I have always been a pumpkin pie lover. That is, until I tasted manna for the first time—which is what I call this Sweet Potato Pie, because it fell from heaven. FELL. FROM. HEAVEN.
Now, you know that this is a completely unprocessed and totally vegan blog, but please understand me, this pie can stand right up next to all the best non-vegan sweet potato pies and win hands-down every single time. There is no sugar, it is strictly fruit-sweetened, the filling is 100% free of overt fats (meaning, no vegan butter or oils), and the crust is completely flourless. Totally non-traditional yet as classic as classic can get.
You with me?
Let's talk about the filling. This filling is perfection: not too jelly, not to firm, melt-in-your-mouth, sliceable, custard-like, silky smooth, and oozing with sugary goodness. Manna, right?!
But the crust is what MAKES this a pie of pies. And you know what it takes to get there? 3 ingredients. Bam. Just like that. Crunchy, crumbly, and a touch of salty offset the angelic sweet potato filling in a way that screams absolute perfection.
Make this pie right now and get ready for tasting food from heaven. If you love sweet potato pie, then this won't disappoint.
Ingredients for the Sweet Potato Pie Filling:
2 1/4 cup baked sweet potato or yam purée
1 cup baked butternut squash purée
2 tsp cinnamon
1 cup plant-based milk (almond and coconut are a win)
1 cup medjool dates
1/4 tsp pink Himalayan salt
Ingredients for the Almond Crumb Crust:
1 1/4 cup soaked raw almonds
1/3 cup oat flour (grind rolled oats in a coffee grinder)
Pinch pink Himalayan salt
Nutritional information per one-eighth slice serving:
317 calories, 53 grams carbohydrates, 10 grams fat, 7 grams protein, 71 milligrams sodium, 25 grams sugar.