Desserts

November 19, 2020

Plant-Based Purple Sweet Potato Pie

Plant-Based Purple Sweet Potato Pie Cups are a colorful twist on the classic sweet potato pie. These cups make perfect individually-sized treats!

Plant-Based Purple Sweet Potato Pie

Thanksgiving can be stressful, especially when you're expected to cook a fabulous meal that everyone can enjoy. It's easy to give up by the time you get to dessert and just purchase a pie or cake.

But you can make a tasty, healthy pie at home. And it's SO easy. Let's jump in!

Features

  • Dietary needs -- this recipe is plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect holiday dessert -- sweet potato pie is a classic Thanksgiving dessert, and you spice it up by using purple sweet potatoes instead of the traditional orange-fleshed potatoes
  • Make ahead -- these pie are a perfect dish to prep ahead of time, they are delicious straight out of the fridge

Plant-Based Purple Sweet Potato Pie

Ingredients

Crust

While the crust isn't the star of the show, we still want to bake a tasty crust that is strong and will hold in a dense sweet potato filling.

  • Oat Flour: Oat flour makes a great pie crust, it has a neutral flavor, but is strong and not crumbly.
  • Pecans: Pecans add that nuttiness that makes the crust rich.
  • Maple or Date Syrup: I find that adding sweetness to a pie crust really creates flavor. I've eaten too many crusts that didn't have sweetness and they just aren't as good. You can use either maple syrup or date syrup, depending on your preferences. Date syrup will create a darker crust and make this pie completely fruit-sweetened. Maple syrup is sweeter than date syrup and will create a lighter colored crust.
  • Salt: To enhance the sweetness.
  • Water: A bit of extra moisture brings the crust together and makes it workable.

Filling

  • Purple Sweet Potato: Make sure to bake your sweet potatoes ahead of time. The day or night before, just throw it in the oven with whatever else you're cooking. The potatoes will take 40-60 minutes to bake at 400, depending on how big each potato is.
  • Flax Egg: Just a blend of flax and water, a flax egg replaces a 'real' egg and helps bind the pie together.
  • Maple or Date Syrup: Either syrup will work. Again, maple syrup is sweeter than date syrup, but date syrup will make this entire pie fruit-sweetened.
  • Applesauce: Applesauce adds extra bulk and sweetness. Make sure to buy unsweetened applesauce.
  • Spices: Cinnamon and nutmeg. These spices add some warm flavor to the pie.
  • Vanilla Extract: For an extra layer of vanilla flavor.

Plant-Based Purple Sweet Potato Pie

How to make Purple Sweet Potato Pie

Step 1. Preheat the oven to 400. Line 9 cups of a muffin tin with a strip of parchment paper, for easy removal.

Step 2. Add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.

Step 3. Press approximately 2 tablespoons of crust mixture into the bottom and sides of each cup.

Step 4. Make a flax egg by combining the ground flaxseed and water. Let sit 5 minutes.

Step 5. Blend the baked sweet potato, flax egg, maple syrup, applesauce, cinnamon, and nutmeg in the food processor until smooth.

Step 6. Divide the mixture evenly into the cups. Then bake at 400 for 25 minutes.

Step 7. Remove from the oven and let cool slightly in the muffin tin. Then remove the cups from the tin. Enjoy warm or refrigerate and eat cold. Enjoy!

Preparation and Storage

Prep: This recipe is great to make ahead of time. There isn't much you can do if you wanted to prep part of the recipe beforehand.

Make sure you remember to bake the sweet potatoes the day before. If you decide to bake the sweet potatoes on the same day you make the pie, be sure to let the sweet potato cool to room temperature before incorporating it into the filling mixture.

Storage: This Purple Sweet Potato Pie should be stored in the fridge. You can keep the pies in the fridge for 1-2 weeks.

They also can be frozen for longer-term storage, though I'd recommend the refrigerator, because the freezer can mess up the texture.

Plant-Based Purple Sweet Potato Pie

Recipe Prayer

Thank you God for healthy desserts that allow us to enjoy delicious flavor while also nourishing our bodies. Amen.

Related Recipes

Want more Thanksgiving desserts? Check out my favorites:

Plant-Based Purple Sweet Potato Pie

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Purple Sweet Potato Pie

Plant-Based Purple Sweet Potato Pie Cups are a colorful twist on the classic sweet potato pie. These cups make perfect individually-sized treats!

Author:

Elizabeth

Serves:

9

Prep:

25

min

cook:

25

min

total:

50

min

Ingredients

Crust

  • 1 1/2 Cups Oat Flour
  • 1/4 Cup Pecans
  • 1/4 Cup Maple or Date Syrup
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Water

Filling

  • 1 Pound Purple Sweet Potato, baked
  • 2 Tablespoons Ground Flax + 3 Tablespoons Water
  • 1/3 Cup Maple or Date Syrup
  • 1/3 Cup Applesauce
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 400. Line 9 cups of a muffin tin with a strip of parchment paper, for easy removal.
  2. Add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
  3. Press approximately 2 tablespoons of crust mixture into the bottom and sides of each cup.
  4. Make a flax egg by combining the ground flaxseed and water. Let sit 5 minutes.
  5. Blend the baked sweet potato, flax egg, maple syrup, applesauce, cinnamon, and nutmeg in the food processor until smooth.
  6. Divide the mixture evenly into the cups. Then bake at 400 for 25 minutes.
  7. Remove from the oven and let cool slightly in the muffin tin. Then remove the cups from the tin. Enjoy warm or refrigerate and eat cold. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography