Crustless Vegan Sweet Potato Pie
This Crustless Sweet Potato Pie is a healthy, plant-based version of the traditional soul food favorite. 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.
Servings: 8
Calories: 246kcal
Equipment
Ingredients
Filling
- 2 large or 3 small, sweet potatoes (2.25 pounds)
- 1 cup dates about 9 or 10, pitted
- ½ cup rolled oats ground
- ½ cup of chickpeas drained and rinsed
- ¼ cup almond butter
- 2 Tbsp flaxseed ground (or flaxseed meal)
- 1½ tsp pumpkin pie spice
- 2 Tbsp of water to moisten as you process and if the batter gets too dry.
Toppings
- 2 Tbsp chopped pecans or walnuts
- 2 Tbsp cacao nibs optional
- Sweet Cashew Cream optional
Instructions
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 bullet 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 the pie
- 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).
Notes
- 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.
- Store leftover pie covered in the refrigerator for up to 4 days. Sweet potato pie can be frozen in an airtight container for up to 4 months. Be sure to thaw in the fridge before serving. The texture may change, but the flavor will still be yummy.
Nutrition
Calories: 246kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 613mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18093IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg
