Sweet Potato Pecan Pie

This tasty dessert is dairy free, wheat free and sugar free.


  • for the base:
  • 210 g fine oatflakes
  • 140 g brown rice flour
  • 95 g ground almonds
  • 120 ml sunflower oil
  • 120 ml maple syrup
  • for the filling:
  • 1 kg sweet potato
  • 3 free range eggs
  • 0.50 tsp cinnamon
  • 0.50 tsp mixed spice
  • 0.50 tsp ground ginger
  • 80 ml maple syrup
  • 115 g pecan nuts
  • oil a 29 cm (11 half in) rectangular flan tin


  1. Preheat oven to 190°C (375°F/Gas 5). Peel and dice the sweet potato into 5 cm (2 in) pieces and place on an oiled oven tray.
  2. Cook in a pre heated oven on the top shelf for 20 minutes. Set aside.
  3. In a mixing bowl mix the oatflakes, rice flour and ground almonds.
  4. Stir in the sunflower oil and the maple syrup and mix well.
  5. Add a little water to bring the ingredients together into a stiff dough.
  6. With dampened fingers, press the mixture firmly into the oiled cake tin, bringing it evenly up the sides of the tin.
  7. Bake in the pre heated oven for 20 minutes. Set aside.
  8. Place the roasted sweet potato, eggs, cinnamon, mixed spice, ground ginger and maple syrup in a food processor and blend until all the ingredients are smooth and creamy.
  9. Pour into the pre baked pie case.
  10. Place the pecans in the mix to create a nice even pattern. Return to the oven and bake on the centre shelf for 40 minutes.


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