Purple Sweet Potato Pie {Vegan, Paleo}

Joy. That’s something I think we could all use a little more of right now. Simple pleasures. Happiness. Enjoying life.

I don’t know about you, but I see so much negativity happening in the world right now. Too much stress, drama, noise. And I have my own battles I’m facing with my health. It’s not easy, but I am choosing JOY. Choosing to meditate on good things in life. Like pies that are pretty 🙂

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Kindness. Love. And PIE. 🙂 This purple pie exudes happiness to me. It makes me smile just looking at it. I hope it does the same for you. Because we all need more joy.

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Can you BELIEVE this COLOR? Insane. There is NO food coloring in this pie. It is 100% colored by God. Purple sweet potatoes! (Yes, that’s a real thing. ha) Nature is beautiful, don’t you agree?

I found purple sweet potatoes at Sprouts. I bet you could also find them at Whole Foods or another health food store this time of year. Or you could absolutely use orange ones if you like.

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This Purple Sweet Potato Pie would be a wonderful addition to your Thanksgiving feast. A show-stopper for sure. Your family will be very curious about WHAT that purple stuff is! Haha!

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And this pie is not only beautiful and delicious, but healthy, too! It’s free of grains, gluten, dairy and refined sugar. And it’s made with just a few simple, whole foods– including vegetables! So you can have your pie and eat it, too. 😉

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Purple pie or not, I hope you get to share some delicious desserts with your loved ones soon. Will you help spread the joy?

If you’re looking for other lovely desserts for your Thanksgiving or holiday table, check out my Chocolate Silk Pie, Chocolate Turtle Pie, and Cinnamon Maple Crunch Pie.

Chocolate Silk Pie | Pretty Pies

Chocolate Silk Pie

Rich, creamy chocolate topped with sweet caramel and toasted pecans on a buttery crisp crust. But made healthier using whole foods!

Chocolate Turtle Pie

6-cinnamon-maple-crunch-pie-pretty-pies

Cinnamon Maple Crunch Pie

 

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Purple Sweet Potato Pie

NOT your average sweet potato pie. Simply GORGEOUS purple pie that's sure to wow your family on Thanksgiving 😉
Prep Time20 mins
Total Time20 mins
Servings: 8 slices

Ingredients

Crust:

  • 1 cup dry roasted almonds
  • 2/3 cup medjool dates pitted
  • splash of water to help blend, if needed

Sweet Potato Filling:

  • 1 2/3 cups mashed sweet potato
  • 1/4 to 1/3 cup maple syrup to taste
  • 1/3 cup coconut oil melted
  • 2 Tbs milk of choice I used coconut
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger optional. I omitted
  • 1/16 tsp nutmeg to taste
  • Dash of pink salt

Instructions

To make the crust:

  • Pulse nuts & dates together in a food processor. Add a splash or 2 of water to help it blend.
  • Press into a 7" (small) pie plate or tart pan.

To make the filling:

  • Blend all ingredients together in a food processor. Taste and adjust for sweetness and spices.
  • Spread over crust and refrigerate for about 3 hours to set.
  • Slice and serve with a dollop of coconut whipped cream if you like! Enjoy 🙂

Notes

This recipe makes one small pie. To make a standard size pie, double the filling and use 1 1/2 cups nuts and 1 cup dates.
To make mashed sweet potato: place 1 large or 2 medium sweet potatoes in a 400 degree oven and bake for approximately 45 minutes, until tender and easily pierced with a fork. Let cool, then peel off skin and mash in a bowl.
Keep refrigerated. Should last about a week in the fridge, or longer in the freezer.
 

26 comments

  1. Pingback: 26 Healthy Vegan Holiday Dessert Recipes | Serving Realness
  3. cL says:

    Hello!! I have a high dislike use of coconut and was wondering if there was a substitution for coconut oil? I know it acts as a stabilizer once it is cold.. Is there another option such as agar agar? Thank you!

    Reply
    • Emily says:

      I’m sorry, I have never tried agar agar, so I’m not sure how that would work here. But I think taking out the coconut oil would remove too much of the body/substance of the pie, and you would also need to reduce the amount of sweetener.. So there wouldn’t be much left other than sweet potato.
      Is it the flavor of coconut you don’t like? If so, you can use refined coconut oil. It has a very neutral taste, imo. Hope that helps!

      Reply
    • Meena says:

      You could experiment using a more solid alternative sugar (coconut sugar for example- doesn’t taste like coconut I promise!). Pulse it in a grinder or food processor first because its sticky. Then blend with the sweet potatoes. They are pretty dense so if you don’t add too much of whatever milk you’re using it should keep it’s structure, and may even be a bit more ‘cakey’ if you don’t over blend the sweet potatoes. In fact you can even mix it all together by hand (crushing the potatoes) and make it more cakey than creamy like that… up to taste! Happy experimenting 😀

      Reply
  5. Pingback: no-bake purple sweet potato pie – sweat & sweets
  6. KIm says:

    Hi, I really want to try this pie, but have a few questions! Do you boil the sweet potatoes and remove skin before making the filling?!? ….and what If I wanted to bake this pie? Do you think it’d work the same as no-bake? I’m a novice baker so sorry if these are silly questions!

    Reply
    • Emily says:

      Yes, peel and cook the sweet potatoes first (either roast or boil).

      I don’t recommend baking since the consistency won’t be the same and it may dry out. There’s no need to bake this one 🙂 I know it seems strange, but the coconut oil holds it together beautifully.

      Hope you enjoy!

      Reply
  8. Lori says:

    Beautiful! I’m making 2 if these pies for Thanksgiving and I wasn’t going to try it Vegan but I will now, seeing I can enjoy my favorite pie without the dairy!

    Reply
  10. Kelseigh Smail says:

    Hi! I’m making these this year for Thanksgiving and was wondering if after refridgerating them, do I need to bake them at any point? I’m very new to baking but I really wanted to give these a shot!
    Cheers!

    Reply
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  13. Bao Vu says:

    I have looked at many recipes. This one of yours have 2 tsp of lemon juice. Is this the reason why your pie stay beautifully purple? Mine comes out kinda purplish-russet, not vibrant purple like yours. I think the lemon juice keeps the purple from oxidizing to russet.

    Reply

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