Description
A rich, creamy, and decadent dairy-free sweet potato pie with a gluten-free oat crust and coconut whipped cream. This plant-based dessert is naturally sweet, spice-forward, and surprisingly easy to make.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (150g) Gluten-Free Oat Flour
- ¼ cup (60ml) Coconut Oil, melted
- 2 tablespoons Maple Syrup
- ½ teaspoon Salt
- For the Filling:
- 2 large Sweet Potatoes (about 2 lbs / 900g)
- 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk, chilled
- ½ cup (120ml) Maple Syrup
- 2 tablespoons Arrowroot Starch
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cardamom
- ¼ teaspoon Black Pepper
- For the Coconut Whipped Cream:
- 1 can Coconut Cream, chilled overnight
- 2 tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
- Pinch of Cinnamon for garnish
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and roast directly on the rack or on a lined sheet pan for 45-60 minutes until very soft. Let cool.
- While potatoes roast, make the crust: In a food processor, combine oat flour, melted coconut oil, maple syrup, and salt. Pulse until it resembles wet sand. Press firmly into a 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes to set. Let cool completely.
- Scoop the flesh from the cooled roasted sweet potatoes and discard skins. Puree in a food processor until completely smooth. For extra smoothness, pass through a fine-mesh sieve.
- In a large bowl, whisk together coconut milk, maple syrup, arrowroot starch, vanilla, and all spices (cinnamon, nutmeg, ginger, cardamom, black pepper). Add the sweet potato puree and whisk until fully combined and glossy.
- Pour filling into the cooled crust and smooth the top. Bake at 350°F (175°C) for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle. Cover edges with foil if browning too quickly.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- While the pie chills, scoop the solid coconut cream from a chilled can (discard liquid water). Whip with powdered sugar and vanilla until stiff peaks form.
- Serve the chilled pie topped with coconut whipped cream and a dusting of cinnamon.
Notes
[‘Roast, do not boil, the sweet potatoes to concentrate flavor and remove excess moisture.’, ‘Chill the coconut milk can overnight without shaking to separate the fat for whipped cream.’, ‘Arrowroot starch provides a clearer, smoother texture than cornstarch.’, ‘The pie tastes better the next day as flavors meld.’, ‘Do not overbake; the center should jiggle slightly as it sets while cooling.’]
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 4
- Protein: 3
Keywords: dairy-free, vegan, gluten-free, sweet potato pie, fall dessert, holiday baking, coconut whipped cream, plant-based