Healthier mini sweet potato pecan pies- With no refined sugar, wholewheat flour and hardly any butter, these mini sweet potato pecan pies are a lot healthier than most but still oh so delicious.
Print Recipe
5 from 1 vote

Healthier mini sweet potato pecan pie

Delicious pies in handheld size, healthier than typical but still with that classic tasty mix of soft filling and crunchy top.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: American
Keyword: healthier baking, healthier sweet potato pecan pie, mini pie
Servings: 10 muffin sized
Calories: 244kcal
Author: Caroline's Cooking

Ingredients

For the crust

  • 1/2 cup pecan nuts 50g, halves or pieces
  • 1 cup whole wheat flour 120g wholemeal flour
  • 2 tbsp butter 20g, roughly chopped
  • 1 egg white
  • 2 tbsp olive oil
  • 1 pinch salt

For the filling

  • 1 1/2 cups cooked sweet potato 370g, without skin (suggest baked but can boil whole in skin - approx 1 large potato)
  • 2 tbsp coconut oil softened or melted and cooled
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

For the topping

  • 1/2 cup pecan nuts 50g, broken into small pieces if larger
  • 1 egg lightly beaten
  • 1/4 cup maple syrup 4tbsp

Instructions

  • Make the crust first by whizzing the pecans in the food processor until fairly fine. Then add the rest of the crust ingredients (flour, butter, egg white, olive oil and salt) and pulse until combined.
  • Remove the dough from the food processor. Press it together and wrap in plastic wrap and chill for around 20min or so.
  • Meanwhile, make the filling by blending all the filling ingredients (sweet potato, coconut oil, egg, milk, maple syrup, cinnamon, ginger, nutmeg and allspice) together until well mixed.
  • Gently toast the pecans for the topping in a dry pan for around 5min until you can start to smell them but they are not browning.
  • Lightly oil 10 cups of a muffin tray and preheat the oven to 350F/180C.
  • Roll out the dough on a lightly floured surface until around as thin as it will go. If possible, cut circles to then put in the muffin tray. Alternatively (as I did, since it's fairly crumbly) take pieces of the dough and press in to the tray to cover all the way round the base and sides, making sure there are no gaps.
  • Spoon the filling evenly between the crust-lined muffin cups and flatten the surface.
  • Add the beaten egg and maple syrup to the toasted pecans for the topping and spoon evenly between the mini pies.
  • Bake in the oven for approx 20min until the pies rise up in the middle and appear set.
  • Remove from oven and allow to cool for around 5min or so before taking out to cool further or enjoy warm.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 55mg | Potassium: 199mg | Fiber: 2g | Sugar: 8g | Vitamin A: 59% | Vitamin C: 0.6% | Calcium: 3.8% | Iron: 5.3%