Vegan Purple Sweet Potato Pie
Vegan Purple Sweet Potato Pie is a colorful twist on the classic sweet potato pie. This plant-based pie is gluten-free and dairy-free, yet still rich and decadent. A delicious vegan Thanksgiving dessert.
Equipment
Ingredients
Crust
- 2 Cups Oat Flour
- ⅓ Cup Pecans
- ⅓ Cup Maple or Date Syrup
- ½ Teaspoon Salt
- 2-3 Tablespoons Water
Filling
- 2 Pounds Purple Sweet Potatoes peeled & sliced or roughly chopped
- 2 Tablespoons Ground Flax + 3 Tablespoons Water
- ⅔ Cup Maple or Date Syrup
- ½ Cup Nut Butter
- ⅓ Cup Applesauce
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 350°F.
- Steam the sweet potato until fork-tender.
- Meanwhile, add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
- Press the crust mixture into the bottom and sides of a 9" deep dish pie plate (I used this pie dish).
- Blend the steamed sweet potato, flax egg, maple syrup, applesauce, cinnamon, and nutmeg in the food processor until smooth.
- Pour the mixture into the pie plate and 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.
- Remove from the oven and let cool slightly. Enjoy warm or refrigerate and eat cold. Enjoy!
Nutrition
Calories: 311kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 475mg | Fiber: 5g | Sugar: 20g | Vitamin A: 10729IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg