Name: Dairy-Free Purple Sweet Potato Pie Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 3 h 45 min
Yield: 8
Cuisine: American
Ingredients: FOR CRUST:; 2 cups pecan; 8 Medjool dates; 3 tbsp coconut oil; ¼ tsp kosher salt; For Pie Filling:; 3 lb purple sweet potato; 12.2 oz evaporated coconut milk; ½ cup maple syrup; 2 eggs; 1 tbsp lemon juice; 1 tsp Cinnamon; 1 tsp nutmeg; ⅛ tsp ground cloves; ½ tsp kosher salt; For Coconut Whipped Cream:; 1 can coconut cream; ½ tbsp powdered sugar; ½ tsp vanilla extract

Photos of Dairy-Free Purple Sweet Potato Pie Recipe

How To Make Dairy-Free Purple Sweet Potato Pie

Whip up this vibrant sweet potato pie made with creamy coconut milk and purple sweet potatoes over a sweet date crust, for an appetizing dessert!

Preparation: 20 minutes

Cooking: 1 hour 25 minutes

Cool Time: 2 hours

Total: 3 hours 45 minutes

Serves:

Ingredients

For Crust:

2cupspecan
8Medjool dates,pitted, skins removed, chopped
3tbspcoconut oil,melted
¼tspkosher salt

For Pie Filling:

3lbpurple sweet potato,(about 3 to 4 medium potatoes)
12.2ozevaporated coconut milk,(1 can)
½cupmaple syrup
2eggs
1tbsplemon juice,fresh
1tspcinnamon
1tspnutmeg
⅛tspground cloves
½tspkosher salt

For Coconut Whipped Cream:

1cancoconut cream,chilled
½tbsppowdered sugar
½tspvanilla extract

Instructions

Preheat the oven to 400 degrees F. 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 to 60 minutes, until very easily pierced with a fork.
Reduce the oven temperature to 350 degrees F.
Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30 to 60 minutes, then transfer to the refrigerator to cool completely for about 1 hour.

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 to 30 seconds, until crumb-like in texture.
Transfer the crust to a 9-inch pie dish. Using 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. There should be 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 to 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 to 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, for at least 2 hours, up to overnight.

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, serve, and enjoy!

Nutrition

Calories: 770.56kcal
Fat: 52.91g
Saturated Fat: 31.86g
Trans Fat: 0.00g
Monounsaturated Fat: 12.02g
Polyunsaturated Fat: 5.99g
Carbohydrates: 74.96g
Fiber: 10.57g
Sugar: 36.57g
Protein: 9.69g
Cholesterol: 39.99mg
Sodium: 295.89mg
Calcium: 128.01mg
Potassium: 1181.34mg
Iron: 4.84mg
Vitamin A: 1225.68µg
Vitamin C: 7.12mg

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