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  • plantbaseddads

Holiday Sweet Potato Pie


(from Sweet Potato Soul)

  • 3 cups cooked sweet potato mashed

  • 1 cup cubed, cooked butternut squash

  • 1 cup sugar half light brown, half cane

  • 1/2 tsp salt

  • 1/8-1/4 teaspoon ground cloves (this is very strong so be careful)

  • 2 tsp cinnamon

  • 1/2 tsp ground nutmeg

  • 1 tsp vanilla extract

  • 1 cup plain unsweetened plant milk

  • 4 tbsp arrowroot powder

  • 1 vegan pie crusts (Recipe below for a really nice nut crust)


  • Preheat oven to 350°.

  • Place all of the filling ingredients into the blender and blend until smooth.

  • Fill the crusts with batter, and bake for 50 minutes.

  • Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.

Recipe for Nut Pie Crust:

(This recipe makes 2 crusts. You can half it for one crust)


(modified from Sweet Potato Soul)

  • 2 cups almonds

  • 1/2 cup pecans

  • 1 1/4 cup rolled oats

  • 1 tsp salt

  • 2 cups spelt flour

  • 3/4 cup of unsweetened apple sauce

  • 1/2 cup + 2 tbsp maple syrup or agave

  • 2 tsp vanilla


  • Preheat oven to 350°.

  • In a food processor combine the nuts, oats, and salt. Pulse until it becomes a coarse meal.

  • Pour the mixture into a mixing bowl and stir in spelt flour.

  • Stir in the applesauce, syrup and vanilla. Stir well until it is all combined. It will be sticky.

  • Divide the dough between 2 pie dishes, and press it firmly to form the pie crust.

  • Poke fork holes into the bottoms of the pie.

  • Bake for 10 minutes before filling and baking pie.

Link to video where I make this:

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