CITRUSY SWEET POTATO PIE

A naturally sweet and creamy pie, with warm spices and a touch of orange and lemon. Perfect with a dollop of vegan whipped cream.

Jump to Recipe Ler em Português

Sweet potato pie with a slice served on a plate, topped with vegan whipped cream and pecans, surrounded by coffee cups.

A naturally sweet and creamy pie, with warm spices and a touch of orange and lemon. Perfect with a dollop of vegan whipped cream.

Hello folks! Rita here. Christmas is only 4 days away, and now is the perfect time to share what we will be preparing for dessert over the holidays. We promised you guys a Sweet Potato Pie when we posted that yummy Cashew "Cheese" Log and Lentil & Olive Paté, and here it is! A life-changing pie that will get you guys craving sweets potatoes for dessert all the time. Making desserts with sweet potatoes (or pumpkins) is not something very common here in Portugal, but I started making versions of this recipe a little over a year ago and it soon became a regular. It's deliciously warming thanks to all the spices and it's not overwhelmingly sweet, despite the natural sweetness of the main ingredient. The addition of the orange and lemon juice and zest was something I felt was necessary: the tangy citrus flavour cuts through the richness of the whole dessert and keeps it super light.

I used to make this with store-bought vegan pastry (all hail the Lazy Queen!) until I realized I needed to come up with a healthy homemade crust recipe if I ever wanted to share this on the blog. It took me a while and a huge load of different flours, but I nailed it. And I might add that the "nailing" only took place thanks to one ingredient in particular: the blackstrap molasses. Man, does it add flavour! The final version of this crust came out delicious with the most amazing cookie-like texture and just the right amount of salt.

This pie is really quick to put together (cooling time aside) and it's definitely worth the shot. We've got absolutely no doubts that this dessert will blow everyone's minds during the holidays this year. We know this because, well – this baby doesn't usually live to see the sun rise on Christmas morning over at our house. Really, there isn't much left to say but to wish you all a Merry Christmas a very Happy New Year. Thank you from the bottom of our hearts for joining us for the first year (of many) of our food-blogging adventure. May the year of 2017 bring us all loads of peave, love and light! We'll be right here, making yummy plant-based foods.

Baked citrusy sweet potato pie on parchment paper, garnished with a lemon wedge, pecans, and a bowl of whipped cream.

Close-up of a knife slicing into the freshly baked and chilled sweet potato pie crust.

Overhead shot of citrusy sweet potato pie with multiple slices cut, parchment dusted with cinnamon.

Detailed view of sweet potato pie showing smooth, spiced filling and crisp crust.

Slice of sweet potato pie topped with vegan whipped cream and a pecan, served on a white plate with a fork and spoon.

Dessert plate with a slice of sweet potato pie and whipped cream, whole pie and lemon wedge in the background.

Wooden fork holding a bite of sweet potato pie topped with whipped cream and sprinkled with lemon zest.

Close-up of partially eaten sweet potato pie slice topped with whipped cream and a pecan, crumbs scattered on plate.

Citrusy Sweet Potato Pie

CRUST

150 g almond meal
150 g oat flour
1 tbsp arrowroot powder
2 tbsp blackstrap molasses
60 ml coconut oil
¼ tsp fine himalayan salt

FILLING

600 g natural sweet potato purée (3–4 medium sweet potatoes)
80 ml coconut cream (thick top layer in the can of coconut milk after it's been refridgerated)
2 tbsp maple syrup
3 tbsp arrowroot powder
1 tbsp orange juice
1 tbsp lemon juice
zest of ½ an orange
zest of ½ a lemon
1 tsp cinnamon
½ tsp powdered ginger
½ tsp all-spice
⅛ tsp nutmeg
⅛ tsp vanilla powder

SERVE WITH

coconut/soy whipped cream
sprinkle of cinnamon
sprinkle of lemon zest

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

CRUST

Add the almond meal, oat flour and arrowroot in the food processor before adding the rest of the ingredients.
Blend for about 1 minute or until a crumby dough has formed.
Scoop this mixture into a 21 cm (8 inch) pie pan lined with parchment paper.
Press the dough firmly and evenly on the bottom and sides of the pan.
Set aside while you prepare the filling.

FILLING

Roast 3–4 medium sweet potatoes in the oven set to 220ºC (430ºF) for about an hour or until that are completely cooked through.
Allow the potatoes to cool for a few minutes before add the potato (without the skins) into the food processor or high speed blender.
Blend until you get a completely smooth purée.
Measure 2 ½ cups of the sweet potato purée and reserve the rest (you can freeze the leftovers!).
Combine all the ingredients for the filling in the food processor or high speed blender.
Blend until completely combined.

ASSEMBLY & BAKING

Pre-heat the oven to 190ºC (375ºF).
Pour the filling into the pan and smooth the surface with a spatula.
Gently tap the pan on the counter to make sure there are no air bubbles in the filling.
Bake for 45 minutes.
Remove from the oven and allow to cool COMPLETELY.
After it's cooled, put in the fridge for at least 1 hour before serving.

Add Comment

5 Comments

Emmasays:

October 25th, 2018

Hi! I'm gearing up to cook a samhain feast next weekend and most of my pals are vegan or vegetarian; this pie is very tempting! Do you have any idea how it might freeze for about 24 hours? Thank you!!! 🌈

Bernadettesays:

November 23rd, 2017

Hi, I can't wait to try this recipe! It appears that you used a tart pan for yours. I have a tart pan that I received from a relative, but I don't know how to remove the pie from the pan without damaging the pie. I have read that some of these pans have a removable insert that makes it easier to remove the pie, mine does not have the insert. Can you advise how you removed yours so the pie crust looks so good? Thank you!

Rita Parentereplied:

November 24th, 2017

Hi Bernadette! Thank you for stopping by. :D Our tart pan does have the removable bottom so it was really easy to remove the pie. However, whenever we use a typical pan, I cut two long and thin strips of parchment paper and display them in a cross in the bottom of the pan before pouring any filling. I fold all four ends of the strips outwards to make sure I'll have something to pull on. After the cake/pie/quiche is cooked and slightly cooled, I remove it by pulling on the four ends of the parchment paper (four hands will do this better than two!) :) xo

Dolphin Lordsays:

July 14th, 2017

I've recently become vegan and really need greater diversity in my diet, so your blog is a godsend. It's really nice too - very high quality photos. I had an idea for improvement, though. A lot of people might be reluctant to try some of your recipes because they'd have to buy a rather unfamiliar or hard-to-obtain item - and potentially expensive too - all for just one recipe that they may not end up liking. I think it would be cool if clicking on an ingredient would link to a page with all the other recipes that use that particular ingredient. You might get more traffic to older posts and people won't have to worry about random items piling up in their pantries

Rita Parentereplied:

July 19th, 2017

Thanks for stopping by and for the feedback! That's a great idea, and not hard to implement at all. :) We'll get our hands on it as soon as we can! xo

kereta sewa shah alamsays:

January 13th, 2017

I was privileged to read your post. and I left a comment. so great to meet you. I’m “following” you. I hope you have a great weekend. check my new post: http://keretasewashahalam.com.my

KCsays:

December 21st, 2016

What an absolutely gorgeous pie!!! I can't believe I've never had sweet potato pie before, as much as I love sweet potatoes! This will definitely have to change! Can't wait to make yours!! :)

Rita Parentereplied:

December 23rd, 2016

So glad to hear this KC! Let me know how it turns out in case you do try it. Merry Christmas! :) xo