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Vegan Purple Sweet Potato Pie

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★★★★★

5 from 2 reviews

A super fun vegan sweet potato pie! Naturally gluten free and refined sugar free!

Ingredients

The purple sweet potato puree:

  • 3 medium purple sweet potatoes, scrubed

The crust:

  • 2 cups Bob’s Red Mill Almond Flour
  • 4 Tbsp. solid, cold coconut oil*
  • 1 tsp. cinnamon
  • 1 Tbsp. brown sugar

The filling:

  • 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

The topping:

  • granola (optional)
  • vegan whipped cream

Instructions

  1. 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.
  2. Carefully remove the sweet potatoes from the oven and allow to cool until you can handle them.
  3. 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.
  4. For the crust: Preheat your oven to 350 degrees F. Grease a pie plate with coconut oil. Set aside.
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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).
  11. The next morning, slice, top with granola and vegan whipped cream, and serve!

Notes

*When you’re ready to make the pie crust, scoop the coconut oil into a bowl and stick it in the freezer for about 10 minutes. Then add it to your other ingredients.

Adapted from my Best Gluten Free Vegan Pumpkin Pie and from Food Network

Find it online: https://www.fooduzzi.com/2017/11/vegan-purple-sweet-potato-pie/

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