Healthy Sweet Potato Pie
Fresh sweet potatoes, coconut cream and warm spices make a rich, creamy filling for this vegan sweet potato pie. Use a prepared crust for convenience and chill overnight before serving.
Servings: 8
Ingredients
- 2-3 medium/large sweet potatoes scrubbed, enough to yield 3 cups cooked and mashed
- ¾ cup coconut sugar
- 1 cup canned coconut cream unsweetened
- 1 teaspoon vanilla
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 ½ Tablespoons cornstarch
- ¼ teaspoon salt
- 1 unbaked 9" pie crust use store-bought or make your own
- coconut whipped cream for topping
Instructions
- Heat oven to 400°F. Pierce the sweet potatoes several times with a fork and place on a baking sheet. Roast until completely tender, starting to check around 45 minutes; larger potatoes will need longer. Let cool enough to handle, remove the skins and mash. Measure 3 cups for the filling and save any extra for another use.2-3 medium/large sweet potatoes
- Meanwhile, place pie crust in a 9" inch pie pan and pre-bake according to package/recipe instructions.1 unbaked 9" pie crust
- Reduce oven temperature to 350°F.
- Combine the 3 cups mashed sweet potatoes, coconut sugar, coconut cream, vanilla, cinnamon, nutmeg, cornstarch and salt in a blender, food processor or stand mixer fitted with the flat beater. Mix until smooth. If needed, blend the sweet potatoes in batches, then transfer to a bowl and mix in the remaining ingredients.¾ cup coconut sugar, 1 cup canned coconut cream, 1 teaspoon vanilla, 1 ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 2 ½ Tablespoons cornstarch, ¼ teaspoon salt
- Transfer filling into the baked pie shell. Cover the crust with aluminum foil or use pie protectors to keep the edges of the crust from getting too brown.
- Bake at 350°F for 25 to 30 minutes or until pie has set.
- Let the pie cool briefly, then refrigerate within 2 hours of baking. Chill for at least 8 hours, preferably overnight, until firm before slicing. Serve chilled with coconut whipped cream, if desired.coconut whipped cream
Video
Notes
- Boiling option: Peel and cube the sweet potatoes, cover with water and simmer until tender, about 15 minutes. Drain thoroughly, mash and measure 3 cups.
- Make ahead: Bake the day before serving and refrigerate overnight. Add toppings just before serving.
- Storage: Keep covered in the refrigerator for 3–4 days.
Nutrition
Serving: 1slice without whipped cream | Calories: 313kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 185mg | Fiber: 2g | Sugar: 25g