Dairy-Free Purple Sweet Potato Pie Recipe by Tasty
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.
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Cooking tools:
- Food processor
- Pie dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Spatula
- Cooling rack
Ingredients
- 2 cups pecan
- 8 medjool dates, pitted and skins removed, chopped
- 3 tablespoons coconut oil, melted
- ¼ teaspoon kosher salt
- 3 lb purple sweet potato, about 3-4 medium potatoes
- 12.2 oz evaporated coconut milk, 1 can
- ½ cup maple syrup
- 2 eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 can coconut cream, chilled
- ½ tablespoon powdered sugar
- ½ teaspoon vanilla extract
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