Editor’s Note: This recipe has been updated. Old pictures of original post are below.
“This pecan sweet potato pie is so good late at night! I knew Honey taught you well!” my dad texted me one night while I was working. He was enjoying a tradition in our household; sweet potato pecan pie. No it’s not sweet potato pie with pecans on it. It’s two pies combined into one. One layer of pecan filling over a layer of sweet potato filling.
Grandma Honey was her name. A Piscean woman with silky wavy hair and smooth dark brown skin. The sweetest woman on the planet which is why we called her “Honey”. I couldn’t wait every Thanksgiving to devour two things, the dressing (with extra cranberry sauce of course) and this sweet potato pecan pie. I now celebrate what is known as Mabon (Fall Harvest). It’s around the Fall equinox where produce is abundantly available. We are coming close into that Fall Harvest season which is what inspired me to make this recipe. (Plus I was really missing my grandmother and wanted to feel her presence here this week) This is a vegan version of this pie but the taste and comfort is still there.
Flax “Egg” to the Rescue!
One of the key ingredients in this recipe are eggs. But of course that is a no no for those of us practicing a vegan lifestyle. Enter the flax “egg.” A flax “egg” is a combination of ground flax seeds and water mixed together to form a gel like substance. This helps bind things together kind of like an egg would do. Flax eggs are also used in non baking dishes like vegan burgers or in my BBQ Lentil Ball recipe.
Vegan Curve Building Sweet Potatoes
- Just as I mentioned in my Kumquat Carrot Orange juice recipe, the orange/yellow family are known to be rich in beta-carotene (Vitamin A), which is a phytonutrient /phytochemical (natural occurring chemicals in plant based foods) belonging to the carotenoid family . All this fancy jargon simply means sweet potatoes have antioxidants that help you fight free radicals in your body that otherwise would harm your tissues. *Source “The world’s healthiest Foods by George Matelijan”. * Source “Mosby’s Dictionary, 10th edition, Elsevier”.
- Sweet potatoes are high in healthy complex carbohydrates. Complex carbohydrates are needed in building curves. A common question is “will I loose my curves if I go vegan?” Not if you keep a healthy amount of carbohydrates in your diet. One medium sweet potato offers approximately 20 grams of carbohydrates.
Whether you celebrate the traditional US Thanksgiving in November or Mabon in the fall, I hope that this recipe will serve as a sweet tradition in your house hold just like it has been in mine for so many years.
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? What traditional recipe do you use around the holidays that you have made vegan or more healthier? Tell me about it! Leave a comment below, rate it, pin it, and tag a photo #VeganWithCurves on Instagram so I can see it!
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Grandmothers Sweet Potato Pecan Pie
- For Sweet Potato Filling
- 1 large sweet potato or 2 medium sweet potatoes. Should yield app 2 cups chopped
- 1 tbsp of apple sauce
- 2 tbsp of corn starch or tapioca flour
- 3 tbsp of coconut cream
- 1 tsp of squeeze organge or squezze lemon opt
- 1/4 teaspoon of sea salt
- 1/4 cup of organic cane sugar
- 2 tbsp of Vegan butter
- 1/4 tsp of vanila
- 1/2 tsp of cinnamon
- 2 cups of water
- For Pecan Filling
- 3 tbsp of apple sauce
- 3 tbsp of corn or tapicoa starch
- 10 saltine cracker 3 tbsp flaxseed 9 tbsp of water
- 1/2 cup of water not needed without crackers
- 1/3 cup of rice syrup or coconut nectar
- 4 tbsp of melted vegan butter the stick kind
- 1/4 of organic can sugar
If using a pre brought crust make thawed before use. If you have your own traditional crust recipe to use prepare that before you prepare the filling.
(For sweet potato filling)
Take sweet potato. Peel and chop.
Pour water in pot and bring to a boil
Add in chopped sweet potatoes and boil for about 15 or till soft.
Once potatoes are done, drain in a colander and add to a mixing bowl.
Add butter, sugar, salt, sugar, cinnamon powder, vanilla extract, coconut cream, apple sauce, and tapicao flour. Smash potatoes combining all the ingredients.
Taste and adjust seasonings to your liking.
Add mixture to a food processor and mix well until smooth. Transfer mixture inside a bowl and set aside.
Preheat oven till 350 degrees.
(For pecan filling)
Add ground flaxseed and water in a small bowl and mix together until it forms a gel like substance. Set aside.
Grab a small pot and melt butter over low medium heat.
Add rice syrup and combine with butter until mixture is completely combined. DO NOT BURN. Stir constantly for 1 to 2 minutes.
Turn off heat. Add butter syrup mixture to a high speed blender. Then add tapioca flour or corn starch, apple sauce, flax seed egg mixture, and sugar.Blend on high speed until mixture is thoroughly combined.
Taste and adjust sweetness to your liking. (Should be sweet enough but you can add more sugar if you desire)
If you desire you can crumble up some pecans and fold it into your syrup mixture or you can save that part of for last and place it on top of the pie. Your choice.
Grab your pie crust and layer it first with your sweet potato mixture. Spread evenly.
Take you syrup pecan mixture and pour it on top of the sweet potato mixture. It will be like layer so DO MIX TOGETHER.
Top it off with some pecans both whole and pieces. Arrange pecans to your liking.
Put pie in oven on bottom rack and let it cook for 30 to 40 minutes until it bubbles and its brown.
Let cool for at least a couple of hours before slicing.
IF YOU LOVE THIS RECIPE: You might enjoy the other recipes to make your thanks giving more vegan friendly. Check out BBQ Lentil Balls, Cranberry Almond Green Beans, Dairy Free Mac and Cheese, and Black Eye Pea Kale Soup.
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