[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their fabulous Almond Flour for this Vegan Purple Sweet Potato Pie.]
I mean, hello. That color, right?!
Could you even dream of a prettier dessert to share at your Thanksgiving feast?!
I’m pretty sure I’ve mentioned this before, but Thanksgiving food? So not my cup of tea.
I mean, the holiday of Thanksgiving is pretty amazing: getting together with family and friends, remembering what you’re thankful for, stuffing your face whilst watching the parade. But the food traditional of the holiday – stuffing, turkey, mashed potatoes -…no thanks.
I’m not sure why this is, but my immediate family is the same way. So we use Thanksgiving as an excuse to try new and exciting recipes. You know, the ones we’ve bookmarked throughout the year in hopes that we’d find an excuse to make them someday.
Thanksgiving is our “someday.”
That said, I can absolutely, totally, 100% get behind Thanksgiving desserts. Cinnamon-spiked everything! Pumpkin galore! Gingerbread fun! I’m obsessed with seasonal desserts.
One fall dessert I’ve never tried, however: sweet potato pie.
That is, until today.
I now love sweet potato pie. It reminds me of pumpkin pie, but it’s a bit more…rich. And creamy. And it’s just so good, guys.
I’m so not a pie crust fan, but I do enjoy graham cracker crust. So for this purple sweet potato pie, we’re making a super quick graham cracker-esque crust with F-O-U-R ingredients: coconut oil, cinnamon, a touch of brown sugar, and Bob’s Red Mill Almond Flour. I loooove the way this crust turns out. It’s dense and kinda chewy, and it sets up perfectly under the filling. I love the flavor of the almond flour here paired with the rich filling – too good!
And then the filling. It comes together in a blender! You’ll take the puree from some roasted purple sweet potatoes (I found mine at Whole Foods) and mix it with ingredients like coconut milk, coconut flour, spices, and pure maple syrup. One of the things I love about this filling so much is that it’s refined sugar free! It gets its sweetness solely from the roasted sweet potatoes and the maple syrup. Holla.
I adapted this recipe from my Best Gluten Free Vegan Pumpkin Pie recipe, and it really is the BEST. Plus, this sweet potato version takes only half the time to bake! Woot woot!
After a quick chill in the fridge overnight (yaaas for extra oven space on Thanksgiving Day), this pie slices up like a dream. I topped mine with some granola (gotta have that crunch) and vegan whipped cream, and it was perfection.
In fact, I made it again last night juuuust to make sure it was as good as I remembered. Spoiler alert: it is. :)
Enjoy this pie, friends! And snap some pics and share them with me on the Insta.Print
Vegan Purple Sweet Potato Pie
A super fun vegan sweet potato pie! Naturally gluten free and refined sugar free!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 1 pie, 8 slices
The purple sweet potato puree:
- 3 medium purple sweet potatoes, scrubed
- 2 cups Bob’s Red Mill Almond Flour
- 4 Tbsp. solid, cold coconut oil*
- 1 tsp. cinnamon
- 1 Tbsp. brown sugar
- 15 oz. purple sweet potato puree
- 12 oz. full-fat canned coconut milk (a little less than 1 can)
- splash vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 cup pure maple syrup
- 2 Tbsp. coconut flour
- granola (optional)
- vegan whipped cream
- To make your purple sweet potato puree: Preheat your oven to 450 degrees F. Stick your sweet potatoes directly on the rack (I like putting a parchment-lined baking sheet on the rack below the one the sweet potatoes are on to catch any drippings), and roast for 30-40 minutes. When carefully touched, it should feel like there’s an air pocket between the skin and the flesh.
- Carefully remove the sweet potatoes from the oven and allow to cool until you can handle them.
- Scoop out the flesh (no skin, please!), and measure with a kitchen scale (this one is less than $10!). Set aside and make sure it’s nearly room temperature before using.
- For the crust: Preheat your oven to 350 degrees F. Grease a pie plate with coconut oil. Set aside.
- Add almond flour, coconut oil, cinnamon, and brown sugar to a food processor and pulse until it resembles sand. You should be able to press it together with your fingers.
- Pour the crust into your prepared pie plate and press it into the bottom and up the sides using your fingers. Bake for 15 minutes.
- While your crust is baking, assemble the filling: Combine all of your filling ingredients in a blender, and blend until smooth. If it’s too thick to blend, add a bit more coconut milk, but less is more here!
- When your crust is finished, carefully pour the filling mixture on top of the hot crust, smooth out the top with a spatula, and increase your oven temperature to 425 degrees F.
- Immediately put your pie back in the oven for 15 minutes (no need to wait for it to come up to the new temperature). Then, decrease the temperature to 350 degrees F and bake an additional 15-20 minutes. The pie should look set, but don’t let the edges brown.
- Remove the pie from the oven and allow to cool to room temperature on a cooling rack, then place in the fridge to cool overnight (not optional).
- The next morning, slice, top with granola and vegan whipped cream, and serve!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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