This sweet potato pecan pie is a lighter take on a holiday classic—still indulgent, but with less added sugar and a nut-forward crust. If you love the warm flavors of autumn—cinnamon, nutmeg, ginger—and the satisfying crunch of pecans, this recipe gives you a rich, spiced filling with a crisp pecan crust. It’s perfect for Thanksgiving, seasonal gatherings, or any time you want a dessert that feels cozy without going overboard on sweeteners.
Sweet Potato Pecan Pie
I developed this version after seeing many recipes that relied heavily on refined sugars and corn syrup. Rather than eliminate sweetness entirely—impractical for this style of pie—I leaned on the natural sweetness of cooked sweet potatoes, reduced the amount of added sweetener, and used honey and coconut sugar for a more nuanced flavor. The result is a sweet potato pecan pie that highlights the vegetable’s caramel notes and complements them with toasted pecans and warm spices.
Ingredients
For the crust:
1 ½ cups pecans
1/2 cup plus 2 tablespoons arrowroot (plus more for dusting)
1 tablespoon coconut flour
⅛ teaspoon salt
2 tablespoons butter (or coconut oil for dairy-free)
2 tablespoons honey
1 egg yolk
For the sweet potato filling:
1 1/2 cups cooked, mashed sweet potato
2 tablespoons honey
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
1 egg
For the pecan topping:
1 cup pecans
3 eggs
1/4 cup honey
1/4 cup coconut sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C).
- Prepare the crust: In a food processor, pulse 1 ½ cups pecans with the arrowroot, coconut flour, and salt about 8–10 times, until the mixture is finely ground but not turning into nut butter.
- Add the butter (or coconut oil), egg yolk, and 2 tablespoons honey. Pulse until the dough holds together when pressed. Press the mixture evenly into a 9-inch pie pan to form the crust. Set the crust aside and wipe out the food processor bowl for the filling.
- Make the sweet potato filling: Combine the mashed sweet potato, 1 egg, 2 tablespoons honey, cinnamon, ginger, and nutmeg in the food processor. Blend until smooth and well combined. Spread the filling into the prepared pecan crust in an even layer.
- Arrange the remaining 1 cup pecans over the sweet potato layer. You can place them decoratively or scatter them evenly.
- In a medium bowl, whisk together the 3 eggs, 1/4 cup honey, 1/4 cup coconut sugar, and vanilla extract until combined. Pour this mixture over the pecans so it seeps into the gaps and creates the pecan topping.
- Bake the pie for 30–35 minutes, or until the crust is golden brown. Loosely cover the pie with foil and continue baking another 15–20 minutes, or until the filling is set and a knife inserted near the center comes out mostly clean.
- Remove the pie from the oven and allow it to cool completely before slicing. Cooling helps the filling to set for cleaner slices and better texture.
Notes
This recipe reduces the refined sugar typically found in many pecan or sweet potato pies by using honey and coconut sugar while keeping the signature texture and flavor. For a dairy-free version, substitute coconut oil for butter in the crust. If you prefer a sweeter topping, you can increase the honey or coconut sugar slightly, but the intent here is to let the sweet potato’s natural sweetness shine through.
All links and product mentions in the original source were for informational purposes. Some content may have included affiliate references; this version focuses solely on the recipe and preparation.