Purple Sweet Potato Pie {Vegan, Paleo}

Name: Purple Sweet Potato Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 slices
Ingredients: 1 cup dry roasted almonds; 2/3 cup medjool dates (pitted); splash of water to help blend, if needed; 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

November 17, 2016 /

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 🙂

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.

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.

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!

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. 😉

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 😉

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Prep Time: 20 minutes

Total Time: 20 minutes

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.

Tried this recipe?Tag @emily.likes.food #prettypies!

26 Comments

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November 30, 2016 at 1:20 am

26 Healthy Vegan Holiday Dessert Recipes | Serving Realness
Kathryn

December 30, 2016 at 1:15 pm Reply

This just looks amazing! And sounds delicious too, I have yet to try sweet potato as a sweet pie, thanks for sharing 🙂

Kathryn | nimblenote.blogspot.com
- Emily
  
  December 30, 2016 at 1:23 pm Reply
  
  Thanks Kathryn this was my first time to use sweet potato in a dessert and I thought it was really good. Love love sweet potatoes!
cL

January 1, 2017 at 9:52 am Reply

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!
- Emily
  
  January 1, 2017 at 11:06 am Reply
  
  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!
- Meena
  
  September 19, 2017 at 10:18 am Reply
  
  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 😀
rana hannosh

April 17, 2017 at 10:16 am Reply

Hello, I just wanted to know how does the pie turn purple?
- Emily
  
  April 17, 2017 at 10:17 am Reply
  
  I used purple sweet potatoes
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July 6, 2017 at 3:26 pm

no-bake purple sweet potato pie – sweat & sweets
KIm

November 17, 2017 at 4:44 pm Reply

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!
- Emily
  
  November 17, 2017 at 4:52 pm Reply
  
  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!
Candis

November 21, 2017 at 3:49 pm Reply

What kind of dates for the crust? Dried? Or the whole wet kind?
- Emily
  
  November 21, 2017 at 3:49 pm Reply
  
  Dried 🙂 I love medjool but deglet work great, too.
Lori

November 21, 2017 at 9:43 pm Reply

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!
- Emily
  
  November 21, 2017 at 9:45 pm Reply
  
  Thank you! I hope you enjoy your purple pies Happy Thanksgiving!!
Candis

November 22, 2017 at 11:31 am Reply

How do you blend the medjool dates in the blender don’t wont they be sticky? Does the crust need to be a dried consistency?
- Emily
  
  November 22, 2017 at 11:41 am Reply
  
  This crust is a chewy, slightly sticky one (not dried/crisp) 🙂
  
  Do you have a food processor or high speed blender? Simply pulse the nuts and dates together until they form little crumbs that stick together. It only takes a minute. (I don’t recommend a regular blender)
  
  Does that answer your question?
  
  If you’re looking for a crisp, more traditional crust, use this one: http:/prettypies.com/recipe/secret-ingredient-chocolate-silk-pie/
  
  Or this one if you would like a crisp no-bake crust (double it) : https://prettypies.com/recipe/mini-low-carb-pumpkin-cheesecakes/
  - Candis
    
    November 22, 2017 at 12:03 pm Reply
    
    Thank you that helps alot! And thank you for being so prompt. !!
    - Emily
      
      November 22, 2017 at 12:04 pm Reply
      
      You are very welcome! Hope you enjoy ☺️
Kelseigh Smail

November 22, 2017 at 4:24 pm Reply

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!
- Emily
  
  November 22, 2017 at 4:34 pm Reply
  
  No baking at all! Just chill to set. 🙂 Hope you enjoy. Happy Thanksgiving!
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November 30, 2018 at 8:20 pm

20 SUPER EASY SWEET POTATO DESSERT RECIPES – The Lifestyle Hacks | Food Recipes, Fitness, & DIY
Jason Lockhart

December 23, 2018 at 9:45 pm Reply

Could you make this raw?
- Emily
  
  December 23, 2018 at 9:48 pm Reply
  
  Hmm I don’t know. I wouldn’t expect raw potatoes to be edible or taste good. The roasting makes them easily blendable, smooth & sweet.
Bao Vu

January 20, 2019 at 9:32 am Reply

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.
- Emily
  
  January 20, 2019 at 11:57 am Reply
  
  Maybe! That’s a great theory

Purple Sweet Potato Pie {Vegan, Paleo}