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Sweet Potato Pecan Pie

George Bryant
4.84 from 6 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 8




  • Preheat your oven to 350 Degrees Fahrenheit
  • Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork
  • Place on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool
  • While they are cooling, you are going to make your crust
  • Place all crust ingredients in a bowl and using a hand mixer mix well
  • Once mixed you want to add in the ice water 1 tablespoon at a time and continue to mix until you get a nice dough that doesn't stick to your hands
  • Now take your crust and press it into a pregreased, parchment paper lined 9 inch cake pan
  • Now take your sweet potatoes and remove the skin and mash them in a bowl
  • Add your coconut milk, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer or whisk mix well get a nice and smooth filling
  • Now spoon your mixture into your pie crust spreading evenly
  • Top with your toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top if you like
  • Bake in the preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is anywhere from 160-180 degrees fahrenheit