Before you start

Shopping list

Everything for 2 whole large (9.5-inch) sweet potato pies. Items marked with an asterisk are only needed if you're also making the raw pecan pie — the totals in parentheses combine both.

Recipe

Sweet Potato Pie

A creamy blended sweet potato filling, cooked stovetop and set with cornstarch and coconut milk instead of eggs, in a raw pecan-date crust.

Hands-on40 min
Rest / set2 hr chill
Makes2 whole large pies · 16 servings

Ingredients

Adjust servings or weights. Use Swap for alternatives.

Makes 2 whole large pies

Raw crust (both pies)

Pecans or walnuts500 g
Pitted Medjool dates300 g
Fine sea salt½ tsp

Filling (both pies)

Cooked, mashed sweet potato — from 1.8 kg / 4 lb raw, about 4 medium-large1.4 kg
Full-fat coconut milk480 ml
Maple syrup250 ml
Cornstarch6 tbsp
Vanilla extract2 tsp
Ground cinnamon2 tsp
Ground ginger1 tsp
Ground nutmeg½ tsp
Fine sea salt½ tsp
Lemon juice2 tbsp

Method

If you swap an ingredient, follow its preparation note alongside these steps.

01 Bake the sweet potatoes whole at 400 °F (200 °C) for 45–60 minutes, until completely soft when pierced. Cool, peel, and mash. Measure out 1.4 kg. Shortcut: peel, cube, and steam 25 minutes.
02 Make the crust: pulse the nuts in the food processor to a coarse meal. Add the dates and salt and process until a sticky crumb forms that holds when pinched. Divide between two 9.5-inch pie dishes and press evenly into the base and up the sides. Freeze while making the filling.
03 Blend the mashed sweet potato, coconut milk, maple syrup, cornstarch, vanilla, spices, salt, and lemon juice until completely smooth. Taste and adjust spice.
04 Pour the mixture into a large saucepan and cook over medium heat, stirring constantly, for 8–10 minutes until it visibly thickens and holds a line when you drag the spoon through it.
05 Cool 10 minutes, then pour the filling into the two raw crusts and smooth the tops.
06 Chill at least 2 hours, until set. The filling firms as it cools. Serve chilled or at room temperature.

Storage

Keeps 4 days refrigerated (covered), or freezes up to 2 months. Thaw overnight in the fridge.

Recipe · copied verbatim

Raw Pecan Pie

A sticky date–caramel pecan filling over a crisp pecan crust, no corn syrup required.

Hands-on20 minutes
Rest / set2 hr chill
Makes24 servings

Ingredients

Adjust servings or weights. Use Swap for alternatives.

Makes 24 servings

Pecans
Original recipe: 3 cups (330g) pecans, divided. This is the total for all layers. 990 g
Pitted Medjool dates
Original recipe: 1½ cups (250g) pitted Medjool dates, divided. This is the total for all layers. 750 g
Iodized salt
Original recipe: ¼ tsp iodized salt 4.5 g
Maple syrup
Original recipe: 3 tbsp (45ml) maple syrup 180 g
Vanilla extract
Original recipe: 1 tsp vanilla extract 12.6 g
Unsweetened almond milk
Original recipe: 2 tbsp (30ml) almond milk 90 g

Weigh nuts before soaking. Converted weights are estimates. Optional toppings at 0 g are excluded from nutrition.

Method

If you swap an ingredient, follow its preparation note alongside these steps.

01 Process half the pecans with half the dates and the salt until a sticky crumb forms. Press into an 8-inch pie dish.
02 Blend the remaining half of the dates with maple syrup, vanilla and almond milk until a thick, smooth caramel forms.
03 Roughly chop the remaining half of the pecans and fold into the date caramel.
04 Spread the pecan-caramel mixture evenly over the crust

The source page ends mid-step — the remainder of step 04 and any final chilling or serving notes come from the live page.

Sweet Potato Pie
& Raw Pecan Pie

Shopping list

Produce

Baking & pantry

Refrigerated

Sweet Potato Pie

Ingredients

Raw crust (both pies)

Filling (both pies)

Method

Storage

Raw Pecan Pie

Ingredients

Method

Sweet Potato Pie& Raw Pecan Pie

Shopping list

Produce

Baking & pantry

Refrigerated

Ingredients

Raw crust (both pies)

Filling (both pies)

Method

Storage

Ingredients

Method

Sweet Potato Pie
& Raw Pecan Pie