Vegan Sweet Potato Pie | The Whole Food Plant Based Cooking Show
Vegan Sweet Potato Pie
We encourage you to surprise and delight your Thanksgiving feast friends with this delicious and nutrient dense vegan Sweet Potato Pie. This decadent whole food plant-based pie is rich and luxurious while still being refined sugar-free, oil-free, and gluten-free and we even have a nut-free option for the whipped cream topping!
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Nut Free Cream Topping (Alternative to the Cashew Cream)
Preheat oven to 350°F.
Mix crust ingredients together in a food processor adding water 1 tablespoon at a time until mixture sticks together.
Press mixture into the bottom of a pie plate pressing the edge up at least 1 1/2 inches tall.
Bake for 10 minutes.
Blend all of the filling ingredients in a blender until smooth.
Pour into the crust and smooth the top.
Bake for 35-40 minutes.
While pie is baking blend coconut cream ingredients in a blender until smooth.
Place coconut cream in the refrigerator until ready to use.
Calories: 553kcalCarbohydrates: 81gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 73mgPotassium: 1184mgFiber: 12gSugar: 41gVitamin A: 20479IUVitamin C: 22mgCalcium: 131mgIron: 5mg
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