Thanksgiving Spiced Pecan Pie

Thanksgiving Spiced Pecan Pie

4 Servings

35 minutes


Happy Thanksgiving 😍 to all our U.S followers. In honour of this start to the festive season Ineke's created a healthy twist on the classic candied sweet potato dish that's enjoyed across the U.S at this time of the year.

We got to sample ths at our shoot and can confirm that you really don't want to miss it, it's sublime!


60g soft coconut oil (not melted)

80g almond flour

100g mashed sweet potato (baking a sweet potato, removing the skin and mashing is the easiest, you could also steam)

10g psyllium husk

Pince of salt


Spiced Pecan Pie filling 

100g almond butter

50g coconut milk or coconut cream

30g maple syrup (or honey or chicory syrup)

1 tsp ground cinnamon

½ tsp ground ginger

Opt. very small sprinkle of salt.

Approx 20 pecan halves




Mix together in a bowl the potato, almond flour, coconut oil and salt. Add in the psyllium husk. The mixture should be a soft dough, if quite wet, add a further 20g of almond flour. Place the pastry in the fridge for 20-30 mins until a firm feel.

Then remove and press into your greased tart tins, then press out into a circle and gently form a raised edge for the tart edge.


Spiced Pecan filling


In a small bowl mix together the almond butter, maple syrup and coconut milk. Add in the cinnamon and ginger and mix together well. Adjust seasonings to taste, if you would like it to have more ginger, add in a little more, or add a little mixed spice.

Spoon into your tart cases and top with your pecan nuts.


Bake for 18-20 mins (depending on the tart tin size)


NOTE – if you would like It sweeter add in a little more maple syrup or chicory syrup. You could replace the almond butter with hazelnut butter or a nut butter of choice.





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