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Sweet Potato-Pecan Pie Filling


  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 to 8 (makes one 8-inch pie) 1x

Ingredients

Scale
  • 1/4 to 1/2 cup old-fashioned rolled oats (1/2 cup will result in a firmer filling)
  • 3/4 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)
  • 1 1/2 cups (packed) baked sweet potato (about 1 pound before cooking; see Notes)
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 prebaked Pecan-Date Pie Crust
  • 15 to 20 raw, unsalted pecan halves to decorate the outside edge, plus 1/4 cup chopped pecans for the center of the pie

Instructions

  1. Grind the rolled oats into flour with a blender and then transfer to a small bowl.
  2. Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).
  3. Preheat the oven to 375°F. Set aside your prebaked pie crust.
  4. Add the baked sweet potato to the blender with the milk, dates and vanilla, and blend until smooth.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

Notes

To bake the sweet potato, place the unpeeled potato on a baking sheet, and bake at 400°F for 60 to 70 minutes, or until very soft when pierced with a knife.

To make this a pumpkin pie, substitute 1 can (15 ounces) 100% cooked pumpkin (not "pumpkin pie mix") or 1 1/2 cups (packed) baked pumpkin.

To make this a yam pie, substitute 1 1/2 cups (packed) baked yams. Yam pie will be darker in color than sweet potato pie.

Nutrition

  • Serving Size: 1/8 recipe (1 slice, without crust)
  • Calories: 154
  • Sugar: 13.4g
  • Sodium: 20mg
  • Fat: 5.4g
  • Saturated Fat: 0.5g
  • Carbohydrates: 25.4g
  • Fiber: 3.9g
  • Protein: 3.2g
  • Cholesterol: 0