Nut-Crusted Purple Sweet Potato Pie Recipe

Name: Nut-Crusted Purple Sweet Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon liquid coconut oil, divided, plus additional for greasing pan; 1 1/2 cups old fashioned oats (not instant); 1 1/2 cups about 7 ounces mixed nuts, such as almonds, walnuts, and hazelnuts; kosher salt; 1/4 cup honey, divided; 1 -2 sweet potato, scrubbed (about 1 1/2 pounds total); 2 tablespoons olive oil; 1 pinch kosher salt; 1/2 cup coconut milk, from a well shaken can; toasted unsweetened coconut, shavings; chopped pistachios

Servings: persons

1/4 cup plus 1 tablespoon liquid coconut oil, divided, plus additional for greasing pan
1 1/2 cups old fashioned oats (not instant)
1 1/2 cups about 7 ounces mixed nuts, such as almonds, walnuts, and hazelnuts
kosher salt
1/4 cup honey, divided
1 -2 sweet potato, scrubbed (about 1 1/2 pounds total)
2 tablespoons olive oil
1 pinch kosher salt
1/2 cup coconut milk, from a well shaken can
toasted unsweetened coconut, shavings
chopped pistachios

1
Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate (not deep dish) with coconut oil and set aside.
2
Place nuts in the bowl of a food processor. Pulse until coarsely chopped. Add oats and 1/4 teaspoon salt. Pulse until the mixture is finely chopped. Do not overprocess; mixture should have coarse texture and should not be ground. Add 3 tablespoons honey and 3 tablespoons coconut oil and pulse until incorporated. Mixture will be crumbly, but should hold together if pressed in your hand. Transfer to prepared pie plate and using hands or the bottom of a measuring cup, press into an even layer and up the sides.
3
Bake 20-25 minutes, until crust is golden, tenting the edges of the crust with foil if necessary to prevent over-browning. Remove from oven and let cool completely.
4
Meanwhile, place sweet potato on a parchment-lined baking sheet. Transfer to oven and roast until cooked through and very tender, about 1 hour 15 minutes. This can be done at the same time as the crust, or if done separately, sweet potato can roast at 400 degrees for about 1 hour.
5
Transfer sweet potatoes to the bowl of a food processor, along with coconut milk, remaining 1 tablespoon honey, and remaining 2 tablespoons coconut oil. Process until smooth, scraping down the sides of the bowl as necessary, and transfer mixture to cooled nut crust. Spread into an even layer, cover lightly with plastic wrap, and place in refrigerator until chilled and firm, about 1-2 hours.
6
To serve, top pie with coconut shaving and chopped pistachios. Cut into slices and serve.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon liquid coconut oil, divided, plus additional for greasing pan, 1 1/2 cups old fashioned oats (not instant), 1 1/2 cups about 7 ounces mixed nuts, such as almonds, walnuts, and hazelnuts, kosher salt, and more.

Yes, Nut-Crusted Purple Sweet Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nut-Crusted Purple Sweet Potato Pie

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