For the filling:
  • 3 ¾ pounds sweet potato , peeled and chopped
  • 3 tablespoons vegan butter or coconut oil
  • ⅓ cup unsweetened almond milk
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons coconut sugar
For the topping:
  • 1 ¼ cups raw peans
  • ⅓ cup wheat or oat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ cup agave
  • ¼ cup coconut oil
  • Pinch sea salt
  • 1 tablespoon coconut sugar, optional


Serves: 12


Preheat oven to 400˚F. 

Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Drain, then transfer sweet potatoes to a bowl.

Using a fork, quickly mash the sweet potatoes, as this will make them easier to beat when using the mixer next. Add the vegan butter, then, using a hand mixer, beat for about 1 minute. Add the almond milk, cinnamon and coconut sugar and mix until the filling is smooth.

Place the filling in a baking dish and spread evenly using a spatula. Bake until the top is golden brown, 15 to 17 minutes. 

While the filling bakes, in the bowl of a food processor, combine the pecans, flour, cinnamon, cardamom, agave, coconut oil and salt, and pulse to combine; do not pulverize—you should still have chunks of pecan.

Using the same spatula, add the topping over the sweet potato filling. If desired, sprinkle coconut sugar on top.

Bake until the crust is golden brown and crisp to touch, 25 to 30 minutes. Let cool so the crust crisps up, 5 to 10 minutes more.