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It’s always smart to have a healthy dessert option up your sleeve! So bring this Sweet Potato Pecan Pie to your next gathering and be the hero. It’s mostly raw, with only the sweet potatoes being roasted to create a naturally sweet and creamy texture. The gluten-free crust is made from dates and raw pecans, and the filling has the texture of a rich cheesecake.

Sweet Potato Pecan Pie with Salted Bourbon Maple Caramel [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

16

Cooking Time

120

Ingredients You Need for Sweet Potato Pecan Pie with Salted Bourbon Maple Caramel [Vegan, Gluten-Free]

For the crust:
  • 12 dates, soaked for 20 minutes in filtered water
  • 2 cups raw pecans
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

For the filling:

  • 2 cups raw cashews, soaked
  • 2 cups cooked sweet potato flesh
  • 1 cup coconut milk
  • 1 cup coconut oil, melted
  • 2 tablespoons nutritional yeast
  • 1/2 cup bourbon maple syrup (You can also blend ½ cup of dates with 1/2 cup of water and substitute that.)
  • 1 teaspoon lemon juice or apple cider vinegar
  • 2 tablespoons pumpkin pie spice
  • 2 tablespoons soy lecithin granules
  • 1/4 teaspoon salt

For the salted caramel:

  • 1 can full-fat coconut milk
  • 1/2 cup bourbon maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

 

How to Prepare Sweet Potato Pecan Pie with Salted Bourbon Maple Caramel [Vegan, Gluten-Free]

For the crust:
  1. Put the pecans, cinnamon, and salt in a food processor and pulse until the nuts are pretty broken up.
  2. Drain the dates and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the dates are fully incorporated.
  3. Remove from the food processor and press into the bottom of a 9-inch pie pan.
  4. Press down on the mixture well to make sure that the crust is firm. Set aside.

For the pie filling:

  1. Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
  2. Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.

For the salted caramel:

  1. Bring all the caramel ingredients to a boil in a small saucepan. Turn down the heat and simmer for 20 minutes or until reduced by half.
  2. Allow to cool before using.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rachel Carr

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Rachel Carr has been a vegan and vegetarian chef for over ten years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

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