Vegan Sweet Potato Pie with Coconut Drizzle
To prep: pick out a pie crust, preheat oven to 425°, and refrigerate a can of coconut cream for 1 hour.
Bake 6 small sweet potatoes (3 medium sweet potatoes) at 425° for 45-50 min until you can easily pierce with a fork.
Remove from oven and change to 375°. Let sweet potatoes cool, then peel off the skin.
Use food processor or mixer to blend sweet potatoes until fully whipped.
Add 3 tbsp maple syrup, 2 tbsp Bob’s egg replacer powder, 1 tsp cinnamon, 1 tsp pumpkin spice, 1 tsp vanilla extract.
Add 1/3 c of coconut cream, then mix well.
Pour sweet potato filling into pie crust.
Smooth pie filling with a spatula to level it out. Bake in oven at 375° for 40 min.
Remove from oven and let pie cool for 15 minutes.
Don’t forget to save the rest of the coconut cream for a drizzle on top!
Enjoy this healthy alternative to traditional pie!
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Gluten Free Pie Crust
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