Sweet Potato Pie with Pecan Crust


Pecan Crust: 

  1. Place pecans in food processor and pulse until the texture is coarse gravel.
  2. Pulse in egg, flour, and salt until mixture forms a ball.
  3. Grease a 9-inch pie plate.
  4. Using your hands, press crust onto bottom and up sides of tart pan. Pie crust can be covered with plastic and refrigerated overnight or until ready to use. Bring to room temperature before filling and baking. 

Sweet Potato Pie: 

  1. Adjust oven rack to middle position and preheat to 350°F.
  2. Whisk together eggs, yolks, nutmeg, and salt in a medium bowl; stir in maple syrup and vanilla, then whisk in milk. Gradually add egg mixture to sweet potato puree, whisking gently to combine.
  3. Heat pecan pie crust in oven until warm, 5 minutes.
  4. Sprinkle bottom of pie shell with brown sugar.
  5. Pour sweet potato puree mixture into pie shell over brown sugar layer.
  6. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
  7. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve. Yield one pie.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth