Vegan Sweet Potato Pie

Happy Thanksgiving! Here is our delicious yet totally healthy vegan Sweet Potato Pie. This recipe is fully Vegan, Whole Food Plant Based, Salt, Oil and Sugar Free!! We encourage you to challenge your Thanksgiving feast friends to compare this amazing and nutrient dense vegan wonder pie with the sugary, buttery, death causing pies usually served over the holidays. This pie wins, hands down so enjoy!

Ingredients

Sweet Potato Pie Recipe
Crust:
1 cup almond meal
1 cup unsweetened coconut
1 cup dates

Filling:
2 lbs sweet potato
3/4 cup coconut milk
1 cup dates
2 Tbsp lime juice
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1 1/2 Tbs arrowroot powder

Cashew Cream:
2 cups raw, unsalted cashews
6 dates
1 cup water
1/2 tsp vanilla

 

Instructions:

Mix crust ingredients in a food processor until mixture sticks together. Press into a pie plate. Bake at 350 for 10 minutes.  Next, mix together the filling ingredients in a high speed blender or food processor until mixture is smooth and creamy. Pour on top of crust. Bake at 350 for 40 minutes. While this is baking you can make the Cashew Cream. Mix ingredients in blender until smooth and creamy. Once the pie is out of the oven let it cool for half and hour and then top it with your Cashew Cream.

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