Vegan Sweet Potato Pie!!!

This Vegan Sweet Potato Pie is super creamy, warmly spiced, and has a flaky, crispy crust. Also, it is gluten-free oil-free dairy-free, and sugar-free!! It makes an excellent healthy alternative to pumpkin pie for a holiday dessert !!

Sweet potato pie has a history and is a part of many African American Thanksgiving celebrations for not just the taste, but the memories it evokes. 

Traditionally, sweet potato pie is made with both sweet potatoes and yams and is definitely lighter and fluffier than pumpkin pie.

I have made my own gluten-free crust for the very first time and turned out so well.

Trust me, you’re going to love this pie! This vegan version of a classic will have you speechless as you keep going back for more.

This is such a simple recipe as there are only five ingredients to this filling. And two of the five are vanilla and pumpkin pie spice. And none of the six are thickeners or starches. And I didn’t use dates.

 So without wasting much time let's jump to the recipe!!

INGREDIENTS:-

Oat flour crust 

1 1/2 cups oat flour

1/3 cup  nut/seed butter (I used almond butter)

 1/4 cup  maple syrup

Pinch of sea salt

1/4 cup water.

Sweet Potato Filling:-

 

1 1/2 cup sweet potato

1/4 cup maple syrup

1/4 cup  non-dairy milk

1 tbsp pumpkin pie spice

1 tsp vanilla extract

1 tsp baking powder 

Method:

Preheat the oven to 425F.

For the crust, combine everything except water in a large mixing bowl. Mix/knead adding water as needed to form a sticky ball of dough.

Roll the dough between two pieces of wax or parchment paper. Use one piece of paper to flip the crust into a pie pan. Press into the pan and crimp the edges. Set aside.

Combine all the filling ingredients in a blender. Blend on high until smooth and creamy.Pour into the crust and smooth the top.

Bake for 15 minutes at 425F. Reduce the heat to 350 and bake for an additional 23 minutes. Remove from the oven. Cool. Chill overnight.

Slice and serve it as it is or with coconut whipped cream. Enjoy!

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