Sweet Potato Pie 

This pie is excellent for the fall season when host family and friends, I enjoy my sweet potato pie served cold but by all means serve at room temperature with a nice creamy scoop of vanilla ice cream and watch the smiles.


makes 1 large Pie

2c Sweet Potato (cooked)

1/2c Coconut Sugar

1/4c Potato Starch

1-1/2 T Cinnamon

1-3/4c Almond Milk

2 t Vanilla Extract

1/2t Sea Salt


1-1/2c Oat Flour (blended dried oats into flour)

1/2c Coconut Sugar

1/2c Vegan Butter Melted

1t Cinnamon (ground)

1/4t Salt


-Large Mixing Bowl

-Kitchen Towel

-Mixing Spoon

-Measuring Cups

-Measuring Spoons

-Rubber Spatula

-Blender/Food Processor


For the crust, mix together flour, sugar, cinnamon, and salt in a large bowl. Add melted butter and mix until well combined. Press crumbles into baking dish along the bottom and sides.  Bake the crust for 15 minutes. Remove from oven set aside.

For the filling, blend all of the ingredients in a blender until smooth. Taste, for any flavor adjustments. Pour into crust and bake for approximately 30 minutes or until pie is set.

Remove Pie from oven and allow to cool down to room temperature. Refrigerate for approximately 2 hours or until pie becomes cool. Serve and enjoy.

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