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Blender Sweet Potato Pie

Prep Time:

50 min

Cook Time:

1 hr

Serves:

8

Level:

Beginner Plus

About the Recipe

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Ingredients

Crust

  • 18 vegan graham crackers, crushed

  • ½ cup vegan butter, melted

  • 6 tablespoons coconut sugar

Pie Filling

  • 2.5 cups sweet potato (about 2 large)

  • ½ cup vegan butter, melted

  • ¾ cup coconut sugar

  • ¼ cup maple syrup

  • ½ cup canned coconut milk (or sub other non-dairy milk)

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 2 tsp vanilla

  • ¼ cup arrowroot powder

  • ¼ teaspoon salt

Preparation

Prep

  1. Set oven to 425 degrees Fahrenheit.

  2. Place 2 large sweet potatoes on a sheet pan and roast for 45 minutes (poke a few holes in the sweet potato before placing in the oven)

  3. Once the sweet potatoes are cooked through, allow them to cool and then remove the skins. Set aside.


Crust

  1. Preheat oven to 350 degrees. 

  2. To make the crust, in a 9-inch pie dish (or springform pan), combine the graham cracker crumbs with the melted butter and coconut sugar until well combined.  Then press the mixture down with the back of a spoon evenly and up the sides. 

  3. Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool 


Pie Filling

  1. Add the peeled potatoes to a high-powered blender.

  2. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart.

  3. Add in the remaining pie ingredients and blend or beat until smooth. 

  4. Pour the pie filling mixture into the cooled pie crust. 

  5. Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle a bit. 

  6. Set on a cooling rack until room temperature. 

  7. Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). 

  8. Cut and serve warm.



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