Vanilla Spiced Sweet Potato Pie

Super easy and quick to whip up sweet potato pie that's packed with pure plant-based protein, snuck in from garbanzo beans. This is a blissful treat to wake up to with your morning coffee, a mid-day snack, or a surprisingly healthy dessert. Naturally sugar-free, dairy-free, grain-free, vegan and packed with nourishing flavors. These work great as muffins, cupcakes, or in a pie dish like this feature. Enjoy cooled out of the refrigerator, or pack up and enjoy as travel snacks. This is a super flexible recipe where you can make do with what you may already have in your pantry–I'll include examples of subs incase you don't have exactly what I used. You can always have your cake pie, and eat it too. 







Vanilla Spiced Sweet Potato Pie 
by Sarah Farsh February 23, 2021
  • 2 cups cooked garbanzo beans (unsalted)
    • or red beans, white beans, black garbanzo beans, organic tofu, 2 organic eggs - each of these are good subs to help act as a binding agent
  • 4 small sweet potatoes, fully cooked (baked to soft, about 2 cups worth mashed)
    • or Japanese yams, kombucha squash, butternut squash, or a mix of all to equal 2 cups
  • 1 tbsp coconut yogurt 
    • or coconut butter, coconut oil, cacao butter or skip
  • 1 tbsp raw unsalted almond butter
    • or tahini, 1/4 cup soaked cashews, more coconut butter or skip
  • 2 tbsp flax meal, soaked in 4 tbsp warm water to turn into gel
  • 1 tbsp pure vanilla bean powder
    • or pure vanilla extract
  • 1 tbsp cinnamon
  • 1 whole nutmeg, ground with a zester or cheese grater (about 1 tsp worth of nutmeg powder)
  • pinch fresh cracked black pepper
  • 5-10 pitted dates, soaked in warm water
    • or 1/4 cup pure maple syrup, monk fruit sugar, few drops pure stevia, 1/4 cup honey, or mix of all to equal 1/4 cup sweetener
  • 1-2 cups water (more or less depending on your bater)
Preheat oven to 350 degrees. Blend all ingredients together in VitaMix or high powered blender using a blender plunger to push all ingredients down into blade until smooth. The consistency should be thick and smooth, easy to scoop and poor but not too wet. Start with 1 cup of water before adding the 2nd. Poor batter into a glass pie dish, or cupcake muffin tins and bake for 45min-1hr until top is softly firm to touch. Let cool for 15min before placing into refrigerator. Cool for at least an hour before slicing in. 

Comments

  1. I am truly impressed by the details which you have provided regarding VANILLA SPICED SWEET POTATO PIE. It is an interesting article for me as well as for others. Thanks for sharing such articles here.
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