A creamy layer of sweet potato pie filling between layers of oat and pecan crust. Quick, easy, delicious, healthy and gluten free!
Let’s talk about crumbles.
Specifically, let’s talk about sweet-crunchy-brown-sugar-pecan-crumbles-on-top-of-creamy-sweet-potato-pie. Yea, that just happened.
I’m a huge fan of crusts, crumbles, streusels…whatever name you want to call it. But, if it resembles sweet bits of crunchy goodness, I am in. The only thing I don’t like about the aforementioned? Butter is usually the reason for the crumbliness.
Guess what? No.butter.here.
The crust is made completely with coconut oil, which make its healthy and gives it a flavor that really plays well with sweet potatoes. Is it weird that I just started thinking about writing a dating profile for coconut oil? Don’t answer that.
P.s I just had 6 cups of coffee. In 30 minutes. So, bear with me.
Ok, bringin’ it back. The crust is also made from pecans and oat flour which adds a nuttiness and crunch that plays well with the creamy filling. I may have been watching too much “Millionaire Matchmaker.” But, seriously, have you guys seen that show? Best.show.ever.
Ok, enough about crusts and dating shows and too much coffee. In between the layers of cruncherific, nutty, crusty goodness is a smooth, sweet potato filling with just a hint of cheesecake (‘cause why not?) It may not be the “traditional” sweet potato pie filling but, let me tell you, it definitely could stand its ground if it got into a brawl with Mr. Traditional. Plus, squares are more fun to eat than pie ‘cause you can use your hands. Who doesn’t like hand eating food?
Maybe dogs, ‘cause they don’t have thumbs. But, that’s it.
- For the crust:
- 1½ Cups Oat flour
- ¾ Cup Pecans, finely diced
- ½ Cup Packed brown sugar
- ⅔ Cup Coconut oil, melted
- For the filling:
- 1½ Cups Mashed sweet potato
- 4 oz Low fat or fat free cream cheese
- 1 Large egg
- 1 tsp Vanilla extract
- 1 tsp Butter extract (optional)
- ¼ Cup Unsweetened vanilla almond milk
- 2 Tbsps. Pure maple syrup
- ¼ Cup + 2 Tbsps. Packed brown sugar
- 1 tsp. Ginger powder
- 1½ tsps. Cinnamon
- ¼ Cup + 2 Tbsps. Splenda
- Preheat oven to 350 degrees F.
- Finely dice the pecans, and put them in a medium bowl along with the oat flour, brown sugar and the melted coconut oil.
- Stir until the coconut oil has evenly coated all the flours, and then press into a greased 9x13 baking dish, leaving about ⅓ of the mixture aside to sprinkle over the top of the filling.
- Bake for about 20 minutes, until the crust has gone golden brown.
- While the crust bakes, you can start the filling
- (I previously boiled 2 medium sweet potatoes for about 35 minutes, until they were super soft.)
- In a large dish, add in the mashed sweet potato, the brown sugar, and 4 oz of softened cream cheese. Beat with an electric hand mixer until there are no lumps left.
- Add in the egg, vanilla and butter extracts, almond milk, and maple syrup. Beat until creamy.
- Add in the ginger powder, cinnamon and Splenda. Beat or hand mix until everything is well combined.
- Pour over the still-warm crust, and sprinkle with reserved crumbles.
- Bake for 30-32 minutes until it begins to turn golden brown,
- Turn your oven to HIGH broil and broil for 2-3 minutes (watch closely!) until the crumbles have gone crunchy.
- Take out and let cool for 30 minutes, and then refrigerate to set completely - 2 hours or even over night.
- Cut into squares and devour!
Want more sweet potato?