ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
79% would make again

Dairy-Free Purple Sweet Potato Pie

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
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 530
  • Fat 36g
  • Carbs 50g
  • Fiber 8g
  • Sugar 53g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
  3. Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
  4. Reduce the oven temperature to 350°F (180°C).
  5. 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.
  6. 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.
  7. 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.
  8. Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
  9. 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.
  10. Pour the filling into the cooled pie crust and use a spatula to smooth the top.
  11. 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.
  12. 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.
  13. Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
  14. Slice the pie and top with the coconut whipped cream.
  15. Enjoy!

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 530
  • Fat 36g
  • Carbs 50g
  • Fiber 8g
  • Sugar 53g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
  3. Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
  4. Reduce the oven temperature to 350°F (180°C).
  5. 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.
  6. 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.
  7. 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.
  8. Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
  9. 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.
  10. Pour the filling into the cooled pie crust and use a spatula to smooth the top.
  11. 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.
  12. 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.
  13. Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
  14. Slice the pie and top with the coconut whipped cream.
  15. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.