This dessert can only be pronounced with a southern accent. I’ve never actually been to the American South, but I’m told that this little delight is a family favorite to be seen at all gatherings, diners, and coffee shops. That must be nice, because it’s delicious, no matter whose recipe you try!
For the Crust:
1 TBLSP pecans, coarsely chopper
1 TBLSP rolled oats
2 TBLSO whole wheat pastry flour
½ TBLSP coconut oil, melted
1 TBLSP maple syrup
For the Filling:
1 1/3 teaspoons cornstarch
1 ½ TBLSP dark brown sugar
½ sweet potato (or 1 small), cooked (steamed or baked), relieved of its jacket, and mashed
1 ½ TBLSP non-dairy milk (I like almond)
Pinch of nutmeg
Pinch of cinnamon
Small pinch of salt
Brown sugar (for the top)
Pecans for decoration
Make the Crust:
Preheat the oven to 375 degrees Fahrenheit.
- In a blender or food processor, add the pecans and oats, and whirl until it’s ground to a flour. If you go too far, it will become a paste, so stop before you get there.
- Put the pecan flour in a small bowl, and add the flour and oil. Mix until it’s thoroughly incorporated.
- Add in the maple syrup, mix just well enough to form a dough that will hold together when you squeeze it into a ball.
- Push the dough into a small pie pan (mine is about 4 ½ inches across). It should come up the sides. Poke holes in the bottom and sides with a fork.
- Bake for 20 to 25 minutes.
Make the Filling:
- In a small bowl, stir together the brown sugar and cornstarch. Add the sweet potato, milk, nutmeg, cinnamon, and salt, and stir it together until it’s well combined. Glop this mixture into the pre-baked crust, making a smooth surface.
- Sprinkle brown sugar over the top.
- Bake for 40 minutes, and then arrange the decorate pecans in a decorative way. Bake for 15 more minutes, or until the edges of the filling are set and the center is still a little loose.