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Sweet Potato and Pecan Pie

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


  • 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


  • 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!