Pecan-Crust Sweet Potato Pie

This twist on a classic sweet potato pie has a thicker, chewier (and nuttier!) crust than the traditional version. And- it has less sugar, more protein and more fiber. If you're not sure about sweet potato pie- we'll give you a little tip- it tastes just like pumpkin pie. You don't have to wait until Thanksgiving to enjoy this pie (but we think it would make a fantastic addition to your holiday table).



  • 4 cups cubed sweet potatoes (about 2 medium sweet potatoes)
  • 1/3 cup Silk Coconut Almond Blend
  • 1 egg + 2 egg whites
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice


  • Serving Size:   1 slice
  • Servings:   12
  • Calories:   170
  • Fat:   9g
  • Carbs:   18g
  • Fiber:   3g
  • Sugar:   7g
  • Protein:   5g


    • Place the sweet potatoes into a large pot and cover with water. Bring water to a boil and let cook until sweet potatoes are soft. While the sweet potatoes are boiling, prepare the crust.
    For the crust:
    • Blend the pecans into a food processor until finely crushed (almost to a flour- it should take about 30 seconds) and pour into a medium bowl. Pour FlapJacked mix into the bowl and mix with pecans. Add in the coconut oil and stir, followed by the coconut almond milk and maple sugar. Mix until ingredients are blended together well. You will end up with a sticky, thick dough.
    • Spray the inside of a pie pan with nonstick spray. Place the dough into the pie pan and flatten out using your fingers (dip your fingers into water to keep dough from sticking). Cover the bottom and sides of the pan with the dough to create the pie crust.
    For the filling:
    • Pre-heat oven to 350˚.
    • Remove the sweet potatoes from water and place into a food processor. Add the coconut almond milk and blend for about one minute. Add the remaining ingredients and blend until smooth, about one additional minute.
    • Pour the filling into the pie crust and smooth out to flatten.
    • Place pie into the oven and bake for 40 minutes. Remove from the oven and let cool. When cooled, cover tightly with plastic wrap and place in the refrigerator.
    • Serve pie cold with whipped cream for best results.

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