Name: Dairy-Free Purple Sweet Potato Pie Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 3 h 45 min
Yield: 8
Cuisine: American
Ingredients: FOR CRUST:; 2 cups pecan; 8 Medjool dates; 3 tbsp coconut oil; ¼ tsp kosher salt; For Pie Filling:; 3 lb purple sweet potato; 12.2 oz evaporated coconut milk; ½ cup maple syrup; 2 eggs; 1 tbsp lemon juice; 1 tsp Cinnamon; 1 tsp nutmeg; ⅛ tsp ground cloves; ½ tsp kosher salt; For Coconut Whipped Cream:; 1 can coconut cream; ½ tbsp powdered sugar; ½ tsp vanilla extract

Get ready to indulge in a delicious dairy-free purple sweet potato pie. This vibrant and nutritious dessert is perfect for those avoiding dairy but craving a rich, creamy pie. Combining a pecan-date crust with a smooth and spiced sweet potato filling, it’s sure to be a hit at any gathering.

Photos of Dairy-Free Purple Sweet Potato Pie Recipe

Certain ingredients in this recipe may not be regular staples in your kitchen. Medjool dates, evaporated coconut milk, and coconut cream might require a trip to a specialty or health food store. Make sure to check the natural or organic sections at your local supermarket for these items.

Ingredients for Dairy-Free Purple Sweet Potato Pie

pecan: Adds a rich, buttery flavor to the crust and provides a crunchy texture.

medjool dates: A natural sweetener that binds the crust together, offering a caramel-like taste.

coconut oil: Used to add moisture to the crust and keep it dairy-free.

kosher salt: Enhances the flavors in both the crust and the filling.

purple sweet potato: The star ingredient, giving the pie its beautiful color and sweet, earthy flavor.

evaporated coconut milk: A creamy, non-dairy milk that adds richness to the filling.

maple syrup: A natural sweetener that complements the taste of the sweet potatoes.

eggs: Helps to set the filling, giving the pie structure.

lemon juice: Adds a touch of acidity to balance the sweetness.

cinnamon: Infuses warm, spicy notes into the filling.

nutmeg: Adds depth and complexity to the spice profile.

ground cloves: Provides a hint of warmth and spiciness.

coconut cream: Used for making the whipped topping, adding a luxurious finish to the pie.

powdered sugar: Sweetens the coconut whipped cream without adding graininess.

vanilla extract: Adds a subtle, sweet aroma to the whipped cream.

One reader, Guy Bustos says:

This dairy-free purple sweet potato pie is a delightful surprise! The crust is perfectly nutty, and the filling is creamy and flavorful with just the right amount of sweetness. The coconut whipped cream adds a lovely touch. A must-try for anyone looking for a unique and delicious dessert!

Guy Bustos

Techniques Required

How to pierce sweet potatoes: Use a fork to puncture the sweet potatoes all over to allow steam to escape during baking. How to pulse pecans: Use a food processor to break down the pecans into pea-sized pieces. How to blend crust ingredients: Combine dates, coconut oil, and salt with the pulsed pecans in a food processor until the mixture is crumb-like in texture. How to press crust into pie dish: Use your fingers to evenly press the crust mixture into a 9-inch pie dish. How to remove sweet potato skins: Once the sweet potatoes have cooled, peel off the skins to obtain the flesh. How to blend pie filling: Combine sweet potato flesh, evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt in a food processor until smooth. How to whip coconut cream: Scoop the solidified coconut cream into a bowl, add powdered sugar and vanilla, and whip with an electric hand mixer until soft peaks form.

How To Make Dairy-Free Purple Sweet Potato Pie

Whip up this vibrant sweet potato pie made with creamy coconut milk and purple sweet potatoes over a sweet date crust, for an appetizing dessert!

Preparation: 20 minutes

Cooking: 1 hour 25 minutes

Cool Time: 2 hours

Total: 3 hours 45 minutes

Serves:

Ingredients

For Crust:

2cupspecan
8Medjool dates,pitted, skins removed, chopped
3tbspcoconut oil,melted
¼tspkosher salt

For Pie Filling:

3lbpurple sweet potato,(about 3 to 4 medium potatoes)
12.2ozevaporated coconut milk,(1 can)
½cupmaple syrup
2eggs
1tbsplemon juice,fresh
1tspcinnamon
1tspnutmeg
⅛tspground cloves
½tspkosher salt

For Coconut Whipped Cream:

1cancoconut cream,chilled
½tbsppowdered sugar
½tspvanilla extract

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
Bake the sweet potatoes for 45 to 60 minutes, until very easily pierced with a fork.
Reduce the oven temperature to 350 degrees F.
Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30 to 60 minutes, then transfer to the refrigerator to cool completely for about 1 hour.

Crust:

In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20 to 30 seconds, until crumb-like in texture.
Transfer the crust to a 9-inch pie dish. Using fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
Once the sweet potatoes have cooled completely, remove the skins. There should be about 4 cups of sweet potato flesh.
Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60 to 90 seconds, until completely smooth.
Pour the filling into the cooled pie crust and use a spatula to smooth the top.
Bake the pie for 40 to 45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking.
Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, for at least 2 hours, up to overnight.

Coconut Whipped Cream:

Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
Slice the pie and top with the coconut whipped cream, serve, and enjoy!

Nutrition

Calories: 770.56kcal
Fat: 52.91g
Saturated Fat: 31.86g
Trans Fat: 0.00g
Monounsaturated Fat: 12.02g
Polyunsaturated Fat: 5.99g
Carbohydrates: 74.96g
Fiber: 10.57g
Sugar: 36.57g
Protein: 9.69g
Cholesterol: 39.99mg
Sodium: 295.89mg
Calcium: 128.01mg
Potassium: 1181.34mg
Iron: 4.84mg
Vitamin A: 1225.68µg
Vitamin C: 7.12mg

Technique Tip For This Recipe

When making the crust, ensure the dates are soft and sticky. If they are too dry, soak them in warm water for about 10 minutes before using. This will help them blend more easily with the pecans and create a cohesive, crumb-like texture.

How To Save Time On This Recipe

Prepare the sweet potatoes in advance: Bake and cool the sweet potatoes a day ahead to save time on the day of preparation.

Use a pre-made crust: If you're short on time, consider using a store-bought dairy-free pie crust instead of making your own.

Quick cooling: Place the sweet potatoes in the freezer for 15-20 minutes to speed up the cooling process.

Batch process the filling: Blend the pie filling ingredients while the crust is chilling to streamline the process.

Ready-made coconut whipped cream: Use store-bought coconut whipped cream to save time on making your own.

Substitute Ingredients For Dairy-Free Purple Sweet Potato Pie Recipe

pecan - Substitute with walnuts: Walnuts have a similar texture and flavor profile, making them a good alternative for the crust.
medjool dates - Substitute with dried figs: Dried figs provide a similar sweetness and sticky texture, which helps bind the crust together.
coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar fat content, making it a good replacement for coconut oil.
kosher salt - Substitute with sea salt: Sea salt has a similar mineral content and flavor, making it an appropriate substitute.
purple sweet potato - Substitute with orange sweet potato: Orange sweet potatoes have a similar texture and sweetness, though the color will be different.
evaporated coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is also dairy-free.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative.
eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) provide a similar binding property for the filling.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, which helps balance the flavors.
cinnamon - Substitute with allspice: Allspice has a warm, spicy flavor that can replace cinnamon in the filling.
nutmeg - Substitute with mace: Mace has a similar flavor profile to nutmeg and can be used as a substitute.
ground cloves - Substitute with ground allspice: Ground allspice has a similar warm, spicy flavor that can replace cloves.
kosher salt - Substitute with sea salt: Sea salt has a similar mineral content and flavor, making it an appropriate substitute.
coconut cream - Substitute with cashew cream: Cashew cream provides a similar creamy texture and is also dairy-free.
powdered sugar - Substitute with coconut sugar: Coconut sugar can be powdered in a blender and provides a similar sweetness with a slight caramel flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a similar aromatic quality, though it has a slightly different flavor.

Best Way To Present This Pie

Serve smaller portion sizes: Present a delicate slice of purple sweet potato pie on a pristine white plate to highlight the vibrant color contrast.
Use decoration: Garnish the plate with a light dusting of cinnamon and a few whole pecans to add visual interest and hint at the flavors within.
Add texture: Place a dollop of coconut whipped cream beside the pie slice, allowing its creamy texture to complement the smooth filling.
Incorporate color: Add a few fresh mint leaves and a couple of edible flowers to the plate for a pop of color and a touch of elegance.
Highlight ingredients: Arrange a small cluster of medjool dates and a drizzle of maple syrup artistically around the plate to showcase key components of the dish.
Balance the plate: Ensure the pie slice, coconut whipped cream, and garnishes are symmetrically placed to create a balanced and visually appealing presentation.
Create height: Use a quenelle of coconut whipped cream to add height and dimension to the plate, making the presentation more dynamic.
Add a touch of luxury: Finish with a light sprinkle of edible gold leaf on the coconut whipped cream for an opulent touch that befits a Michelin-starred presentation.

Best Tools For This Recipe

Oven: Used for baking the sweet potatoes and the pie itself.
Baking sheet: Lined with parchment paper to bake the sweet potatoes.
Parchment paper: Prevents the sweet potatoes from sticking to the baking sheet.
Fork: Used to pierce the sweet potatoes before baking.
Wire rack: Allows the sweet potatoes and pie to cool evenly.
Food processor: Blends the crust ingredients and the pie filling to a smooth consistency.
9-inch pie dish: Holds the crust and filling for baking the pie.
Spatula: Helps to smooth the pie filling in the crust.
Aluminum foil: Used to cover the pie if the crust or filling is browning too quickly.
Medium metal bowl: Used to whip the coconut cream for the topping.
Electric hand mixer: Whips the coconut cream to form soft peaks.
Measuring cups: Measures ingredients like pecans, dates, and maple syrup.
Measuring spoons: Measures smaller quantities of ingredients like spices and salt.
Knife: Used to slice the pie for serving.

How To Store / Freeze This Pie

Refrigeration:
- Once your purple sweet potato pie has cooled completely, cover it tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days. This ensures the pie filling remains creamy and the pecan crust stays firm.
- For best results, keep the coconut whipped cream in a separate airtight container and add it just before serving.
Freezing the Pie:
- To freeze the entire pie, first allow it to cool completely in the refrigerator.
- Wrap the pie tightly in plastic wrap, ensuring there are no exposed areas. Follow this with a layer of aluminum foil to prevent freezer burn.
- Place the wrapped pie in a large, resealable freezer bag or an airtight container.
- Label with the date and freeze for up to 2 months.
Freezing Individual Slices:
- If you prefer to freeze individual slices, cut the pie into desired portions after it has cooled completely.
- Wrap each slice in plastic wrap, then in aluminum foil.
- Place the wrapped slices in a resealable freezer bag or airtight container.
- Label with the date and freeze for up to 2 months.
Thawing:
- To thaw the entire pie, transfer it from the freezer to the refrigerator. Allow it to thaw overnight or for at least 8 hours.
- For individual slices, remove the desired number of slices from the freezer and place them in the refrigerator. Thaw for several hours or overnight.
- Once thawed, let the pie or slices sit at room temperature for about 30 minutes before serving to bring out the best flavors.
Reheating:
- If you prefer your purple sweet potato pie warm, preheat your oven to 300 degrees F.
- Place the thawed pie or slices on a baking sheet and cover loosely with aluminum foil to prevent the crust from over-browning.
- Heat for about 15-20 minutes, or until warmed through.
- Top with freshly whipped coconut cream just before serving for that perfect finish.

How To Reheat Leftovers

Preheat your oven to 350 degrees F. This is the optimal temperature to reheat your dairy-free purple sweet potato pie without drying it out.
Remove the pie from the refrigerator and let it sit at room temperature for about 15 minutes. This helps to ensure even reheating.
Cover the pie loosely with aluminum foil. This prevents the crust from becoming too dark or overly crisp while the filling warms up.
Place the pie on a baking sheet and put it in the preheated oven.
Reheat the pie for 15-20 minutes. Check the pie halfway through to ensure it's warming evenly. If the edges of the crust are browning too quickly, you can cover them with foil strips.
To check if the pie is heated through, insert a knife or toothpick into the center. It should come out warm to the touch.
Remove the pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly and makes it easier to slice.
If you prefer to reheat individual slices, you can use a microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate to prevent drying out.
Microwave on medium power for 30-45 seconds, checking the temperature and adding more time if necessary. Be cautious not to overheat, as this can cause the filling to become rubbery.
For an extra touch, rewhip the coconut whipped cream if it has lost its texture. Serve each slice with a dollop of freshly whipped coconut cream for that perfect finishing touch.

Random Fact About This Recipe

A random fact about this recipe is that purple sweet potatoes are rich in antioxidants, particularly anthocyanins, which give them their vibrant color and can help reduce inflammation and improve heart health.

Is This Recipe Economical For Home Cooking?

This dairy-free purple sweet potato pie recipe is moderately cost-effective for a household. The pecans and medjool dates for the crust can be pricey, but the main ingredient, purple sweet potatoes, is relatively affordable. Evaporated coconut milk and coconut cream are specialty items that might add to the cost. Overall, the approximate cost for a household of 4 people is around $25-$30. Considering the unique flavors and health benefits, the overall verdict rating for this recipe is a solid 7 out of 10.

Healthy or Unhealthy?

This dairy-free purple sweet potato pie recipe leans towards the healthier side, but there are areas for improvement. The use of purple sweet potatoes is a fantastic choice; they are rich in antioxidants, fiber, and vitamins. The crust made from pecans and dates is a nutrient-dense alternative to traditional pie crusts, providing healthy fats and natural sweetness. However, the recipe does contain a fair amount of sugar from the dates, maple syrup, and powdered sugar.

The use of evaporated coconut milk and coconut cream adds saturated fats, which should be consumed in moderation. While the recipe is dairy-free, it still contains eggs, which may not be suitable for those following a vegan diet.

Replace some of the dates in the crust with a mix of dates and oats to reduce sugar content and add more fiber.
Substitute maple syrup with a lower glycemic index sweetener like stevia or monk fruit sweetener.
Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to make the recipe vegan and add extra fiber.
Opt for light coconut milk instead of evaporated coconut milk to reduce saturated fat content.
Add a tablespoon of chia seeds to the filling for an extra boost of omega-3 fatty acids and fiber.

Editor's Thoughts On This Recipe

This dairy-free purple sweet potato pie recipe is a delightful fusion of flavors and textures. The pecan and date crust adds a nutty sweetness that complements the creamy, spiced filling. Baking the sweet potatoes enhances their natural sweetness, while the evaporated coconut milk and maple syrup create a luscious, smooth consistency. The coconut whipped cream provides a light, airy finish, balancing the pie's richness. Overall, this recipe is a unique and satisfying dessert option, perfect for those seeking a dairy-free alternative without compromising on taste or indulgence.

Enhance Your Dairy-Free Purple Sweet Potato Pie Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts With Balsamic Glaze: Imagine the earthy crunch of Brussels sprouts roasted to perfection, drizzled with a tangy balsamic glaze. The slight bitterness of the sprouts contrasts beautifully with the sweet and creamy notes of the purple sweet potato pie.

Maple-Glazed Carrots: Picture tender carrots bathed in a luscious maple syrup glaze, their natural sweetness amplified. These vibrant orange gems will add a colorful and flavorful counterpoint to the rich, velvety texture of the pie.

Cranberry Walnut Salad: Envision a refreshing salad bursting with tart cranberries, crunchy walnuts, and crisp greens. Tossed in a light citrus vinaigrette, this salad offers a zesty, nutty balance to the creamy decadence of the dessert.

Spiced Apple Compote: Think of warm, spiced apples simmered to a soft, fragrant compote. The cinnamon and nutmeg-infused apples provide a comforting, autumnal flavor that complements the unique taste of the purple sweet potato pie.

Ginger-Infused Green Beans: Visualize crisp green beans sautéed with a hint of fresh ginger. The slight heat and aromatic zing of the ginger elevate the green beans, making them a delightful, savory side to the sweet and creamy pie.

Other Alternative Recipes Similar To This Pie

Pumpkin Pie with Pecan Crust: Dive into the flavors of fall with this pumpkin pie featuring a crunchy pecan crust. The creamy pumpkin filling, spiced with cinnamon and nutmeg, pairs perfectly with the nutty base. Top it off with a dollop of coconut whipped cream for a delightful finish.

Maple Sweet Potato Casserole: Transform your sweet potatoes into a decadent casserole with a hint of maple syrup. This dish features a crunchy pecan topping and a smooth, creamy filling. It's perfect for holiday gatherings or a cozy family dinner.

Coconut Cream Pie: Indulge in a tropical twist with this coconut cream pie. The rich, creamy filling made from coconut milk and coconut cream sits atop a flaky crust. Garnish with toasted coconut flakes for an extra layer of flavor and texture.

Butternut Squash Pie: Experience the sweet and savory blend of butternut squash in a pie. This unique dessert combines the earthy flavors of squash with warm spices like cinnamon and nutmeg. Serve with a generous helping of coconut whipped cream for a delightful treat.

Apple Pecan Tart: Savor the classic combination of apples and pecans in this elegant tart. The buttery crust holds a luscious filling of spiced apples and crunchy pecans. A drizzle of maple syrup adds the perfect finishing touch.

Suggested Appetizers And Main Courses For This Pie

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with these delectable stuffed mushrooms. The earthy mushrooms are filled with a savory mixture of breadcrumbs, garlic, and herbs, creating a delightful burst of flavor in every bite. The breadcrumbs add a satisfying crunch, while the garlic and herbs provide aromatic depth. These bite-sized delights are perfect for any gathering, offering a sophisticated yet approachable option for your guests.

Bruschetta: Transport your taste buds to Italy with this classic bruschetta. Fresh tomatoes, basil, and garlic are combined and served atop crispy toasted bread. The tomatoes provide a juicy and refreshing contrast to the crunchy bread, while the basil and garlic add layers of aromatic flavor. Drizzled with a touch of olive oil and a sprinkle of sea salt, this appetizer is a timeless crowd-pleaser that embodies the essence of simple, fresh ingredients.

Main Courses:

Stuffed Bell Peppers: These vibrant bell peppers are filled with a savory mixture of quinoa, black beans, and corn, seasoned with cumin and smoked paprika. The dish is topped with a dairy-free cheese alternative and baked until the peppers are tender and the filling is perfectly melded. Serve with a side of avocado and lime wedges for a fresh, zesty finish.

Mushroom Stroganoff: This creamy, comforting dish features a rich sauce made from coconut milk and vegetable broth, infused with the deep flavors of garlic, onions, and thyme. Sautéed mushrooms add a hearty texture, while egg-free pasta serves as the perfect base. Garnish with fresh parsley and a sprinkle of nutritional yeast for an extra layer of flavor.

Why trust this Dairy-Free Purple Sweet Potato Pie Recipe:

This recipe combines the natural sweetness of purple sweet potato with the rich, creamy texture of evaporated coconut milk, ensuring a delightful dessert experience. The pecan and date crust adds a nutty, caramel-like flavor that perfectly complements the filling. Using coconut oil and maple syrup makes it a healthier, dairy-free option. The coconut whipped cream topping provides a light, airy finish. Each step is carefully crafted to ensure the best results, making this a trustworthy and delicious recipe.

If you want to share your thoughts, experiences, or ask questions about this dairy-free purple sweet potato pie recipe, head over to our Baking and Desserts forum section and join the conversation!

FAQ:

Can I use regular sweet potatoes instead of purple sweet potatoes?

Yes, you can use regular sweet potatoes if you can't find purple ones. The flavor will be slightly different, but it will still be delicious.

How do I store the leftover pie?

Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should keep for up to 4 days.

Can I make the crust without a food processor?

If you don't have a food processor, you can chop the pecans finely by hand and mash the dates with a fork. Mix everything together in a bowl until it reaches a crumb-like texture.

Is there a substitute for evaporated coconut milk?

If you can't find evaporated coconut milk, you can use full-fat coconut milk. Just make sure to shake the can well before using.

Can I make the coconut whipped cream ahead of time?

Yes, you can make the coconut whipped cream ahead of time and store it in the refrigerator. Just give it a quick whip before serving if it has separated a bit.