Sideview image of a slice of Paleo Sweet Potato Pie on a plate with a fork
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Paleo Sweet Potato Pie with Pecan Crust

Paleo twist on the traditional pie crust gives a nice crunchy contrast to the smooth and creamy filling which is nicely brightened with a hint of citrus.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 8 slices
Author: Lynette ~



For the Crust

For the Filling

  • 1 15 oz can sweet potato puree
  • 1/2 cup coconut sugar
  • 1/2 cup coconut milk, canned
  • 1 tbsp coconut flour
  • 2 tbsp coconut oil, melted
  • 2 eggs, beaten
  • 2 tbsp lemon juice, fresh
  • 1/2 lemon, zested
  • 1/2 tsp ground ginger
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp fine sea salt


  • Preheat the oven to 350 degrees F.

For the Crust

  • Place all ingredients - pecans, coconut flour, maple syrup, melted coconut oil and fine sea salt into a food processor.
  • Pulse 8 - 10 times or until mixture resembles grains of sand. If necessary, using a spatula, scrape down the sides halfway through
  • Press mixture into the bottom and up the sides of a 9 or 10 inch tart pan with a removable bottom.  Set aside on a rimmed sheet pan.

For the Filling

  • Place all ingredients - sweet potato puree, coconut sugar, coconut milk, coconut flour, coconut oil, eggs, lemon juice, lemon zest, ginger, cloves, nutmeg, cinnamon, and fine sea salt into a food processor.
  • Using a whisk, stir until all ingredients are combined and the mixture is smooth.
  • Pour filling into the crust and jiggle the pan a little to evenly distribute the filling. You can fill the crust almost to the top... it will puff up a bit, but will settle back down when cooling.
  • Place rimmed sheet pan on to the middle rack in preheated oven. Bake for approximately 55 - 60 minutes. The center should be set (not jiggly). Insert a toothpick in the center and it should come out almost clean...not wet.
  • Remove pie and let it cool completely. Once cooled, to remove it from the tart pan, from underneath the pan, carefully slide a butter knife between the bottom and the lip of the side. Slightly twist it to loosen the bottom. You may have to do that in 2 or 3 spots. The side should detach smoothly leaving the pie on the bottom piece of the tart pan.
  • Serve at room temperature, or if you wish, you can chill the pie in the fridge and serve chilled.


If you're a pumpkin pie type of person...sub the canned sweet potato puree with canned pumpkin puree. Still super delicious!
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