Vegan Sweet Potato Pie
User Reviews
5
Vegan Sweet Potato Pie
Description
The Vegan Sweet Potato Pie combines mashed sweet potatoes with natural sweeteners like coconut sugar and maple syrup, along with coconut cream for moisture and richness. Tapioca starch acts as a thickening agent to create a smooth filling, while cinnamon, nutmeg, and vanilla provide warm, aromatic notes. The unbaked pie crust is prepared first, then filled and baked covered at the edges to prevent burning. Once baked, the pie requires a gradual cooling and refrigeration step so the filling moves from a soft, unset texture to firm enough slices.
The pie's texture is creamy and thick once chilled, with a balanced sweetness that complements the natural earthiness of sweet potatoes. The spices enhance the flavor without overwhelming it, making it suitable to serve on its own or with additional coconut whipped cream for a creamy topping. It’s a vegan-friendly take on a traditional sweet potato dessert, made without eggs or dairy.
Chilling the pie for several hours or overnight is essential to achieve the right filling consistency and to fully develop the spice flavors. The recipe allows for some flexibility with sweetener proportions, offering options for using more coconut sugar or maple syrup alone, adjusting the tapioca starch accordingly to maintain the filling's firmness.
Ingredients
- 1 pie crust unbaked, vegan
- 1.5 cups sweet potato tightly mashed; 411 grams, baked
- 1/2 cup coconut sugar (67 grams)
- 1/2 cup maple syrup (156 grams)
- 1/2 cup coconut cream (see notes; 112 grams)
- 3 tablespoons tapioca starch (22 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1/4 teaspoon ground nutmeg (1 gram)
- 1/4 teaspoon salt 2 grams, fine sea salt
Instructions
- Preheat the oven to 350ºF and press the unbaked pie crust in a 9-inch pie plate. Poke the bottom of the crust with a fork several times to allow venting. (See post for crust recipes.)
- In a large food processor fitted with an "S" blade, combine the mashed sweet potato, coconut sugar, maple syrup, coconut cream, tapioca starch, cinnamon, vanilla, nutmeg, and salt. Process until very smooth, stopping to scrape down the sides as needed.
- Pour the filling into the unbaked pie crust, and smooth the top. Cover the edges of the crust with foil, or a reusable crust cover, so the edges won't burn. Bake at 350ºF for 55 to 60 minutes, until the filling is darker and the crust is golden.
- Remove the pie from the oven and let it cool for 1 hour. The filling will not be firm to the touch when you take it out of the oven; it needs to cool completely. Transfer the pie to the fridge to chill until firm, about 4 to 6 more hours, or overnight.
- Serve chilled, with coconut whipped cream on top, if desired. The leftover pie can be stored tightly covered in the fridge for up to 5 days.
Notes
- Use solid coconut cream from chilled canned coconut milk; save the leftover liquid for smoothies.
- Pie needs to cool and chill for several hours to firm up the filling before serving.
- Adjust sweetness by using all coconut sugar or all maple syrup with slight adjustments to tapioca starch to help set the filling.
- Nutrition info varies depending on the pie crust used, so consider this when choosing or making your own crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Sodium | 211mg | 9% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 3538IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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