[Foodie Friday Recipe] Paleo Sweet Potato Pecan Pie

Here’s a delectable Paleo sweet potato pie recipe to round out your holiday dessert lineup…

Thanksgiving is just around the corner, and it’s time to get your menu planning done! This creamy, mouth-watering pie will quickly become the favorite on your holiday dessert table – even among picky eaters! In fact, it may even replace the classic pumpkin pie (at least, it has on our table)…

Perfect for Paleo dieters, or those who can’t have gluten, this pie is made with a tender and flaky crust of almond and tapioca flours, and filled with a creamy sweet potato, egg, and honey filling, then topped with crunchy pecans. Cinnamon and ginger add some holiday spice, and you can top the pie with either regular or coconut ice cream – depending on your dietary preferences.

And, it gets better after it cools for a while, so this is a great make-ahead recipe that you can get out of the way the day before your holiday dinner!

Here’s what you’ll need to make it:

Paleo Sweet Potato Pecan Pie Recipe

Prep Time: 30 mins
Cook Time: 1 hr
Cooling Time: 2 hrs (at least)
Serves: 8 slices


For the Crust:

  • 1 large egg, room temperature
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 6 Tb solid coconut oil
  • ½ t sea salt

For the Filling:

  • 2 ½ cups sweet potato purée
  • 3 large eggs, room temperature
  • ½ cup honey
  • 2 Tb melted coconut oil
  • 1 t vanilla extract
  • 1 t cinnamon
  • ¼ t ground ginger
  • ¼ cup pecans plus more for topping



Get the full recipe at PaleoHacks.com

Image Source: Paleo Hacks Blog



One Comment

Add a Comment

Your email address will not be published. Required fields are marked *