Switch up your traditional sweet potato pie with this dairy-free purple version! With it’s deep gorgeous color, it’s sure to be a showstopper on your holiday table.

Quick Info

⏱️ 255 min • 🍽️ 8 servings • ⭐ 79%

Nutrition

536 cal • 8g protein • 71g carbs • 27g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Desserts] • [Low-Fat] • [High-Fiber]

Ingredients

• 2 cups pecans
• 8 medjool dates, pitted and skins removed, chopped
• 3 tablespoons coconut oil, melted
• ¼ teaspoon kosher salt
• 3 pounds purple sweet potatoes, about 3-4 medium potatoes
• 1 12.2-ounce can of evaporated coconut milk
• ½ cup maple syrup
• 2 large eggs
• 1 tablespoon fresh lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 can coconut cream, chilled
• ½ tablespoon powdered sugar
• ½ teaspoon vanilla extract

Instructions Preview

1. Preheat the oven to 400°F (200°C). Line a …
2. Using a fork, pierce the sweet potatoes al…
3. Bake the sweet potatoes for 45-60 minutes,…

…and 12 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful