Sweet Potato Pie with Pecan Crust
Toasted pecans give this pie both its pressed oat-pecan crust and its patterned topping. The crust bakes briefly, then cools before a thick maple-vanilla sweet potato filling goes in. A light brush of maple syrup gives the arranged pecan halves a sheen.
Only the crust is baked. The egg-free filling sets in the refrigerator, so thoroughly drained potatoes and at least 4 hours of chilling are essential. Serve the pie cold and expect soft wedges rather than firm custard slices.
Ingredients for Sweet Potato Pie with Pecan Crust
- About 2 lb sweet potatoes, peeled and cut into even chunks (900g); use 3 cups cooked, drained potato
- 2 1/4 cups raw pecans (about 250g), divided: 1 1/2 cups for the crust and 3/4 cup intact halves for topping
- 1 1/4 cups regular rolled oats (100g)
- 1/4 cup neutral-flavored oil (55g)
- 1/4 cup pure maple syrup for the crust, 1/3 cup for the filling, and 1 tablespoon for finishing (about 205g total)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt, divided
- 1 teaspoon vanilla extract
Optional: Reserve a little sweet potato cooking liquid in case the filling will not move in the food processor; use no more than 1 to 2 tablespoons. Serve unsweetened whipped cream beside the slices, if desired.
How to Make Sweet Potato Pie with Pecan Crust
Makes: One 9-inch pie, about 8 slices. Prep: 30 minutes. Cooking: About 35 to 45 minutes. Total: About 5 hours 45 minutes to 6 hours, including cooling and at least 4 hours of chilling.
- Toast the pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes, stirring once. Start checking at 6 minutes; they should smell fragrant. Let cool, then reserve 3/4 cup intact halves for the topping.
- Cook the sweet potatoes: Put the chunks in a medium saucepan and cover with water. Simmer gently, uncovered or partially covered as needed, for 15 to 20 minutes. Start checking at 15 minutes; a knife should pass easily through every chunk. If you may need cooking liquid for blending, reserve a little before draining. Drain thoroughly and let the potatoes steam briefly, until no water pools around them. Measure 3 cups.
- Press the crust: In a food processor, pulse the remaining 1 1/2 cups toasted pecans with the oats until part of the mixture is finely ground but small nut pieces remain. Mix in the oil, 1/4 cup maple syrup, cinnamon, and 1/4 teaspoon salt. The crumbs should hold together when squeezed. Press firmly across the bottom and up the sides of a standard, not deep-dish, 9-inch pie plate. Build a substantial rustic rim and close any loose gaps.
- Bake and cool: Bake the empty crust for about 15 minutes, starting to check at 12 minutes. It should look lightly golden and set, not wet. Cool completely, about 25 to 30 minutes.
- Make the filling: Process 3 cups drained sweet potato with 1/3 cup maple syrup, the vanilla, and the remaining 1/4 teaspoon salt until smooth. The purée should hold a soft mound on a spoon rather than pour. Only if it will not blend, add reserved cooking liquid 1 tablespoon at a time, up to 2 tablespoons. Spread evenly into the cooled crust.
- Decorate and chill: Arrange the reserved pecan halves in close radial or concentric rows, pressing them lightly into the filling without submerging them. Brush the nuts thinly with the remaining tablespoon of maple syrup. Cover loosely without touching the topping and refrigerate for at least 4 hours. Slice and serve cold.
How Thick Should the Filling Be?
The purée should spread with a spoon but not flow like batter. Letting the drained potatoes steam helps remove excess moisture; add cooking liquid only if the processor cannot move the filling. Chilling helps a thick purée hold soft wedges, but it cannot fully set a pourable one.
How to Keep the Pecan Crust Together
Finely ground crumbs help bind the oats and pecans, while small nut pieces give the crust texture. Press especially firmly where the bottom meets the sides and along the rim. Bake the shell until set and let it cool completely before filling it.
For a gluten-free version, use certified gluten-free rolled oats and check the other packaged ingredients.
Chilling, Serving, and Storing
Keep the pie refrigerated until serving and cut it while cold. It can be assembled ahead to complete its required chill; cover it loosely so the cover does not press on the pecans. Do not reheat it. Freezing performance has not been established, so freezing is not a reliable make-ahead plan.
For a pie with pecans in a crumb topping instead, try pecan crunch sweet potato pie.
Nutrition
Approximate per slice, based on 8 slices: 490 calories, 8g protein, 30g fat, and 53g carbohydrates. Approximate per 100g: 290 calories, 5g protein, 18g fat, and 31g carbohydrates. Values will vary with the amount of cooked potato and the weight of each slice.
Equipment
- Oven
- Baking sheet
- Medium saucepan
- Food processor
- 9-inch pie plate
- Pastry brush
Ingredients
For the crust
- 1 1/2 cups toasted pecans
- 1 1/4 cups regular rolled oats (100 g)
- 1/4 cup neutral-flavored oil (55 g)
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
For the filling
- About 2 lb sweet potatoes, peeled and cut into even chunks (900 g); use 3 cups cooked and drained
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 to 2 tablespoons reserved sweet potato cooking liquid, only if needed (optional)
For the topping
- 3/4 cup intact pecan halves
- 1 tablespoon pure maple syrup
For serving
- Unsweetened whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes, stirring once. Start checking at 6 minutes; let cool, then reserve 3/4 cup intact halves for the topping.
- Put the sweet potato chunks in a medium saucepan, cover with water, and simmer gently for 15 to 20 minutes, until a knife passes easily through every chunk.
- Reserve a little cooking liquid if needed for blending. Drain the potatoes thoroughly, let them steam briefly until no water pools around them, and measure 3 cups.
- Pulse the remaining 1 1/2 cups toasted pecans with the oats in a food processor until partly finely ground, with some small nut pieces remaining.
- Mix in the oil, 1/4 cup maple syrup, cinnamon, and 1/4 teaspoon salt. Press the mixture firmly across the bottom and up the sides of a standard 9-inch pie plate, forming a substantial rim and closing any loose gaps.
- Bake the crust for about 15 minutes, starting to check at 12 minutes. Remove when lightly golden and set, then cool completely for about 25 to 30 minutes.
- Process the drained sweet potato with 1/3 cup maple syrup, vanilla, and the remaining 1/4 teaspoon salt until smooth. If the processor cannot move the mixture, add reserved cooking liquid 1 tablespoon at a time, up to 2 tablespoons.
- Spread the filling evenly into the cooled crust.
- Arrange the reserved pecan halves in close radial or concentric rows, pressing them lightly into the filling without submerging them. Brush the pecans thinly with the remaining tablespoon of maple syrup.
- Cover loosely without touching the topping and refrigerate for at least 4 hours. Slice and serve cold.
Tips
- Drain the cooked sweet potatoes thoroughly and let them steam briefly to remove excess moisture.
- Add reserved cooking liquid only if the food processor cannot move the filling; the purée should hold a soft mound rather than pour.
- Press the crust firmly, especially where the bottom meets the sides and along the rim.
- Cool the crust completely before adding the filling.
- Keep the covering from touching the pecan topping while the pie chills.
Variations
- Gluten-Free Sweet Potato Pie: Use certified gluten-free rolled oats and check the other packaged ingredients.