Vegan Coconut Sweet Potato Pie
Author: 
Recipe type: Dessert
Serves: 8 slices
 
A great dessert for any holiday party, with less calories and loaded with healthy fats and rich in vitamin and minerals.
Ingredients
  • Pie
  • 2-3 large sweet potatoes (about 2 lbs) *I used 2 large
  • ¾ c canned coconut milk
  • ½ c brown sugar or maple syrup
  • 3 Tbs ground flaxseed + 9 Tbs water
  • ¾ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp sea salt
  • Crust
  • 1¼ c GF gingersnap cookies, ground
  • ⅓ c shredded unsweetened coconut
  • 3-4 Tbs coconut oil, melted
Instructions
  1. Heat oven to 400 degrees and bake sweet potatoes for about 1 hour or until very tender.
  2. Let sweet potatoes cool slightly.
  3. Reduce oven to 350 degrees.
  4. Meanwhile make crust: stir together cookie crumbs, shredded coconut and oil in medium mixing bowl, until ground cookie is well moistened.
  5. Press into a 9 inch pie dish and bake for 10-15 minutes or until golden brown (on 350 degrees).
  6. Let cool slightly.
  7. Peel potatoes and put fleshy part in a food processor or high powered blender and process until smooth.
  8. Add remaining pie ingredients and process until well combined.
  9. Pour onto crust and bake for 45-50 minutes, or until just set in the middle.
  10. Let cool and then store in the refrigerator until ready to serve.
  11. Enjoy topped with coconut whipped cream.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2014/12/10/vegan-coconut-sweet-potato-pie/