💜Purple Sweet Potato Pie💜

19 Oct

PurplesweetpotatopieVEGAN SWEET POTATO PIE WITH COCONUT, ALMOND CRUST

This beautiful, purple sweet potato pie is vegan, paleo, low sugar, and is made with an outrageously delicious almond crust. Wow your Thanksgiving guests and start a new tradition this year with this unique pie!

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INGREDIENTS
For the crust:
  • 1/4th cup organic coconut oil
  • 1/8th cup organic agave syrup
  • 2-3 pitted medjool dates
  • 1 cup almond meal
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
For the pie filling:
  • 2 lb. organic purple sweet potatoes, peeled and cut into 1-inch rounds (about 4 cups worth)
  • 3/4 cup canned full fat organic coconut milk
  • 1/8th cup organic agave syrup
  • 1/8th cup Lakanto Golden Monkfruit Sweetener (add more to taste)
  • 1 tablespoon tapioca starch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
For the coconut whipped cream:
  • 1 can of full fat, organic coconut milk (make sure it does not contain guar gum)
INSTRUCTIONS
  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9″ pie pan with coconut oil. You can also use 4-5 small tart pans for personal pies.
  2. Mix all the crust ingredients in a food processor then transfer them to the prepared pie pan. Press down the crust making sure it is even on the sides and bottom.
  3. Set in the fridge to cook while making the filling.
For the filling:
  1. Bring a medium sized pot of water to a boil. Add the purple sweet potatoes and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the sweet potatoes then put them in a food processor.
  2. Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
  3. Pour the pie filling into the pie shell and smooth out the top. Bake in the preheated oven for 30-40 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving.

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For the coconut whipped cream:
  1. Set the can of coconut milk in the fridge for at least 1 hour, but preferably overnight. You want the cream and the milk to separate, and this is easier if it is very cold.
  2. Separate the hard cream from the watery milk. Put the cream in a mixing bowl. Using electric beaters or Kitchenaid, beat the cream for 2-3 minutes. Option to add some Lakanto monkfruit sweetener and organic vanilla extract.
  3. Keep in fridge until ready to serve with your pie!

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💜 Colleen Poling, RD

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