salt, milk and nutmeg until smooth. Add sweet potato mixture and combine. Pour into shell. Bake at 350°F for 45 minutes.
  5. While pie is baking, make topping. Combine pecans, sugar and maple syrup in medium bowl. After 45 minutes of pie baking, remove and spread pecan topping over pie evenly. Bake for another 15 minutes.
  6. Remove from oven, cool for 2 hours minimum and serve. Enjoy!

Notes

Sweet potato can be cooked in microwave instead of roasting (for approx. 5-10 min) until juices are coming out and potato is cooked through.


Craving something a little sweeter? Add 1/2 cup mini marshmallows to the pecan topping.