Sweet Potato Pie with Pecan Crunch
Sweet Potato Pie w/ Pecan Crunch
A classic holiday dessert without any gluten in sight!
A classic holiday dessert without any gluten in sight!
Yield
10 Servings
Ingredients
Crust:
- 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
Instructions
- Preheat oven to 350°. Grease a pie pan with coconut oil.
- 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.
- 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.
- Bake for 30 minutes or until firm and middle is set.
- 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!