Dairy-Free Purple Sweet Potato Pie
featured in Healthy Sweet Potato Recipes
Switch up your traditional sweet potato pie with this dairy-free purple version! With it’s deep gorgeous color, it’s sure to be a showstopper on your holiday table.
Tasty Team
November 25, 2019
80% would make again
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 25 min
1 hr 25 min
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 25 min
1 hr 25 min
Ingredients
for 8 servings
Crust
- 2 cups pecan (250 g)
- 8 medjool dates, pitted and skins removed, chopped
- 3 tablespoons coconut oil, melted
- ¼ teaspoon kosher salt
Pie Filling
- 3 lb purple sweet potato (1.3 kg), about 3-4 medium potatoes
- 12.2 oz evaporated coconut milk (360 mL), 1 can
- ½ cup maple syrup (165 g)
- 2 eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
Coconut Whipped Cream
- 1 can coconut cream, chilled
- ½ tablespoon powdered sugar
- ½ teaspoon vanilla extract
Nutrition Info
- Calories 540
- Fat 28g
- Carbs 71g
- Fiber 12g
- Sugar 59g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
- Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
- Reduce the oven temperature to 350°F (180°C).
- Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30–60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
- While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20–30 seconds, until crumb-like in texture.
- Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
- Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
- Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60–90 seconds, until completely smooth.
- Pour the filling into the cooled pie crust and use a spatula to smooth the top.
- Bake the pie for 40–45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
- While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
- Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
- Slice the pie and top with the coconut whipped cream.
- Enjoy!
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