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.
