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Mini Sweet Potato Pecan Pies
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Mini Sweet Potato Pecan Pies

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.

Course: Dessert
Keyword crust, dairy-free, gluten-free, healthy, pies, southern, sweet potatoes, sweets, vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 Mini Pies
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

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:

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

  2. 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.

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

  4. 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.

  5. 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.

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

  7. 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'. 

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

  9. Bake pies for 35-45 minutes, until center has cooked through and 'set".

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

  11. 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.

  12. 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.

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

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

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

  16. Bon appetite! 

Tips | Notes:

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.