If you're tired of pumpkin pie for the holidays, make a sweet potato pie instead this year.
The holidays are fast approaching and that means dessert is in order! Let’s be honest, no matter how extravagant the main and sides, you can always manage to find extra room for dessert, and around this time of year that usually means pie.
This year it’s a sweet potato pie with a nutty pecan praline topping to be exact. Silky and smooth with a nice bit of crunch on top, it makes an excellent addition to any holiday menu and is quicker and easier to make than most pies.
Sweet Potato vs Pumpkin Pie:
If you’ve never had it, sweet potato pie is what you’ve always wished pumpkin pie could be. In reality pumpkin pies can either be disappointingly bland or overly spiced, that’s because pumpkins really aren’t that flavorful on their own, but sweet potatoes are another story.
Naturally sweet and creamy, sweet potatoes only require a minimum of sweetener and spice to shine. While a hint of maple, vanilla, cinnamon and nutmeg is all you need, a sprinkling of pecans doesn’t hurt either. Here I’ve added pecans to both the crust and the topping for a nice textural contrast and nutty flavor. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
There are three main parts to this sweet potato pie: the crust, the filling and the streusel.
- The Crust – You’ll need pecans, arrowroot, maple syrup, palm shortening (or vegan butter) and almond flour for the press-in crust.
- The Filling – Canned sweet potato puree, coconut milk, maple syrup, vanilla, cinnamon, tapioca, agar powder and coconut oil are whisked together to create the filling. Agar powder replaces eggs and creates the right texture for the pie filling so don’t skip it!
- The Streusel – A combination of coconut sugar, maple syrup, pecans, tapioca flour, coconut oil and a cinnamon make up the pecan praline topping.
How to Make a Gluten-Free Vegan Sweet Potato Pie:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The Crust - The crust is a press-in kind (no rolling pins needed) so it’s quick and easy to make, all you need is a food processor and a tart pan. You’ll pulse together the pecans, arrowroot, maple syrup, shortening or butter and almond flour in the bowl of a food processor until it forms a dough then press the it into the pan with your hands. A quick chill to firm and it’s ready to bake.
- The Filling - The filling, unlike most pie recipes that call for long bake times, comes together on the stovetop and then quickly sets in the oven. (This prevents the problem of an under-baked custard with an over-burnt crust.) In a saucepan you’ll whisk together sweet potato puree, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, tapioca flour and agar powder and cook stirring continuously until the mixture starts to thicken, then remove it from heat and whisk in the coconut oil. Now your filling is ready.
- The Streusel - The streusel is quickly stirred together in a bowl, then the partially baked shell is filled and sprinkled around the edges with the topping before going back into the oven.
Set the baked pie on a wire rack to cool completely and refrigerate overnight or for at least 4 hours to set before serving.
Since this tart is best after it sets in the fridge, you can easily make it the day before the big meal. And did I mention that it’s gluten-free, vegan and paleo? So forget the pumpkin pie this year and make a sweet potato pie instead!
More Tart Recipes :
If you're tired of pumpkin pie for the holidays, make a sweet potato tart instead this year.
For the Crust:
- ½ cup/60g pecans
- ¾ cup/84g almond flour
- Pinch of sea salt
- ¼ cup /36g arrowroot
- 1 Tablespoon/15ml maple syrup
- 1 Tablespoon/18g palm shortening (or vegan butter)
- 1 teaspoons/5ml of filtered water
For Pecan Praline Streusel:
- 2 teaspoons/8g coconut sugar
- 1 teaspoon/5g maple syrup
- ¼ cup/30g pecans, very finely chopped
- 1 Tablespoon/6g tapioca flour
- 1 teaspoon/5g coconut oil
- ⅛th teaspoon ground cinnamon
- Pinch of sea salt
For the Filling:
- ¾ cup/318g can of sweet potato puree
- ¼ cup + 2 Tablespoons/90ml coconut milk
- ¼ cup + 2 Tablespoons/90ml maple syrup
- 1 teaspoon/ 5ml vanilla extract
- ½ teaspoon ground cinnamon
- ⅛th teaspoon nutmeg
- Pinch of fine sea salt
- 1 ½ Tablespoons/ 9g tapioca flour
- ½ teaspoon agar powder
- 1 Tablespoon/15ml coconut oil
Make the Crust:
- In a food processor pulse together pecans, almond flour, salt and arrowroot just until and fine and powdery (do not over process).
- Add the maple syrup and palm shortening and pulse again. (adding 1 teaspoon of water if necessary) until a ball of dough starts to form.
- Press dough firmly across the bottom and up the sides of a greased 8-inch pan with your fingers. Prick bottom of dough with a fork and place pan into freezer 10 minutes to chill or in fridge until needed.
- Preheat oven to 350 degrees F. Bake tart shell for 15 minutes or until golden around the edges.
Make the Topping:
- Meanwhile make the topping by stirring together the coconut sugar, maple syrup, pecans, tapioca flour, oil, cinnamon and a pinch of salt in a small bowl. Place in fridge until needed.
Make the Filling.
- In a medium saucepan over low heat, whisk together sweet potato puree, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, tapioca flour and agar powder. Cook stirring continuously until mixture starts to bubble around the edges, thicken and becomes slightly glossy (about 3 minutes). Remove from heat and whisk in coconut oil.
- Remove tart shell from oven and pour in filling (you may have extra filling, if so don't overfill the crust and just bake the remaining filling separately in a small ramekin as a cook's treat). Top with pecan praline around the edges and return to oven for another 15 minutes.
- Set on a wire rack to cool completely and refrigerate overnight or for at least 4 hours to set before serving.
Cool pie completely and refrigerate overnight or for at least 4 hours to set before serving.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, Refined Sugar-Free
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Amount Per Serving: Calories: 309Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 1mgSodium: 59mgCarbohydrates: 30gFiber: 4gSugar: 15gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.