Photo: Sweet Potato Pie

Sweet Potato Pie with Pecan Crunch

Sweet Potato Pie w/ Pecan Crunch A classic holiday dessert without any gluten in sight!

10 Servings

Recipe Categories:

DessertsHoliday Gluten-Free

Updated: Tue, 05/15/2018 - 7:36am



  • Coconut oil + 1 Tablespoon
  • 1 (5.4-ounce) box gluten-free shortbread cookies
  • 1 Tablespoon brown sugar

Sweet Potato Pie:

  • 2 cups steamed peeled sweet potato cubes
  • ½ cup coconut milk
  • ½ cup brown sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg

Pecan Crunch

  • 6 Tablespoons melted butter or vegan butter
  • ¾ cup chopped pecans
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt


  1. Preheat oven to 350°. Grease a pie pan with coconut oil.
  2. To prepare the Crust: Process shortbread cookies in a food processor until finely ground. Add 1 Tablespoon coconut oil and brown sugar in processor. Pulse just a couple of times to combine. Press evenly into a pie pan, working up the sides with your hands. Bake for 12-15 minutes or until golden brown. Remove from oven and set aside to completely cool for 45-60 minutes.
  3. Combine all Sweet Potato Pie ingredients in a food processor and process until smooth. If needed, add water to ensure a creamy consistency. Scoop into cooled Crust and smooth out with a rubber spatula.
  4. Bake for 30 minutes or until firm and middle is set.
  5. Let cool completely or chill until ready to serve. Before serving, mix all Pecan Crunch ingredients together in a bowl and sprinkle on top. Happy Holidays!