Grandmothers Sweet Potato Pecan Pie

Sweet Potato Pecan Pie. Two layers in one pie. A southern traditional now made vegan. Perfect for holidays, Thanksgiving, and Christmas.
Course Dessert, Vegan
Cuisine Holidays, Thanksgiving
Keyword Sweet Potato Pecan Pie
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 313kcal
Author Gina Marie


Sweet Potato Filling

  • 2 cups of water (for boiling potatoes)
  • 1 large sweet potato or 2 medium sweet potatoes. Should yield app 2 cups chopped
  • 1 tablespoon of apple sauce
  • 2 tablespoons of corn starch or tapioca starch
  • 3 tablespoons of coconut cream
  • 1/4 teaspoon of sea salt
  • 1/4 cup of organic cane sugar
  • 2 tablespoon of soften/melted vegan butter
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of vanila extract
  • 1 teaspoon of squeeze orange or lemon optional

Pecan Filling

  • 3 tablespoon ground flaxseed
  • 7 tablespoons water
  • 3 tablespoon of corn starch or tapioca starch
  • 2 tablespoon dark corn syrup
  • 1/3 cup of rice syrup or coconut nectar
  • 3 tablespoons of apple sauce
  • 4 tablespoon of melted vegan butter
  • 1/4 cup of brown 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.
  • Mix your 3 tablespoons of ground flax seeds with 7 tablespoons of water to make a flax seed egg and set aside. Preheat oven till 350 degrees.

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, lemon juice, coconut cream, apple sauce, and corn starch. Beat with your electric mixer or smash potatoes with fork or potato masher and mix well making sure to whip sweet potatoes until all ingredients are combined. Taste and adjust seasonings to your liking.

  • Add your sweet potato filling to your pie crust and bake for 20 minutes to set the filling. While baking begin to prepare your pecan filling. 

Pecan Filling

  • In a large mixing bowl add corn starch, brown sugar, rice syrup, corn syrup, apple sauce, and flax seed egg. Use your electric mixer to whip filling. You can also put this in your high speed blender if you don't have a hand mixer. 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.
  • Remove your pie from oven after 20 minutes and pour your pecan filling on top of sweet potato filling. Top it off with some pecans both whole and pieces. Arrange pecans to your liking.

  • Put pie back in oven for 20 to 25 minutes  in oven on bottom rack and let it cook for 30 to 40 minutes until it bubbles and its brown. Put in the refrigerator for at least 2 to 3 hours to allow it to set all the way before serving. Serve with coconut cream and Enjoy! 


Serving: 1g | Calories: 313kcal | Carbohydrates: 55g | Protein: 1g | Fat: 11g | Fiber: 2g | Sugar: 38g