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!


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

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



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.


3 Comments Add yours

  1. Jennifer says:

    Looks great! Is there a good replacement for the coconut milk? Cashews, soy milk, or silken tofu? Thanks!


    1. Jill Dalton says:

      Any nut milk will work. I just used coconut milk because it makes it a bit creamier because of the fat.🤗


  2. Mark says:

    I made this sweet potato pie and it is delicious! Only problem is the some of the crust was very stuck to the pie plate. I used a Pyrex glass pie plate. I’m wondering if you use cooking spray, or have any tips. I plan to make this again for Thanksgiving. Thank you.


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