Ahhh, Vegan Sweet Potato Pie.  What better dessert than sweet potato pie?  This is like the icing on the cake.  I like to end my meals on a high note and this pie does the trick.  If you’re in search of a healthy dessert you can indulge in while maintaining all the sweet goodness, then look no further.  Try out this sweet potato pie.  Do you have a favorite holiday dessert?  If so, share in the comment section.

 

INGREDIENTS

 

FOR THE CRUST

Cooking spray

1 1/2 cup of pecans

1/2 cup old-fashioned oats

1/2 cup dark brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup melted coconut oil

 

FOR THE FILLING

1 (15-oz.) can sweet potato purée

1 cup almond milk

3/4 cup dark brown sugar

2 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

 

FOR THE TOPPING

1 (13.5-oz.) full fat coconut cream, refrigerated (Taste of Thai works best)

3 tablespoons powdered sugar

Pinch kosher salt

 

Instructions:

Preheat the oven to 375° and grease a 9” pie plate with cooking spray. In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together. Press into the prepared dish. Bake until golden, 15 minutes. Let cool. [baked 30 min total, weighted for 15 min, unweighted for 15 min]

Make filling: In a large bowl, whisk together filling ingredients then pour over the crust and bake until only slightly jiggly in the center, 60 to 65 minutes. Cover the crust with foil if it starts to get too dark. Let cool completely.

Make topping: Open can of coconut milk and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form. 

Serve pie with whipped coconut cream.