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Peanut Butter Sweet Potato Pie


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 7" pie
  • Category: Pies and Tarts
  • Method: No-Bake
  • Cuisine: Dessert

Description

A deliciously smooth and creamy pie that combines the richness of peanut butter with the lovely flavor of sweet potatoes. Vegan, gluten-free, oil-free.


Ingredients

Crust:

Filling:

  • ½ cup sweet potato puree***
  • 6 tbsp smooth natural peanut butter****
  • 5 tbsp unsweetened vanilla almond milk*****
  • 5 tbsp maple syrup
  • 1 ½ tsp cinnamon (ground spice)
  • ¼ tsp salt
  • less than a 1/16 tsp raw ground vanilla bean (or 1/2 tsp pure vanilla extract)
  • less than a 1/16 tsp cloves (ground spice)
  • less than a 1/16 tsp nutmeg (ground spice)

Toppings:

  • a few tbsp smooth natural peanut butter
  • optional: coconut whipped cream for serving

Instructions

Process oats into a fine crumble in a food processor. Add remaining crust ingredients and process to combine into a sticky fine crumble (pinch some of the mixture with two fingers to make sure it sticks together. If not, add a touch more of either water, pb, or maple syrup and process again).

Transfer this mixture into a 7″ tart pan with a removable bottom. Press down into an even crust with your fingers along the base and walls of the pan. Set aside.

Blend all filling ingredients in a power blender. Transfer this mixture into the prepared pie crust, flatten and even out the filling with the back of a spoon.

Freeze the pie for 6 hours to set. Once it’s set, you can either serve it plain, or drizzle the top with some runny smooth peanut butter (as pictured). Alternatively serve it with a side of vegan whipped cream. Keep the pie frozen until serving time. Thaw out lightly, then remove from the pan and cut into slices. Enjoy!******

Notes

*Note: if you prefer this recipe to be grain-free, use the crust from this recipe instead.

**If you’re not a fan of raisins, feel free to use 4 soft pitted medjool dates instead.

***I used canned organic sweet potato puree here (almost half of a 15oz / 425gr can). You can make some from scratch if you prefer instead.

****For best results use peanut butter that is smooth and creamy. If using a new jar, stir until it’s as runny and creamy as possible.

*****Or another non-dairy milk of your choice.

******Treat this type of dessert as you would ice cream. If left too long at room temperature or in hot weather, the pie will begin to melt. So keep frozen until ready to eat. Once you serve the pie, I recommend returning any unserved slices back to the freezer to keep them chilled.

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