Vegan Purple Sweet Potato Pie Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
396 kcal
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Course
Dessert
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Cuisine
North American
Vegan Purple Sweet Potato Pie Recipe
Description
The recipe begins with a crust made from almond meal, shredded coconut, coconut oil, maple syrup, baking soda, and sea salt pressed evenly into a pie pan and baked until golden and slightly puffed. This crust provides a nutty and slightly sweet base with a tender crumb.
For the filling, purple yams are peeled, sliced, and steamed until soft, then combined in a blender with coconut milk, maple syrup, tapioca starch, lime juice, and a blend of aromatic spices including cinnamon, ground ginger, allspice, cayenne pepper (in mild to moderate variations), and cloves. Blending creates a smooth, creamy texture with complex warmth and a hint of cayenne heat that complements the natural sweetness of the yams.
The filling is poured into the pre-baked crust and baked to set. This pie showcases the vibrant color and subtle flavors of purple yams enhanced by coconut and spices, making it a visually striking and flavorful vegan dessert option.
Ingredients
The Crust
- 1 cup almond meal
- 1 cup coconut unsweetened, shredded
- ¼ cup coconut oil plus more for the pan, melted
- ¼ cup maple syrup
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
Pie Filling
- 2 lb purple yam peeled and cut into 1-inch rounds (about 4 cups worth
- ¾ cup coconut milk not light!, canned
- ½ cup maple syrup see notes
- 2 tablespoons tapioca starch
- 1 tablespoon lime juice
- 2 teaspoons ground cinnamon
- 1 teaspoon salt sea salt
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ - ½ teaspoon cayenne pepper neither amounts are very spicy but the ½ teaspoon does stand out more
- ¼ teaspoon cloves ground
- Coconut whipped cream to serve
Instructions
The Crust
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" pie pan with coconut oil.
- Mix all the crust ingredients in a large bowl then transfer them to the prepared pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom.
- Bake the crust in the oven for 10 minutes. When you remove it from the oven, the crust will be puffed up and light golden brown. Use the back of a spoon to gently push the crust down so there is room for the filling.
Pie Filling
- Bring an inch of water to a boil in a medium-sized pot. Add the purple yams and steam for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.
- Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
- Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has a little jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 396kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 354mg | 15% |
| Potassium | 821mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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