grain-free sweet potato pie

Marlene Nakamoto
December 10, 2019

If you're hosting a holiday gathering for friends with dietary restrictions, this is the dessert for you. This delicious pie is grain-free and dairy-free. Instead of the usual wheat-flour crust, the crust is made with pecans, which complements the sweet potato filling perfectly. 




  • 2 1/2 cups pecans
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 2 Tbsp. coconut oil, melted
  • 1/8 tsp. sea salt
  • Cooking spray


  • 15 oz. can sweet potato puree
  • 1/2 cup coconut sugar
  • 1/2 cup coconut milk
  • 1 Tbsp. coconut flour
  • 2 Tbsp. coconut oil, melted
  • 2 eggs, beaten
  • 2 Tbsp. fresh lemon juice
  • Zest of 1/2 lemon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/8 tsp. sea salt

Preheat oven to 350 degrees.

Place crust ingredients in a food processor and pulse until mixture resembles sand. Press mixture into the bottom and sides of a 9- or 10- inch tart pan with removable bottom prepared with cooking spray. Set aside on a rimmed sheet pan.

In a medium bowl, whisk together filling ingredients until well blended. Pour into crust and bake 55 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely and remove from tart pan.

Serve at room temperature or chilled. Makes 8 servings.

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