This delicious Plant-Based Sweet Potato Pie is a healthy & gluten-free pie, but you'd never know it! This pie barely tastes like sweet potatoes and is the perfect vegan dish to please your non-vegan guests.
Do you ever want to make something that's healthy but serve it to people so they don't know it's healthy? Well, friends, this is your recipe.
This pie. THIS pie! It's sweet potato pie, yes, but it doesn't taste like sweet potatoes. Instead, it's just creamy, sweet, and delicious.
It's also full of whole food plant-based ingredients. But you'd never notice. This pie is modeled after Alton Brown's sweet potato pie recipe, so you know it's tasty. I replaced the non-vegan ingredients with their plant-based counterparts and made a few swaps for a more whole food pie. And ended up with a vegan masterpiece!
Step 1. Steam the sweet potatoes. Let cool slightly.
Step 2. Preheat the oven to 350°F.
Step 3. Make the crust - add all the crust ingredients to a food processor and pulse until the oats are ground into a flour consistency and the mixture can be easily pressed together with your hand.
Step 4. Press the crust mixture into a 9" deep dish pie pan.
Step 5. When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.
Step 6. Add the yogurt, date sugar, 1/4 cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.
Step 7. Pour the mixture into the pie pan with the crust.
Step 8. Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.
Step 9. 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. The end result should be a little wobbly.
Step 10. Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!
Yes. This pie is naturally gluten-free. If you have celiac disease, be sure to use certified gluten-free oats to ensure that any traces of gluten are not present.
Step 1. Fill a pot with water and bring it to a boil.
Step 2. Chop the sweet potato into cubes.
Step 3. Put the sweet potato in a steamer basket, colander, or other gadget with holes. Place the basket on top of the boiling water without letting it touch the water. Cover.
Step 4. Let the sweet potato cook for 15ish minutes, until it is fork tender. The exact cook time will depend on how small you've cut the pieces.
Step 5. When the sweet potato is tender, remove it from the heat and let cool.
Vegan yogurt is available at most normal grocery stores. Start by checking the vegan section. You may also find some in the dairy section next to the cow's milk yogurt.
Health food stores often carry date sugar. I find it easiest to just order it online.
If you have leftovers, cover the pie with aluminum foil or plastic wrap. Store it in the fridge for up to 10 days.
Thank you God for this pie. We are grateful to enjoy it with family and friends. Amen.
Looking for other plant-based pies? Try these:
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
This delicious Plant-Based Sweet Potato Pie is a healthy & gluten-free pie, but you'd never know it! This pie barely tastes like sweet potatoes and is the perfect vegan dish to please your non-vegan guests.
Welcome to my table! I’m glad you’re here :)
At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
.jpg){kind=small}
Receive new recipes as soon as they come out!
Leave a comment