This Crustless Sweet Potato Pie is a healthy, plant-based version of the traditional soul food favorite. The key ingredients include sweet potatoes, chickpeas, almond butter, dates, rolled oats, pumpkin pie spice, ground flaxseeds, and nuts. This pie is vegan, gluten-free, soy-free, and absolutely delicious. Make it extra special by topping it with a dollop of Sweet Cashew Cream. Oh my! #sweetpotatopie #veganrecipes #danielfastrecipes #healthydessert #wholefoodplantbased #healthysoulfood #healthyveganrecipes
- 2 large (or 3 small), sweet potatoes (2.25 pounds)
- 1 cup dates (about 9 or 10), pitted
- 1/2 cup rolled oats, ground
- 1/2 cup of chickpeas, drained and rinsed
- 1/4 cup almond butter
- 2 Tbsp flaxseed, ground (or flaxseed meal)
- 1 1/2 tsp pumpkin pie spice
- 2 Tbsp of water to moisten as you process and if the batter gets too dry.
- 2 Tbsp chopped pecans (or walnuts)
- 2 Tbsp cacao nibs (optional)
- Sweet Cashew Cream (optional)
If you're preparing this pie for Thanksgiving or Christmas, consider making it a day or two before you intend to serve it. The flavor of this pie develops after it sits in the refrigerator overnight.
Bake the sweet potatoes
Start by preparing the sweet potatoes. Preheat oven to 400° F (205° C). Place the sweet potatoes on a parchment-lined baking sheet and bake for one hour. Remove from the oven and let cool to room temperature or cool enough to handle with your hands. Using your hands, carefully remove the skin so you’re just left with the flesh from the sweet potato. Set aside.
Prepare the dates and oats
Remove pits from dates. Place pitted dates into a small pot with enough water to cover the dates. I used medjool dates, but any dates will do. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the dates cool to warm or room temperature.
Take rolled oats and put them into a mini blender and grind to a flour-like consistency.
Make the pie mixture
Preheat oven to 350° F (177° C).
Put cooked sweet potatoes (with skin removed), softened dates, ground rolled oats, almond butter, drained and rinsed chickpeas, pumpkin pie spice, and ground flaxseed into a food processor. Process until you get a thick, sticky batter. You will likely need to periodically scrape down the sides and continue processing to get the desired consistency. If necessary, add a splash of water to get a smooth textured mixture.
Spread the pie mixture evenly across an 8-inch round (or 8x8-inch square) parchment-lined baking pan.
Add chopped pecans or walnuts and cacao nibs, if using, to the top. Gently press the toppings into the batter.
Bake for 35 to 40 minutes. Even though this pie is crustless, a thin, light brown crust will start to develop on the edges.
Remove the pie from the oven. Cool to room temperature and put in the refrigerator for 6 hours or overnight to set.
Serve with a dollop of Sweet Cashew Cream (optional).
EQUIPMENT / SUPPLIES
- Small pot
- Measuring cup
- Measuring spoons
- Mini blender
- 8-inch round (or 8x8-inch squared) baking pan
- Parchment paper
- Food processor
- Cutting board (to chop nuts)
- Prep Time: 8 hours
- Cook Time: 2 hours
- Category: Dessert
- Method: Oven
- Cuisine: Soul Food
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