Are you looking for a new side dish featuring sweet potatoes this holiday season? SideChef is the leading step-by-step cooking app, featured in the Top 10 apps in the Food & Drinks category, shares this recipe for vegan and gluten-free sweet potato pie, following up their tips on how to make any recipe vegan or gluten-free. This is perfect for those who are entertaining guests on Thanksgiving with specific dietary restrictions.
We all want to serve food palatable by all and SideChef blogger Jenessa’s Dinners stirred up the perfect Thanksgiving dessert, her Vegan and Gluten-Free Sweet Potato Pie, which can be enjoyed be all:
Vegan and Gluten Free Sweet Potato Pie recipe
1 hour 10 minutes
12 cupcake-sized pies
1 pch Ground cloves
¼ tsp Ground Nutmeg
¼ tsp Salt
½ tsp Ground Ginger
1 tsp Ground Cinnamon
1/3 cup Brown Sugar
2 tbsp Cornstarch
¾ cup Light Coconut Milk
2 Large Sweet Potatoes
¼ tsp Salt
¼ tsp Cinnamon
2 Tbsp Coconut Oil
2 Tbsp Real Maple Syrup
10 Pitted Dates
3 oz Chopped Walnuts
3 oz Sliced Almonds
10 oz Whole Pecans
- Preheat the oven to 375 degrees Fahrenheit. Skin and cut the large sweet potatoes (2) into large pieces for cooking.
- Add them to a large pot of water and bring to a boil to cook for about 15 minutes, or until very soft. Melt the coconut oil (2 Tbsp).
- Place the chopped walnuts (3 oz), whole pecans (10 oz) and sliced almonds (3 oz) in a food processor until they are finely chopped. Add the pitted dates (10) and pulse until the nuts just begin to hold together.
- By hand, stir the real maple syrup (2 Tbsp), melted coconut oil, cinnamon (1/4 tsp) and salt (1/4 tsp).
- Press about 2 heaping Tbsp. of the crust mixture into each place in the cupcake pan, pressing it up along the sides until the crust is even and about 1/8 in. thick, but err on the side of thicker.
- Bake the crusts for 10 minutes in the oven, and then allow to cool a little, while you prepare the filling.
- For the filling, drain and mash the sweet potatoes, mixing them with the light coconut milk (3/4 cup), ground cinnamon (1 tsp), ground ginger (1/2 tsp), ground nutmeg (1/4 tsp), salt (1/4 tsp) and ground cloves (1 pch).
- Save some of the boiling water to mix with the cornstarch (2 Tbsp) until it dissolves. Over medium heat, add the potato mixture back into the emptied pot along with the dissolved cornstarch and brown sugar (1/3 cup).
- Cook until the sugar is melted and everything is combined.
- Fill each cup of nut crust with sweet potato, and return to the oven to bake for another 15 minutes. The filling will remain soft.
- Let the pies cool completely in the pan before attempting to remove them. I also chilled the pies in the freezer a bit, but don’t let them get too cold, or the crust just cracks.
/Recipe and image shared with permission/