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.Print
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.
Above: Use the pie pan as a guide in cutting the crust. Leave a little extra as shown.
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).
Above: The crust should now be laying on top of the pie pan.
Above: Gently ease the crust into the contours of the pie pan.
Above: Trim off any extra, overhanging crust, being careful not to secure the crust under the pan lip (this will make cutting it later a challenge.)
Above: Cover the uncooked crust with foil and loosely curl the edges under. Bake for 10 minutes.
Above: After the crust has baked and cooled for at least 10 minutes, spread the filling evenly inside the crust (I've used an orange jewel yam for my filling in this photo).
Above: Place some pecans around the outter edge (or make whatever design you like).
Above: Add the chopped pecans to the center. Place a few aluminum foil strips around the edges to keep the crust from over-browning; secure them underneath first...
Above: ...then on top, being careful not to let the foil dip into the filling. Bake for 30 minutes.
Above: Cut the pie after it has cooled.