No-Bake Vegan Purple Sweet Potato Pie with Caramel Topping

This no-bake purple sweet potato pie is deliciously unique in colors and nutrient density. I use raw carrot pulp from my juicer for the crust, and a Japanese sweet potato for the caramel topping. You can also make this with just the single purple layer of pie and top with fresh blueberries. Potatoes have more potassium than bananas, provide a good serving of fiber, packed with antioxidants along with helping you feel fuller longer without excessive amounts of fat or empty calories. Enjoy every bite of this potato pie and know that it loves you too!









No-Bake Vegan Purple Sweet Potato Pie with Caramel Toping 
by Sarah Farsh March 20, 2022

Caramel Topping:
  • 2 Japanese sweet potatoes, peeled, boiled or baked
  • 1 tsp pure vanilla bean powder
Purple Sweet Potato Pie:
  • 2-3 purple sweet potatoes, peeled, boiled or baked
  • 3 cups carrots, food processed or the pulp from your juicer
  • 1 cup pure maple syrup
Garnish:
  • dried bananas, sliced
  • fresh berries, wild blueberries
Collect juicer pulp from fresh pressed carrot juice, or create some by placing carrots into a food processor. Combine with 1/4 cup maple syrup and press down into a pie shell to create the crust. Blend purple sweet potatoes and 1/2 cup maple syrup together in VitaMix or high powered blender to make filling. Poor into carrot crust and spread out with spatula evenly. Finally, blend caramel topping ingredients together with a little maple syrup and spread out on top of the purple potato layer. Top with fresh berries or sliced bananas. Freeze just to set the pie together, and allow to defrost for a few minutes before slicing/serving. 

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