Description
A stunning and flavorful twist on the traditional sweet potato pie. Made with creamy coconut milk, warm spices, and topped with a crunchy pecan streusel—all tucked into a pecan pie crust. Vegan-friendly and perfect for holiday tables.
Ingredients
Sweet Potato Pie Filling:
- 1 premade pecan pie crust (e.g., Diamond Nuts ready-made crust)
- 1.25 lbs purple sweet potato, peeled, diced, and steamed
- ¾ cup canned coconut milk (only the thick, creamy white part on top)
- ½ cup organic sugar
- ¼ cup maple syrup
- 2 tablespoons tapioca starch
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon ginger
- ½ teaspoon salt
Pecan Streusel Topping:
- ½ cup chopped pecans
- ¼ cup rolled oats
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 tablespoons cold vegan butter, cubed
Instructions
- Steam sweet potatoes until fork-tender, then mash or blend until smooth.
- In a bowl or blender, combine mashed potatoes with coconut milk, sugar, maple syrup, tapioca starch, and spices. Blend until smooth.
- Pour filling into premade pecan pie crust and smooth out the top.
- In a separate bowl, combine streusel ingredients. Use a fork to mix until crumbly.
- Sprinkle streusel over the filling.
- Bake at 350°F (175°C) for 45–55 minutes, until set and golden on top.
- Let cool completely before slicing.
Notes
- Use only the thick part of canned coconut milk for the creamiest filling.
- Let the pie cool fully to ensure clean slices.
- For extra flavor, toast the pecans before using.
- Swap pecan crust with graham or pastry crust for variation.
- Prep Time: 25 minutes
- Cook Time: 50 minutes