Vegan Sweet Potato Pie (Gluten Free)
Vegan sweet potato pie tastes just like the classic, but without all the refined sugar, dairy and eggs. Sweet potato pie is gluten free, lightly spiced, and makes the perfect healthy dessert for the holidays or any time!
Servings: 10 servings
- 1 pie crust
- 4 cups sweet potato peeled and chopped into 1/2" pieces (about 1 1/2 pounds unpeeled)*
- 1/2 cup maple syrup
- 1/3 cup almond milk or any non-dairy milk
- 2 tablespoons tapioca starch
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Preheat the oven to 350F (180C). If using the suggested pie crust recipe, parbake for 10 minutes and set aside. If you’re using a traditional pie crust you won’t have to parbake it.
While the crust is baking, steam the sweet potatoes. Add sweet potatoes to a steamer basket and steam for 10-12 minutes or until sweet potatoes are easily pierced with a fork.
Transfer the steamed sweet potatoes and remaining ingredients to the bowl of a food processor. Process until completely smooth and no lumps of sweet potato remain, about 2-3 minutes. Pour the sweet potato mixture into the prepared pie crust and smooth the top.
Bake the pie for 40-45 minutes, or until the pie is set in the middle, has darkened in color, and looks dry on top. Check the pie after 20 minutes and cover the edges of the crust with tinfoil if it is starting to get too brown.
Remove from the oven and allow to cool to room temperature. Cover and chill until ready to eat. This pie can be served chilled or at room temperature. I especially like it with coconut whipped cream.
*Or use 3 cups of sweet potato puree.
Nutrition facts are calculated using this gluten free pie crust. Nutrition facts will differ if using a different crust.
Calories: 285kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 217mg | Potassium: 229mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7547IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg