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.
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.
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
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.
Mini Sweet Potato Pecan Pies.