Ingredients
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For the crust (store-bought or homemade):
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1 cup all-purpose gluten-free flour blend
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1/2 teaspoon salt
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1/4 cup cold unsalted butter, cut into cubes
Directions
Subtitle: This veganized coconut sweet potato pie recipe combines the creaminess of sweet potatoes, the exotic flavor of coconut milk, and the nutty taste of chia seeds to create a healthier yet indulgent dessert. Perfect for any occasion or holiday celebration!
Description: This easy vegan dessert recipe takes classic Southern comfort food up a notch by swapping out dairy products for plant-based alternatives. The result? An irresistibly rich and creamy pie that’s both kid-friendly and adult-approved!
Ingredients:
For the crust (store-bought or homemade):
1 cup all-purpose gluten-free flour blend
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into cubes
Instructions:
1. Preheat oven to 375°F. If using store-bought crust, follow package instructions for preparing the bottom and top crust. For homemade crust, combine dry ingredients in a large bowl and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs. Add water, one tablespoon at a time, stirring gently after each addition until the dough comes together. Divide dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate while you prepare the filling.
For the filling:
1 15-ounce can full-fat coconut milk (not light)
3 medium sweet potatoes (about 1 pound), peeled and sliced into 1-inch rounds
1 cup rolled oats
1/2 cup tapioca starch or arrowroot powder
1/4 cup granulated sugar or maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
Optional: 1/4 cup melted dark chocolate chips or cacao nibs
Instructions:
1. Prepare the filling: In a high-speed blender, combine the coconut milk, sweet potato slices, and about 1/2 cup of water. Blend on high until smooth, scraping down the sides as necessary. Transfer the mixture to a large mixing bowl and stir in the remaining filling ingredients. Taste and adjust seasonings if desired.
If making the optional chocolate chip version, stir in the melted chocolate chips or cacao nibs now.
2. Assemble the pie: Pour the sweet potato filling into the prepared pie crust. Place the second (top) crust on top, crimp the edges decoratively, and cut several slits in the center to allow steam to escape during baking. Brush the top crust with a little water, then cover the edges of the pie with aluminum foil to prevent overbrowning.
3. Bake the pie: Reduce heat to 350°F and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove from oven and let cool completely before serving.
Note: If you find that the pie is browning too quickly during baking, simply tent the pie loosely with aluminum foil for the last 10-15 minutes of baking.
Serves: 8-10 slices
Difficulty: Easy
Nutrition Facts per slice (calculated without crust):
Calories: 153 | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 144mg | Potassium: 304mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10% DV | Vitamin C: 15% DV | Calcium:
Steps
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1
Done
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Preheat oven to 375°F. If using store-bought crust, follow package instructions for preparing the bottom and top crust. For homemade crust, combine dry ingredients in a large bowl and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs. Add water, one tablespoon at a time, stirring gently after each addition until the dough comes together. Divide dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate while you prepare the filling. For the filling: 1 15-ounce can full-fat coconut milk (not light) Instructions: |
|
2
Done
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Prepare the filling: In a high-speed blender, combine the coconut milk, sweet potato slices, and about 1/2 cup of water. Blend on high until smooth, scraping down the sides as necessary. Transfer the mixture to a large mixing bowl and stir in the remaining filling ingredients. Taste and adjust seasonings if desired. If making the optional chocolate chip version, stir in the melted chocolate chips or cacao nibs now. |
|
3
Done
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Assemble the pie: Pour the sweet potato filling into the prepared pie crust. Place the second (top) crust on top, crimp the edges decoratively, and cut several slits in the center to allow steam to escape during baking. Brush the top crust with a little water, then cover the edges of the pie with aluminum foil to prevent overbrowning. |
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4
Done
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Bake the pie: Reduce heat to 350°F and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove from oven and let cool completely before serving. Note: If you find that the pie is browning too quickly during baking, simply tent the pie loosely with aluminum foil for the last 10-15 minutes of baking. Serves: 8-10 slices Nutrition Facts per slice (calculated without crust): |
