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    Home >> Pie

    Purple Sweet Potato Pie {Vegan, Paleo}

    Published: Nov 17, 2016 · Modified: May 6, 2023 by Emily · This post may contain affiliate links · 37 Comments

    Gorgeous Purple Sweet Potato Pie!! And it's made without gluten, grains, dairy, eggs or refined sugar! This is sure to be the star of your Thanksgiving table! (Paleo & Vegan) Jump to Recipe 1-purple-sweet-potato-pie-pretty-pies

    Spreading Joy

    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. 3-purple-sweet-potato-pie-pretty-pies

    Vibrant Dye-Free Purple

    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?

    Where to Find Purple Sweet Potatoes

    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. The flavor is the same! 4-purple-sweet-potato-pie-pretty-pies

    Not Your Average Pie

    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! 5-purple-sweet-potato-pie-pretty-pies

    A Wholesome Dessert

    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. 😉

    To make mashed sweet potato:

    1. 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.
    2. Let cool, then peel off skin and mash in a bowl.
    3. Then use a measuring cup to measure out the amount needed after mashing.

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

    purple sweet potato pie (vegan paleo)

    Purple Sweet Potato Pie

    NOT your average sweet potato pie. Simply GORGEOUS purple pie that's sure to wow your family on Thanksgiving 😉
    3.43 from 42 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8 slices
    Author: Emily

    Ingredients

    Crust:

    • 1 cup dry roasted almonds
    • ⅔ cup medjool dates - pitted
    • splash of water to help blend, if needed

    Sweet Potato Filling:

    • 1 ⅔ cups mashed sweet potato
    • ¼ to ⅓ cup maple syrup - to taste
    • ⅓ cup coconut oil - melted
    • 2 Tbs milk of choice - I used coconut
    • 2 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ⅛ teaspoon ginger - optional. I omitted
    • 1/16 teaspoon 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 ½ 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.
    To store: Keep refrigerated. Should last about a week in the fridge, or longer in the freezer.
     
    Tried this recipe?Tag @emily.likes.food #prettypies!

    More Pretty Paleo Vegan Thanksgiving Pies

    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 Caramel Pecan Pie
    Keto Pumpkin Pie (Vegan, Paleo) PrettyPies.com
    Pumpkin Pie

    « Chocolate Turtle Pie {Vegan, Paleo}
    Mint Chip Vegan Cheesecake {GF} »

    Filed Under: Pie Tagged With: colorful, dairy free, gluten free, holidays, paleo, pie, purple, Thanksgiving, vegan, veggies

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Kathryn

      December 30, 2016 at 1:15 pm

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

      Kathryn

      Reply
      • Emily

        December 30, 2016 at 1:23 pm

        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!

        Reply
    2. cL

      January 01, 2017 at 9:52 am

      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

        January 01, 2017 at 11:06 am

        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

        September 19, 2017 at 10:18 am

        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
    3. rana hannosh

      April 17, 2017 at 10:16 am

      Hello, I just wanted to know how does the pie turn purple?

      Reply
      • Emily

        April 17, 2017 at 10:17 am

        I used purple sweet potatoes

        Reply
    4. KIm

      November 17, 2017 at 4:44 pm

      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

        November 17, 2017 at 4:52 pm

        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
    5. Candis

      November 21, 2017 at 3:49 pm

      What kind of dates for the crust? Dried? Or the whole wet kind?

      Reply
      • Emily

        November 21, 2017 at 3:49 pm

        Dried 🙂 I love medjool but deglet work great, too.

        Reply
    6. Lori

      November 21, 2017 at 9:43 pm

      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
      • Emily

        November 21, 2017 at 9:45 pm

        Thank you! I hope you enjoy your purple pies Happy Thanksgiving!!

        Reply
    7. Candis

      November 22, 2017 at 11:31 am

      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?

      Reply
      • Emily

        November 22, 2017 at 11:41 am

        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/

        Reply
        • Candis

          November 22, 2017 at 12:03 pm

          Thank you that helps alot! And thank you for being so prompt. !!

          Reply
          • Emily

            November 22, 2017 at 12:04 pm

            You are very welcome! Hope you enjoy ☺️

            Reply
    8. Kelseigh Smail

      November 22, 2017 at 4:24 pm

      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
      • Emily

        November 22, 2017 at 4:34 pm

        No baking at all! Just chill to set. 🙂 Hope you enjoy. Happy Thanksgiving!

        Reply
    9. Jason Lockhart

      December 23, 2018 at 9:45 pm

      Could you make this raw?

      Reply
      • Emily

        December 23, 2018 at 9:48 pm

        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.

        Reply
    10. Bao Vu

      January 20, 2019 at 9:32 am

      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
      • Emily

        January 20, 2019 at 11:57 am

        Maybe! That's a great theory

        Reply
    11. Stuart

      July 24, 2020 at 10:55 am

      I can't eat almonds. Can pecans or walnuts, or other nuts be substituted?

      Thank you!

      Reply
      • Emily

        July 24, 2020 at 10:56 am

        For the crust, absolutely! 🙂

        Reply
    12. Kim

      November 03, 2020 at 3:38 pm

      Love the fact that a lot of your recipes or sugar free!!!!!!! I really want to try this recipe. However, right now I can't do maple syrup or added sugars. Do you think I could do this recipe with either monkfruit or stevia? If so, how would I change it.

      Thanks

      Reply
      • Emily

        November 03, 2020 at 3:43 pm

        Absolutely! I would just swap the maple syrup for monkfruit maple syrup it’s linked in my shop page: PrettyPies.com/shop
        Or if you don’t have that, use plant based milk and either a pinch of pure stevia powder or a few Tbs of powdered monkfruit (sweeten to taste & if it’s too thick, add a little extra milk)
        Let me know if you make it 🙂 Hope you enjoy!

        Reply
    13. Kim

      November 19, 2020 at 12:14 pm

      5 stars
      Made this pie the other day!!!!!!!!! My family loved it, I loved it. So glad that I have found your website. When you have to eliminate a lot of things in your diet for autoimmune reasons, it's seems like life is going to be a bummer. But, boy was I wrong. I have discovered there are many wonderful recipes out there. You have helped with my dessert challenges - thank you.

      Reply
      • Emily

        November 19, 2020 at 12:18 pm

        YAYYY! That is awesome to hear! I’m so glad you get to enjoy yummy treats again. So happy to be able to help you. Thanks for taking the time to leave a comment!

        Reply
    14. Carrie

      November 23, 2021 at 3:08 pm

      5 stars
      WOW! This was absolutely delicious! I'm not sure if I should be mad that I ran across it or not. Thankfully, I froze most of it...otherwise, it would be hard not to eat it all at once.
      Thanks for sharing a great recipe!! Thanksgiving with AIP (reintro) will feel a little more normal now!

      Reply
      • Emily

        November 23, 2021 at 5:07 pm

        Yay! So happy you can have a more normal Thanksgiving! Enjoy

        Reply
    15. Katie

      December 09, 2021 at 8:45 am

      5 stars
      Hey! I have tried this pie before and loved it! Someone brought it to a party. I wanted to eat the whole thing. Couple of questions. Im not sure wehre to find those dates. I have some pitted dates but they arent dry. I also have some chopped dates that are dry. Would that work? For the dry roasted almonds are they salted or not? Cant wait to make this!

      Reply
      • Emily

        December 09, 2021 at 9:02 am

        So glad you loved it! Chopped dates are fine 🙂 and salted almonds work too — just don’t add any more salt to the crust. Enjoy!

        Reply

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