Gluten-Free and Vegan Sweet Potato Pecan Pie

Gluten-Free and Vegan Sweet Potato Pecan Pie

This gluten-free and vegan sweet potato pecan pie is a delight! It is not only easy to make, but also perfect for your Christmas Eve dessert table, a holiday party or to enjoy Autumn! This pie is a great dessert that everybody can enjoy. If you have guests with nut allergy, the pecans can be substituted for toasted pumpkin seeds.

In this recipe I used my favorite Bob’s Red Mill Gluten Free 1-1 Baking Flour, and the recipe was inspired by their sweet potato bars. I had to make it vegan, and also substituted the refined sugar for coconut sugar. You can also use Sucanat, maple sugar, or date sugar.

This delicious pie is amazing all by itself, but even more decadent with some vegan whipped cream or vanilla ice cream on top.

how to make the sweet potato puree

To make the sweet potato puree, I slice about 4 medium sweet potatoes in half (the long way) and roast for 30 minutes in a 400°F oven. Once soft, I peel the skins off and puree the roasted sweet potato flesh.

the break down

Start by preheating the oven to 350°F. You will need an 8 x 8-inch pan.

the crust

Use a stand mixer to mix your crust together: butter, gluten free flour, oats, sugar and salt. Press crust evenly into an 8 x 8-inch pan and bake for 15 minutes. Let crust cool for 10-15 minutes. If you don’t have a stand mixer you can mix the ingredients really well using your hands.

the filling

While the crust is baking, whip up your filling by placing the sweet potato puree*, maple syrup, coconut milk, vanilla, cinnamon and salt in a high speed blender. Blend until smooth. Pour the filling onto the cooled crust and spread evenly across. Bake for 15 more minutes.

the topping

While the filling is baking, mix together the chopped pecans with coconut sugar. Top bars with the pecan-sugar mix and press down with fingers.

Bake for an additional 25 minutes, then remove from oven. Cool completely before slicing and serving.

Gluten-Free and Vegan Sweet Potato Pecan Pie Bars

Course Dessert
Cuisine American
Keyword Fall, Pecan, Sweet Potato
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 servings

Ingredients

Crust

  • 1/2 cup vegan butter, softened
  • 1 cup gluten-free 1-to-1 baking flour
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup coconut sugar
  • 1/2 tsp salt

Filling

  • 1 1/2 cups sweet potato puree
  • 1/4 cup maple syrup
  • 3/4 cups full fat coconut milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp Salt

Topping

  • 1 1/2 cups pecans, chopped
  • 1/4 cup coconut sugar

Instructions

  1. Preheat oven to 350°F. Use a stand mixer to mix your crust together: butter, gluten free flour, oats, sugar and salt. Press crust evenly into an 8 x 8-inch pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
  2. While the crust is baking, whip up your filling by placing the sweet potato puree*, maple syrup, coconut milk, vanilla, cinnamon and salt in a high speed blender. Blend until smooth. Pour the filling onto the cooled crust and spread evenly across. Bake for 15 more minutes.
  3. While the filling is baking, mix together the chopped pecans with coconut sugar. Top bars with the pecan-sugar mix and press down with fingers. Bake for an additional 25 minutes, then remove from oven. Cool completely before slicing and serving.

Recipe Notes

To make the sweet potato puree, I slice about 4 medium sweet potatoes in half (the long way) and roast for 30 minutes in a 400°F oven. Once soft, I peel the skins off and puree the roasted sweet potato flesh.

This gluten-free and vegan sweet potato pecan pie is a Fall delight and will become your favorite this holiday season!

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