This delicious pie is similar to pumpkin pie but it is made with sweet potatoes (or yams) instead of pumpkin. The filling is sweetened with dates, thickened with a little oat flour, and the Pecan-Date Crust is just like a sweet, crumbly cookie!
Note: As mentioned above, this pie can be made with yellow-brown sweet potatoes or garnet or jewel yams (for an explanation of the difference between yams and sweet potatoes, see this post). There are two recipes below: one for the crust and one for the filling, with photos to follow on how to roll out the crust and assemble the pie. If you’re looking for a Pumpkin Pie recipe (including a video showing how to make the below crust), click here.
- 1¼ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted pecans (about ½ cup)
- ½ teaspoon cinnamon
- 2½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor), chopped
- 1½ tablespoons unsweetened nondairy milk
- Place the oats, pecans, and cinnamon in a food processor, and process until the texture resembles coarse flour.
- Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly).
- Form the dough into one big ball and place it on a large piece of parchment paper on top of a cutting board or other flat surface. Press the ball flat with your hands and then place another large piece of parchment paper over the top.
- Preheat the oven to 375°F. Set aside an 8-inch pie pan.
- Use a rolling pin to roll out the dough into a circle that is about ⅛ inch thick. The circle should be slightly larger than the upper edge o the pie pan. (If your circle is irregularly shaped, just cut a piece of dough from another area and press it in.)
- Peel off the top piece of parchment paper and carefully invert the rolled-out crust onto the pie pan. Peel away the remaining piece of parchment paper. Gently ease the crust into the contours of the pan and lightly press into place.
- Trim away any hanging crust (don't wrap the crust over the edge of the pan since this will make it harder to cut after it's baked). You do not need to poke the crust with a knife.
- Place a piece of aluminum foil over the entire crust, loosely tucking under the corners. Place on a baking sheet and bake for 10 minutes, or until the edges are very lightly browned.
Above: Here is the pie made with a jewel yam, so it has a darker color and looks more like pumpkin pie. The photo at the top of this page is made with a yellow sweet potato, so it’s not as dark in color.
- ¼ to ½ cup old-fashioned rolled oats (1/2 cup will result in a firmer filling)
- ¾ cup unsweetened nondairy milk
- 4 ounces pitted dates (7 to 8 Medjool or 14 to 16 Deglet Noor), chopped
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 1½ cups (packed) baked sweet potato (about 1 pound before cooking; see Notes)
- 1¼ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 prebaked Pecan-Date Pie Crust
- 15 to 20 raw, unsalted pecan halves to decorate the outside edge, plus ¼ cup chopped pecans for the center of the pie
- Grind the rolled oats into flour with a blender and then transfer to a small bowl.
- Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).
- Preheat the oven to 375°F. Set aside your prebaked pie crust.
- Add the baked sweet potato to the blender with the milk, dates and vanilla, and blend until smooth.
- Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple times. (This will be thick, so use your blender's tamper if it has one, or you can also use a food processor.)
- Pour the pie filling into the prebaked pie crust and smooth out evenly. Arrange the pecan halves around the outside of the pie and the chopped pecans in the middle.
- Wrap a few 3-inch-wide strips of aluminum foil around the edge of the pie crust (keeping the edges of the foil from touching the filling) to prevent the crust from overbrowning.
- Bake for 25 to 30 minutes, or until the crust is a medium brown. Remove the pie from the oven and remove the foil strips. Cool completely before slicing.
To make this a pumpkin pie, substitute 1 can (15 ounces) 100% cooked pumpkin (not "pumpkin pie mix") or 1½ cups (packed) baked pumpkin.
To make this a yam pie, substitute 1½ cups (packed) baked yams. Yam pie will be darker in color than sweet potato pie.
Above: Flip the pie pan, the crust and the parchment paper (or mat) over, and peel away the top parchment paper (or the cutting mat, which I used here; I’m using a spatula on the underside to loosen the crust from the mat).
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!