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Vegan Purple Sweet Potato Pie Recipe

This is a showstopper of a pie! This vegan purple sweet potato pie has a natural, bright purple color, a sweet and creamy filling, and is surrounded by a coconut almond crust.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 396 kcal
Course: Dessert
Cuisine: North American

Ingredients

The Crust
  • 1 1 cup almond meal
  • 1 1 cup unsweetened shredded coconut
  • ¼ ¼ cup melted coconut oil plus more for the pan
  • ¼ ¼ cup maple syrup
  • ½ ½ teaspoon baking soda
  • ½ ½ teaspoon sea salt
Pie Filling
  • 2 2 lb purple yams peeled and cut into 1-inch rounds (about 4 cups worth)
  • ¾ ¾ cup canned coconut milk not light!
  • ½ ½ cup maple syrup see notes
  • 2 2 tablespoons tapioca starch
  • 1 1 tablespoon lime juice
  • 2 2 teaspoons ground cinnamon
  • 1 1 teaspoon sea salt
  • 1 1 teaspoon ground ginger
  • ½ ½ teaspoon allspice
  • ¼ - ½ ¼ - ½ teaspoon cayenne pepper neither amounts are very spicy but the ½ teaspoon does stand out more
  • ¼ ¼ teaspoon ground cloves
  • Coconut whipped cream to serve

Instructions

The Crust
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" pie pan with coconut oil.
  2. 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.
  3. 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
  1. 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.
  2. Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
  3. 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

Serving 1 slice (of 12) Calories 396kcal (20%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 354mg (15%) Potassium 821mg (23%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 124IU (2%) Vitamin C 14mg (16%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 396

% 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.