The Whole Food Plant Based Cooking Show
Vegan Sweet Potato Pie
Calories: 553kcal
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!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
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.
Scan To Watch The Video!
Nutrition
Calories: 553kcal | Carbohydrates: 81g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 73mg | Potassium: 1184mg | Fiber: 12g | Sugar: 41g | Vitamin A: 20479IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 5mg
