This rich and delish plant-based pecan pie defies the buttery, sugary, syrupy, egg-filled standard pecan pies that we are all familiar with in the past. Joyfully, this pie will not destroy our health if we indulge a piece for the holidays.
It does require enough forethought to have a sweet potato baked and ready to use, other than that, it is pretty simple and straightforward.
1 white sweet potato, baked ahead until very tender and syrupy.
1 cup Medjool dates, pressed down to measure – approximately 12
2 tbsp maple syrup
1 cup plant milk
1 tbsp + 2 1/2 level tsp tapioca flour
1/4 + 1/8 tsp salt
2 tsp vanilla
1/2 tsp butter flavoring, opt. but very good
½ cup baked white sweet potato (orange will also work)
3/4 – 1 cup pecans, roughly chopped
pecan halves for decorating.
1 tbsp additional maple syrup