Vegan Sweet Potato Pie with Gluten-Free Peanut Crust
Inspired by the OhSheGlows recipe: Pumpkin Pie with Gluten-Free Pecan Crust. I’ve never liked pumpkin pie or pecans so I adapted this for the things that I do love which are sweet potato pie and peanuts. In addition, my roommate loves sweet potato pie but has a severe nut allergy to all nuts but peanuts so this works perfectly for both of us. :)
Makes one 9-9.5” pie. The recipe called for 9” but I had a 9.5” pie plate and it seems to work just fine.
1 cup Gluten-Free Oat Flour
2 cups raw Peanuts (OhSheGlows used Pecans)
2 tbsp Organic Palm Sugar (There was no specification as to what type of sugar - this is what I used)
3 tbsp ground Flax
1 tsp ground Cinnamon
1/8 tsp ground Sea Salt (OhSheGlows called for 1/2 tsp of Kosher Salt but I find recipes add too much salt for my taste so I used less)
1/4 cup Raw Honey (I used Orange Blossom. OhSheGlows called for 1/4 cup brown rice syrup. I know Honey isn’t vegan but I didn’t have brown rice syrup)
1 tbsp Coconut Oil (OhSheGlows used 1 tbsp Earth Balance), melted
3 cups mashed Sweet Potato (OhSheGlows called for 2.25 cups canned pumpkin but I wanted this to be the freshest possible so I cooked and food processed the sweet potatoes myself)
1/2 cup Organic Palm Sugar
1/3 cup of Silk Vanilla Almond Milk (OhSheGlows used 1/4 cup full-fat coconut cream, softened but I wanted to keep this low fat so I can eat more of it :D)
1 tbsp Coconut Oil (OhSheGlows used 1 tbsp of Earth Balance)
1/4 cup pure Grade B Maple Syrup
3 tbsp Arrowroot Powder (could use cornstarch)
2 tsp Vanilla Extract
2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves (OhSheGlows used a pinch)
Preheat the oven to 350F. Bake 3lbs of sweet potato in the skin, pricked thoroughly with a fork, for 45-60mins. You want them to be soft when you push them (careful they’re hot). Leave them to cool a bit. TIP: 1lb of sweet potato = 1 cup in case you want to use fresh sweet potato in your recipes.
Lightly grease your pie dish. In a large bowl, put the oat flower, sugar, flax, cinnamon, and salt. Whisk together until thoroughly combined. In a food processor, put the 2 cups of peanuts and process for about 30-35 seconds. You want the nuts to start clumping and release the oils but NOT make peanut butter. In a small bowl, put the coconut oil and honey and microwave on high for 30 seconds. Stir together. Place this mixture and the peanuts into the large bowl with the dry ingredients. Hand mix together by squeezing the contents over and over until thoroughly combined. You’ll know it’s done because you can make a slightly crumbly ball - it should mostly stick together. Scoop out and put into the pie dish. Use your hands to press the crust into the dish and try to keep the thickness as even as possible all around. Prick the bottom with a fork about 15 times and prebake for 10 minutes. Remove and let cool for 10 minutes.
Take the cooked sweet potatoes and cut them open and scoop out the insides and put them in a food processor making sure not to get any skin in it. Process until broken down. It won’t be fully smooth and the warmth will help make it easy to mash. Scoop out about half and put it to the side.
In a medium bowl, whisk together the arrowroot powder and maple syrup. Add the palm sugar but don’t mix in yet. Put about half the almond milk in the food processor with half the sweet potato along with the coconut oil, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Add the rest of the sweet potato on top along with the remaining almond milk. Process until all the ingredients are combined. This makes the process of mixing everything a lot easier than doing it by hand and the almond milk helps make the mixture creamier and less like chunks (though there may still be some and that’s perfectly ok). Now is the time to taste the sweet potato mixture to see if the spices are where you want them. Once you’re satisfied, scoop out the mixture in the food processor and add them to the medium bowl with the maple syrup, arrowroot and palm sugar. Now, you’ll want to hand stir everything together thoroughly - this should be a lot easier than working with mashed sweet potato. Once combined, scoop onto the cooled and prebaked peanut crust and use a spatula to smooth it out.
Cover the pie with tin foil and place back in the oven for 50 minutes. Cool on a rack for 1 hour with foil on. Remove foil and replace with plastic wrap and place in the fridge to cool for another 3 hours (minimum). Do NOT slice pie until it has set in the fridge for at least 3 hours. Use a very sharp knife to cut it and work slowly and carefully for best results. Some crumbling is to be expected and is perfectly fine. Plate and enjoy!
The majority of the fat comes from the peanuts (as with all nuts) so you don’t have to feel bad having a slice or 2 or 3 ;) This recipe is dairy-free and gluten-free.
Macros (1 slice - assuming 12 slices): 303 calories, 39g carbs, 14g fat, 8g protein
Stay Healthy My Friends <3