Switch up your traditional sweet potato pie with this dairy-free purple version! With it’s deep gorgeous color, it’s sure to be a showstopper on your holiday table.
Cook Time
1 hr 25 min
Total Time
4 hr 15 min
Yield
8 servings
Ingredients
Crust
2 cups pecan (250 g)
8 medjool dates, pitted and skins removed, chopped
3 tablespoons coconut oil, melted
¼ teaspoon kosher salt
Pie Filling
3 lb purple sweet potato (1.3 kg), about 3-4 medium potatoes
12.2 oz evaporated coconut milk (360 mL), 1 can
½ cup maple syrup (165 g)
2 eggs
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
⅛ teaspoon ground cloves
½ teaspoon kosher salt
Coconut Whipped Cream
1 can coconut cream, chilled
½ tablespoon powdered sugar
½ teaspoon vanilla extract
Nutrition Info
Calories 530
Fat 36g
Carbs 50g
Fiber 8g
Sugar 53g
Protein 7g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
3. Step
Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
4. Step
Reduce the oven temperature to 350°F (180°C).
5. Step
Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30–60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
6. Step
While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20–30 seconds, until crumb-like in texture.
7. Step
Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
8. Step
Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
9. Step
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 60–90 seconds, until completely smooth.
10. Step
Pour the filling into the cooled pie crust and use a spatula to smooth the top.
11. Step
Bake the pie for 40–45 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, at least 2 hours, up to overnight.
12. Step
While the pie cools, make the 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.
13. Step
Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
14. Step
Slice the pie and top with the coconut whipped cream.
