Sweet Potato and Pecan Pie

Sweet Potato & Pecan Pie – A Perfect Holiday Side Dish!

Dr. Kimberley O'Brien Entrées & Sides, Recipes Leave a Comment

Looking for a healthy and delicious side dish for your holiday meal? This festive Sweet Potato and Pecan Pie is the perfect gluten and dairy-free holiday side dish!

Looking for a healthy and delicious side dish for your holiday meal? This festive Sweet Potato and Pecan Pie is the perfect gluten and dairy-free holiday side dish! It pairs well with turkey, stuffing and any other classic Thanksgiving, Christmas or Easter fixings. Add a festive salad, and you’ll have yourself a delicious holiday meal!

The holidays aren’t an all or nothing food affair! You can feel fabulous while still enjoying holiday treats with just a bit of planning to incorporate healthy dishes like this into your meal plan. For additional holiday meal planning ideas, make sure to check out this post where I share 35 of my favourite festive gluten and dairy-free recipes!

Sweet Potato and Pecan Pie

I wish you and your family a happy Thanksgiving and I hope that you enjoy this Sweet Potato and Pecan Pie!

Sweet Potato and Pecan Pie

Enjoy!



Sweet Potato and Pecan Pie

Prep Time10 mins
Cook Time45 mins
Servings: 8 servings
Author: Dr. Kimberley O'Brien

Ingredients

  • 4 medium sweet potatoes peeled and coarsely chopped
  • 2 eggs
  • 1 tsp olive oil
  • 1 ½ cups pecans chopped
  • 2 tbsp olive oil
  • 2 tbsp coconut sugar or brown sugar
  • 1 tbsp maple syrup
  • Pinch of sea salt

Instructions

  • In a large pot, cover your peeled and coarsely chopped sweet potatoes with water and bring to a boil. Reduce heat to medium and cook 15-minutes or until the sweet potatoes can be pierced easily with a fork.
  • Preheat your oven to 400 F.
  • Drain the water from your sweet potatoes. Add 1 tsp of olive oil and mash the sweet potatoes until smooth. Add 2 eggs and mix well.
  • In a medium bowl, combine the chopped pecans, coconut sugar, maple syrup, a small pinch of salt and the remaining 2 tbsp of olive oil. Mix well.
  • Transfer the mashed sweet potatoes (approximately 5 cups) to an 8 x 8 inch casserole dish, smoothing flat with a spatula. Top with the chopped pecan mixture, sprinkling evenly on top of the mashed sweet potatoes.
  • Bake uncovered at 375 for 30 minutes or until the pecans are toasted and the pie is heated through. Serve as a delicious side dish for your holiday meal!

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Festive Sweet Potato & Pecan Pie - A Gluten and Dairy-Free Holiday Side Dish!

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Recipe created by:

Dr. Kimberley O'Brien

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Dr. Kimberley O'Brien is a Naturopathic Doctor with a medical practice in Nelson, BC. She is the founder of Healthy Life Redesign and creator of the Elimination Diet Meal Plan online program. Her mission is to help you own your health and live a life you love!


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