Description
A rich, creamy plant-based purple sweet potato pie that’s naturally vibrant, deeply flavorful, sneakily nutritious, and ideal for holidays or gatherings.
Ingredients
2 cups mashed purple sweet potato
3/4 cup full-fat coconut milk
1/2 cup maple syrup
1/4 cup arrowroot starch
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla bean
1 pre-baked graham cracker or oat crust
Instructions
1. Preheat oven to 350°F (175°C).
2. Peel and boil about 1 lb of purple sweet potatoes until fork-tender, about 15–20 minutes.
3. Drain and mash sweet potatoes until smooth. Be careful not to over-blend.
4. In a large bowl, mix mashed sweet potatoes with maple syrup, coconut milk, arrowroot starch, cinnamon, nutmeg, and vanilla bean.
5. Pour the mixture into the pre-baked crust and smooth the top.
6. Bake for 45 minutes on the middle rack.
7. Let cool at room temperature for 20 minutes, then chill in the refrigerator for at least 1 hour before slicing.
Notes
Bonus: pipe coconut whipped cream on top and sprinkle with toasted coconut flakes.
Can be made a day ahead—flavor deepens as it rests.
Substitute coconut milk with oat milk for a lighter filling.
Try adding star anise, cardamom, or chai spice for flavor variations.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: purple sweet potato pie, vegan pie, holiday pie, gluten-free dessert, antioxidant-rich dessert