Description
A rich, indulgent gluten-free dessert featuring a creamy maple sweet potato filling and a crunchy, buttery toasted pecan crust that holds together perfectly.
Ingredients
Scale
- 2 cups raw pecan halves (225g)
- 6 tablespoons unsalted butter (85g), melted
- 3 tablespoons granulated sugar (35g)
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 2 large sweet potatoes (about 2 lbs / 900g)
- 1/2 cup pure maple syrup (120ml)
- 1/2 cup heavy cream (120ml)
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Wash and prick sweet potatoes, then roast for 45-60 minutes until soft. Let cool completely.
- While potatoes roast, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool for 5 minutes.
- Pulse cooled pecans in a food processor until coarse sand texture. Add melted butter, sugar, cinnamon, and salt; pulse until mixture clumps.
- Press crust mixture firmly into a 9-inch pie dish. Chill in fridge for 15 minutes.
- Scoop flesh from cooled sweet potatoes and puree until smooth (about 2 cups).
- Whisk maple syrup, heavy cream, eggs, egg yolk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a separate bowl.
- Combine sweet potato puree and egg mixture in food processor; pulse until smooth.
- Pour filling into chilled crust. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center jiggles slightly.
- Cool completely on a rack for at least 2 hours at room temperature, then refrigerate for at least 2 hours or overnight before slicing.
Notes
Ensure sweet potatoes are fully cooled before pureeing to avoid steam ruining the texture. The crust must be pressed tightly to prevent crumbling. The pie requires significant chilling time to set properly. Use pure maple syrup, not pancake syrup, for best flavor.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8th of pie
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: gluten-free, sweet potato pie, maple syrup, pecan crust, fall dessert, Thanksgiving, dairy-free option, nut crust