Vegan Coconut Sweet Potato Pie
Author: Bryanna @ wholesomelyfit.com
Recipe type: Dessert
Serves: 8 slices
- 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
- Heat oven to 400 degrees and bake sweet potatoes for about 1 hour or until very tender.
- Let sweet potatoes cool slightly.
- Reduce oven to 350 degrees.
- Meanwhile make crust: stir together cookie crumbs, shredded coconut and oil in medium mixing bowl, until ground cookie is well moistened.
- Press into a 9 inch pie dish and bake for 10-15 minutes or until golden brown (on 350 degrees).
- Let cool slightly.
- Peel potatoes and put fleshy part in a food processor or high powered blender and process until smooth.
- Add remaining pie ingredients and process until well combined.
- Pour onto crust and bake for 45-50 minutes, or until just set in the middle.
- Let cool and then store in the refrigerator until ready to serve.
- Enjoy topped with coconut whipped cream.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2014/12/10/vegan-coconut-sweet-potato-pie/
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