Plant-Based Sweet Potato Pie
This delicious Plant-Based Sweet Potato Pie is a healthy & gluten-free pie, but you'd never know it! This pie barely tastes like sweet potatoes and is the perfect vegan dish to please your non-vegan guests.
Ingredients
Crust
- 2 ½ Cups Quick Oats
- ¼ Cup + 3 Tablespoons Maple Syrup
- ¼ Cup + 1 Tablespoon Nut Butter
- ½ Teaspoon Salt
Filling
- 1 ½ Pounds Sweet Potatoes
- 1 ½ Cups Non-Dairy Yogurt
- ½ Cup Date Sugar
- ¼ Cup + 2 Tablespoons Maple Syrup divided
- ¼ Cup + 1 Tablespoon Nut Butter
- 3 Tablespoons Ground Flax
- 1 Tablespoon Vanilla
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 1 Cup Pecans finely chopped
- Coconut Cream or Vegan Whipped Cream for topping
Instructions
- Steam the sweet potatoes. Let cool slightly.
- Preheat the oven to 350°F.
- Make the crust - add all the crust ingredients to a food processor and pulse until the oats are ground into a flour consistency and the mixture can be easily pressed together with your hand.
- Press the crust mixture into a 9" deep dish pie pan.
- When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.
- Add the yogurt, date sugar, ¼ cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.
- Pour the mixture into the pie pan with the crust.
- Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.
- Bake for 65-75 minutes. Avoid opening the oven while the pie bakes. If you have a kitchen thermometer, check for an internal temperature of 160°-180°F. The end result should be a little wobbly.
- Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!
Video
Nutrition
Calories: 565kcal | Carbohydrates: 74g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 346mg | Potassium: 815mg | Fiber: 9g | Sugar: 30g | Vitamin A: 12073IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 4mg