This Sweet Potato Pie is the perfect healthy alternative to traditional pies! The creamy filling is vegan, gluten free, and refined sugar free.
If you follow me on Instagram, you know that Jimmy and I just purchased our first home(!!!) We are beyond excited — it’s not built yet, so we’ll actually get to pick the finishes and make a few design adjustments. I still can’t believe it!
With our new home comes hosting and I cannot wait. I love hosting. I used to work in events and enjoy creating a vibe and energy in a space. This holiday season I’m perfecting my dishes for hosting next year!
Creating healthy alternatives that taste as good (or better) than classics is a challenge I truly enjoy, and there’s no better time than the holidays. Navigating the holidays with food allergies and dietary restrictions becomes much easier when you have easy go-to substitutions.
While exploring holiday classics, I created this sweet potato pie recipe and it is amazing. Not only does it have a creamy texture and the perfect amount of sweetness, but it’s packed with Vitamin A and fiber.
The homemade filling is simple to make with only 7 ingredients. If you’re looking for an allergen-friendly dessert without refined sugar that actually tastes good, you’ll love this sweet potato pie!
This recipe is:
- vegan + vegetarian
For gluten-free and vegan pre-made crusts, I enjoy Wholly Wholesome Gluten Free Pie Shells. You can find them frozen at Trader Joe’s, Whole Foods, and other grocers.
Definitely. I like to make my own pie crust when I have time.
Yes, but the maple syrup gives it a delicious rich maple taste! If you’d like to substitute it and keep it refined sugar free, I recommend liquid substitutes like coconut nectar.
Vegan Sweet Potato Pie
- 1 pie crust vegan & gluten free
- 3 medium sweet potatoes or 6 small
- 3 tablespoon maple syrup
- 2 tablespoon Bob's egg replacer or arrowroot powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ cup coconut cream refrigerated, top of can
- To prep, preheat oven to 425º. Refrigerate a can of coconut cream for 24+ hours to use for an optional coconut whip topping. If you do not want the coconut whip topping, simply refrigerate for 1 hour.
- Bake the sweet potatoes for 45-50 minutes until you can easily pierce with a fork. Remove from oven, then let sweet potatoes cool and peel off the skin. Lower oven temperature to 375º.
- Use food processor or mixer to blend sweet potatoes until fully whipped.
- Add maple syrup, egg replacer, cinnamon, pumpkin spice, vanilla extract, and coconut cream. Mix well.
- Pour sweet potato filling into pie crust. Smooth pie filling with a rubber baking spatula to level it out.
- Bake in oven at 375º for ~40 minutes until light golden brown.
- Remove from oven and let pie cool for 15 minutes. Slice and serve!
- Drizzle coconut cream on top, or scoop coconut cream (top of can) into a bowl and whip with electric mixer until peaks form.
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