Mini Sweet Potato Pecan Pies

September 26, 2017

A traditional Sweet Potato Pie is a Southern staple that has been on the favorites list for years. However, this recipe kicks things up a notch with added caramelized pecans on top and a Gluten-free and Vegan crust made from Rolled Oats + pecans. Believe me, these Mini Sweet Potato Pecan Pies are absolutely delicious, gooey, + oh so sweet (naturally), and all ingredients are dairy-free, vegan, and gluten-free.

Mini Sweet Potato Pecan Pies

I decided to make this beautiful number over the weekend after such a long work week and oh was I happy I did! These pies actually only lasted 2 days and I must admit, it was super disappointing to watch it finish after the last slice was had. Usually, I’d wait until around Thanksgiving to even begin thinking about Sweet Potato pie, but I couldn’t resist the temptation once Fall officially blossomed on this past Friday. Being a Southern girl, this is one of those recipes, along with the Classic Banana Pudding, that will surely get your tastebuds dancing. Perhaps, you’d like to try something with a twist and grab your fork into these Banana Pudding Cheesecake Bites!

But back to my weekend—–so, it was very eventful with getting usual household chores done and a bit of extra work.  I did take a little breather from my blog while I completed my final recipe for my latest collaboration (which I’ll be announcing soon!). I hope you guys didn’t miss me too much! Haha! I’m super excited to be finished and I can’t wait until all the finishing touches and ground work is complete.

Mini Sweet Potato Pecan Pies

Ahhhh! I can still smell the sweet aroma of the sweet potatoes baking by the way! I’ve read that it’s much better to bake your sweet potatoes instead of boiling them, however, I still chose to do the latter, since this has always been the tradition. After peeling and dicing them into medium-sized pieces, it’s super easy to boil them (just under 30 minutes, depending on high your heat burns). I did choose to make not only a vegan crust (since this recipe is vegan), but a Gluten-free one because I find that it all just works perfectly together. Plus, I love getting in my flaxseed meal wherever I can. Since I decided to use such simple ingredients for my pie batter, there isn’t a need to use an Electric Mixer (unless you want to). Just chop your pecans in halves (since I like to bite into chunks of pecan versus finely chopped pieces), and bake, bake, BAKE!  Now, these pies do need to work their magic in the oven for at least an hour, but no worries, you can wash up any used dishes or prep further while you wait!

Wallah! You have yourself a few cute little Mini Sweet Potato Pecan Pies and to add more sweetness, why not add a dollop of your favorite vanilla ‘nice cream’ (Vegan of course) on the side, right?

Looking for other healthy sweet alternatives?

No-Bake Matcha Green Tea Energy Bites

Homemade Blueberry Vegan Pop Tarts 

SunButter Chocolate Chip Quinoa Banana Bread 

Classic Southern Vegan Pecan Pie

Delicious Vegan Pumpkin Pie

Mini Sweet Potato Pecan Pies

Let’s dig right in, shall we?

Preheat oven to 350 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.

Start by making the base layer—the crust. Mix 2 Tbsps flaxseed meal with 5Tbsps of fresh water in a small bowl and set aside until it thickens, about 5 minutes or so.

Add the pecans, rolled oats, cinnamon, and sea salt to a food processor and process until fine crumbs form. 

Once “flax eggs’ have thickened, at it to the ground crust mixture and pulse for a minute or so, until well combined. NOTE: Mixture should be “sticky” which makes it easier to remain together.

Scoop 1 Tbsp or so into each cupcake liner and press done firmly with the back of the spoon until evenly flattened. Repeat until all crust mixture is used, adding a bit more to each liner if needed.

Bake crust for 2-3 minutes and remove from oven and set aside.

Rinse your food processor and add sweet potatoes along with the remaining ingredients. Process all ingredients until nice and smooth. NOTE: Sweet Potato batter should be slightly thick and not ‘too watery’. 

Add the pie filling atop the crust in each cupcake liner, 1 Tbsp at a time, filling them up almost to the top.

Bake pies for 35-45 minutes, until center has cooked through and ‘set”.

In the meantime, whisk together the brown sugar, cinnamon, sea salt, and pecans and set aside.

Once sweet potato pie are 10 minutes from being finished, add the pecan mixture to top (about 1 Tbsp) and let it continue to bake.

Once everything is fully baked, increase oven temperature to broil for 5 minutes. Be sure to keep your eyes peeled so that the pecan topping doesn’t burn.

Remove from oven and let pies fully cool before removing them from pan, about 30 minutes or so.

Once removed, add them to the refrigerator to fully ‘set’ for another hour or so to ensure that they aren’t falling apart.

Serve alone or with a dollop of your favorite non-dairy ice cream.

Bon appetite! 

Mini Sweet Potato Pecan Pies

Mini Sweet Potato Pecan Pies

Mini Sweet Potato Pecan Pies

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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Ingredients

For Crust:

  • 1 cup Pecans
  • 1 cup Organic Rolled Oats, Gluten-Free (I use Bob's Red Mills)
  • 2 Tbsps flaxseed meal + 5 Tbsps fresh water
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon

Sweet Potato Filling:

  • 2 medium organic sweet potatoes, cooked (See Notes)
  • 1/2 cup Almond milk, unsweetened
  • 1/2 cup pure maple syrup
  • 3 Tbsps Arrowroot powder (See Notes)
  • 1 Tbsp ground cinnmamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp vanilla extract
  • pinch of sea salt

Pecan Topping:

  • 1/3 cup organic brown sugar (I use Sugar in the Raw); Cann also use pure maple syrup instead
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup pecans, chopped or halved
  • 2 Tbsps vegan butter, melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
  • Start by making the base layer---the crust. Mix 2 Tbsps flaxseed meal with 5Tbsps of fresh water in a small bowl and set aside until it thickens, about 5 minutes or so.
  • Add the pecans, rolled oats, cinnamon, and sea salt to a food processor and process until fine crumbs form. 
  • Once "flax eggs' have thickened, at it to the ground crust mixture and pulse for a minute or so, until well combined. NOTE: Mixture should be "sticky" which makes it easier to remain together.
  • Scoop 1 Tbsp or so into each cupcake liner and press done firmly with the back of the spoon until evenly flattened. Repeat until all crust mixture is used, adding a bit more to each liner if needed.
  • Bake crust for 2-3 minutes and remove from oven and set aside.
  • Rinse your food processor and add sweet potatoes along with the remaining ingredients. Process all ingredients until nice and smooth. NOTE: Sweet Potato batter should be slightly thick and not 'too watery'. 
  • Add the pie filling atop the crust in each cupcake liner, 1 Tbsp at a time, filling them up almost to the top.
  • Bake pies for 35-45 minutes, until center has cooked through and 'set".
  • In the meantime, whisk together the brown sugar, cinnamon, sea salt, and pecans and set aside.
  • Once sweet potato pie are 10 minutes from being finished, add the pecan mixture to top (about 1 Tbsp) and let it continue to bake.
  • Once everything is fully baked, increase oven temperature to broil for 5 minutes. Be sure to keep your eyes peeled so that the pecan topping doesn't burn.
  • Remove from oven and let pies fully cool before removing them from pan, about 30 minutes or so.
  • Once removed, add them to the refrigerator to fully 'set' for another hour or so to ensure that they aren't falling apart.
  • Serve alone or with a dollop of your favorite non-dairy ice cream.
  • Bon appetite! 

Tips & Tricks

To Cook Sweet Potatoes: Preheat oven to 400 degrees Fahrenheit. Rinse both sweet potatoes with warm water and poke holes around them using a knife. Lightly dress each potato with extra virgin olive oil and place on a baking sheet. Bake for 30-35 minutes, until tender and cooked through. Remove from oven and let them cool. Continue with recipe.
For Arrowroot Powder: I don't recommend substituting for cornstarch. Results will be different if you do! For best results, I like to use the Namaste Foods brand of Arrowroot.

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Mini Sweet Potato Pecan Pies.

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  1. I think 2 days is impressive! Those pies would have lasted 2 days (maybe), in my house. The sound and look so tasty. My son has Celiac so I love finding GF gems like this.

    • Yes, I know! 2 days is a surprise since most sweets only make it past the first day in my house! Haha. I do hope that your son enjoys these since they’re GF! I definitely know how hard it is to find awesome recipes when you can’t use most ingredients!

    • Thanks so much, Adriana! Yes, Sweet Potatoes are my fave so I had to make something that included them! Haha. Also, I feel like Pecans go with anything!

  2. Wow these look absolutely delicious, like I won’t be able to get enough of them once I make them!! Definitely saving this recipe but not waiting till the holidays to make them, that’s a promise! YUM!

    • Thanks so much, Cathy! Yes, they definitely are too good to wait until then! Be sure to let me know how they turn out! Hope you enjoy! 🙂

  3. Hi babygril, I LOVE the new look of the blog boo!!
    It’s so pretty and completely suits your personality (colorful and happy)!

    Def bookmarking this recipe for later (thanksgiving) when I can wear lots of oversized shirts to hide my food belly 😀

    • Hey my darling! Awww, thanks so much! That means a lot coming from you since I look up to your blog so much! 🙂 I do hope that you like it! You’ll definitely need a lot of oversized shirts for this one! Haha!