Sweet potato steals the spotlight from pumpkin in this wonderful pie. Top it with pecans and coconut whipped cream to really wow your guests.

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Sweet Potato Pie [Vegan]

Ingredients

For the Crust:

  • 1 1/4 cup spelt flour
  • 1/2 cup shredded coconut
  • 1 firm banana, preferably refrigerated

For the Filling:

  • 2 cups baked sweet potatoes, skin removed
  • 1/4 cup unsweetened almond milk
  • 1/4 cup aquafaba 
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cornstarch
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Preparation

To Bake the Sweet Potatoes:

  1. Cut two medium sweet potatoes in half, place on a parchment-lined baking tray, and bake at 425°F until soft, about 30-40 min. Let cool a bit before making the filling.

To Make the Pie:

  1. Heat oven to 375°F. Lightly grease a pie pan with coconut oil and set aside.
  2. To make the crust, combine all ingredients in a bowl and mix together.  If it seems a little too wet, add in more flour until you have a dough that is not sticky/tacky at all.
  3. Roll out the dough between two pieces of parchment paper. Roll out as thin as you need for it to fit the pie pan.
  4. Place in the pie pan and set aside as you prepare the filling.
  5. In a blender or food processor, blend together all filling ingredients except for the cornstarch. Blend/process until smooth and creamy. Add in the cornstarch and blend a little longer.
  6. Pour into the pie crust and smooth out the top.
  7. Bake for 45 minutes.
  8. Remove from oven and let cool, then let chill in the fridge overnight.
  9. Once it has set, slice, serve, and enjoy!

Nutritional Information

Total Calories: 1535 | Total Carbs: 270 g | Total Fat: 44 g | Total Protein: 30 g | Total Sodium: 148 g | Total Sugar: 70 g Calculation not including aquafaba. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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