Vegan Sweet Potato Pie
We encourage you to surprise and delight your Thanksgiving feast friends with this delicious and nutrient dense vegan Sweet Potato Pie. This decadent whole food plant-based pie is rich and luxurious while still being refined sugar-free, oil-free, and gluten-free and we even have a nut-free option for the whipped cream topping!
Ingredients
Crust
- 1 cup organic rolled oats
- 1 cup shredded coconut unsweetened
- 1 cup deglet dates
- 4 tablespoons water
Filling
- 2 ½ cups sweet potato puree
- ¾ cup coconut milk
- 1 cup deglet dates
- 2 tablespoons lime juice
- 2 teaspoons cinnamon
- 1 teaspoon ginger powder
- ½ teaspoon allspice
- 1 ½ tablespoons arrowroot powder or corn starch
Cashew Cream
- 1 ½ cups cashews
- ⅓ cup deglet dates
- ½ teaspoon vanilla extract
- ¾ cup water
Nut Free Cream Topping (Alternative to the Cashew Cream)
- 1 ½ cups white sweet potato puree
- ⅓ cup deglet dates
- ½ teaspoon vanilla extract
- 2 tablespoons coconut milk
- 1 cup soy milk unsweetened, or plant milk of your choice
Instructions
- Preheat oven to 350°F.
- Mix crust ingredients together in a food processor adding water 1 tablespoon at a time until mixture sticks together.
- Press mixture into the bottom of a pie plate pressing the edge up at least 1 1/2 inches tall.
- Bake for 10 minutes.
- Blend all of the filling ingredients in a blender until smooth.
- Pour into the crust and smooth the top.
- Bake for 35-40 minutes.
- While pie is baking blend coconut cream ingredients in a blender until smooth.
- Place coconut cream in the refrigerator until ready to use.
Nutrition
Calories: 553kcalCarbohydrates: 81gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 73mgPotassium: 1184mgFiber: 12gSugar: 41gVitamin A: 20479IUVitamin C: 22mgCalcium: 131mgIron: 5mg
Could you use tofu instead of coconut milk?
yes
I’m going to try this out. I like the idea of using coconut in the crust.
I was wondering if you have tried making this pie with a flavorful squash, such as kabucha squash?
I haven’t. I think the squash might be a little bland. Sweet potatoes are a bit more rich in flavor.
Could I use blanched almonds ( soaked) or white beans in place of cashews? Will it alter the flavor?
The blanched almonds would work but I think the beans would taste weird
The pie is in the oven! We looove the nut free sweet potato topping, can’t wait to try the pie!
Can you explain why you call out for deglet dates instead of medjool dates and if I can substitute medjool dates in this? Looks delicious.
You can use medjools. I use deglet because they are much more affordable.
What substitute would you recommend for the coconut in the crust? I can’t stand coconut ?
Almond flour
This pie was amazing! So creamy and yummy. Easy to put together. I’ll be making this one again.
Hi Jill,
Love your recipes! I love that you can use tofu instead of coconut milk. How much tofu and what kind (I’m thinking firm or soft or even silken)?
It would be the same amount of silk tofu.
I am also thinking that a cashew cream could replace to coconut milk too. Is that right?
yes
Can you make ahead of time and refrigerate it?
Yes, but I would leave the cashew cream topping off until you are ready to serve it. It turns a kind of grey color after being refrigerated for a while.
Are there any make ahead of time and reheat when serving instructions?
This pie was pretty good, and quite rich, but it didn’t taste like sweet potato pie. The lime juice and coconut gave it quite a fruity taste