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Sweet potato steals the spotlight from pumpkin in this wonderful pie. Top it with pecans and coconut whipped cream to really wow your guests.

Sweet Potato Pie [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Sweet Potato Pie [Vegan]

For the Crust:
  • 1 1/4 cup spelt flour
  • 1/2 cup shredded coconut
  • 1 firm banana, preferably refrigerated

For the Filling:

  • 2 cups baked sweet potatoes, skin removed
  • 1/4 cup unsweetened almond milk
  • 1/4 cup aquafaba 
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cornstarch

How to Prepare Sweet Potato Pie [Vegan]

To Bake the Sweet Potatoes:
  1. Cut two medium sweet potatoes in half, place on a parchment-lined baking tray, and bake at 425°F until soft, about 30-40 min. Let cool a bit before making the filling.

To Make the Pie:

  1. Heat oven to 375°F. Lightly grease a pie pan with coconut oil and set aside.
  2. To make the crust, combine all ingredients in a bowl and mix together.  If it seems a little too wet, add in more flour until you have a dough that is not sticky/tacky at all.
  3. Roll out the dough between two pieces of parchment paper. Roll out as thin as you need for it to fit the pie pan.
  4. Place in the pie pan and set aside as you prepare the filling.
  5. In a blender or food processor, blend together all filling ingredients except for the cornstarch. Blend/process until smooth and creamy. Add in the cornstarch and blend a little longer.
  6. Pour into the pie crust and smooth out the top.
  7. Bake for 45 minutes.
  8. Remove from oven and let cool, then let chill in the fridge overnight.
  9. Once it has set, slice, serve, and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1535 | Total Carbs: 270 g | Total Fat: 44 g | Total Protein: 30 g | Total Sodium: 148 g | Total Sugar: 70 g Calculation not including aquafaba.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Leah Moldowan

See My Recipes

Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog to share her passion for healthier sweet treats and plant-based eats. When Leah isn’t in the kitchen, she is most likely photographing food, reading food blogs, or perusing the library for new cookbooks. Other than recipes, Leah loves to share about her travels (especially about the food), ramblings about self-love, and pictures of her kitty.

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