Vegan Purple Sweet Potato Pie

Vegan Purple Sweet Potato Pie is a colorful twist on the classic sweet potato pie. This plant-based pie is gluten-free and dairy-free, yet still rich and decadent. A delicious vegan Thanksgiving dessert.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

25

minutes

Cook:

75

minutes

TOtal:

100

minutes

Ingredients

Crust

  • 2 Cups Oat Flour
  • 1/3 Cup Pecans
  • 1/3 Cup Maple or Date Syrup
  • 1/2 Teaspoon Salt
  • 2-3 Tablespoons Water

Filling

  • 2 Pounds Purple Sweet Potatoes, peeled & sliced or roughly chopped
  • 2 Tablespoons Ground Flax + 3 Tablespoons Water
  • 2/3 Cup Maple or Date Syrup
  • 1/2 Cup Nut Butter
  • 1/3 Cup Applesauce
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt

Instructions

  1. Preheat the oven to 350°F.
  2. Steam the sweet potato until fork-tender.
  3. Meanwhile, add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
  4. Press the crust mixture into the bottom and sides of a 9" deep dish pie plate (I used this pie dish).
  5. Blend the steamed sweet potato, flax egg, maple syrup, applesauce, cinnamon, and nutmeg in the food processor until smooth.
  6. Pour the mixture into the pie plate and bake for 65-75 minutes. Avoid opening the oven while the pie bakes. If you have a kitchen thermometer, check for an internal temperature of 160°-180°F.
  7. Remove from the oven and let cool slightly. Enjoy warm or refrigerate and eat cold. Enjoy!