Vegan Purple Sweet Potato Pie
Hello & Happy Wednesday!!
If there is one approach I always take with recipes, it’s to create color! Working with veggies you can derive natural color in countless ways and purple sweet potatoes is one of them!
Purple sweet potatoes were actually created around 2006, and pack more nutrients than your typical standard white potato and also, more sweetness! In the past I’ve created a purple sweet potato soup, but depending on the way that you cook the potatoes they will lose the vibrancy of the purple color. For example if you boil and mash them the color will fade.
With the holidays almost here, I wanted to finally give this recipe a go. From a distance I thought the texture would perhaps be off, maybe the color wouldn’t be as bright, but I was completely wrong.
The texture mimics traditional pie, holds together, and has the perf naturally sweet flavor profile!
What’s fab about this pie, is everything! It’s quick, easy, features minimal ingredients, and effortless crust, has the perfect texture, the perfect hue, minimal sugar added, aesthetic appeal, perf for entertaining, and perf for the holidays!!
If you love fun festive holiday desserts, you’re going to love this vegan Purple Sweet Potato Pie!!
Why this recipe rocks:
Perf for Christmas
Eat Drink Shrink
Yields 6-8 slices
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 1/4 cups all purpose flour
- 2/3 cup vegan butter
- 1 teaspoon salt
- 1 Tbs coconut sugar
- 1/2 tsp cinnamon
- 3-5 Tbsp ice water
- 4 small purple sweet potatoes, peeled
- 3/4 cup full-fat coconut milk (shaken well, if refrigerated and solid, remove from can and microwave to combine)
- 1/2 cup coconut sugar
- 3tbsp cornstarch, don't use arrowroot
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Potatoes: Set the oven to 350 degrees. Wash and peel the sweet potatoes. Wrap them in aluminum foil and bake for 30 minutes or until for tender. Set aside.
- Crust: Combine the flour, salt, cinnamon, and coconut sugar in the bowl. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it. Add the water 1 tbsp at a time, or until the dough holds together well when you make a handful of it.
- It’s fine to have a lot of crumbs still--that’ll make a good, flaky crust--but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Turn dough onto a clean, dry surface that has been dusted with flour. Shape it into a flat ball, wrap with saran, place in a fridge for 20-40 mins or until you're ready to roll it out.
- When you are ready to use the crust, remove the dough disk from the fridge, give it about 15 minutes to soften. Dust your surface with flour. Using a rolling pin and placing the dough between two pieces of wax paper roll the dough into a large circle--enough that you can imagine easily covering your pie pan. Peel the wax paper off and fit into the pie dish, pressing to adhere it to the dish. (little tears are fine, and you can fix them later). Cut off the uneven edges with scissors and create ridges with your fingers. You can also press with a fork. Refrigerate crust till you have the filling made and are ready to bake it.
- Filling: Preheat your oven to 350F (180C). Add all the filling ingredients to a food processor. Blend until smooth. I tried this in my Vitamix and the food processor worked better. Pour the sweet potato mixture into the uncooked 9" pie crust . Use a spatula to spread the mixture evenly. Bake for 45-60 minutes until just the middle jiggles a little. When you remove it from the oven, it may still be soft, but will firm in the fridge. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.
- To make the leaves I threw together 3/4 cup flour and 1/4 cup butter, add a little ice water to enable the dough to stick together. Roll it out between 2 pieces of wax paper and use leaf cookie cutters and bake at 350 for about 10-15 minutes.