Vegan Sweet Potato Pecan Pie + A Giveaway
Vegan Sweet Potato Pecan Pie- layered with sweet potato filling on the bottom and a pecan pie top. You won’t believe how easy it is to make! (vegan, refined sugar-free, + a gluten-free option)
If you’ve been following my blog for a while then you know that my Vitamix is my baby. I use it for everything…soups, smoothies, muffins, sauces, and occasionally pie. It can pulverize pretty much anything into smooth, creamy magic in the blink of an eye.
When the company reached out to me last month and asked if I’d like to try out their premiere top-of-the-line model, the Ascent A3500, I was like, “Uh, duh. Why wouldn’t I want the cadillac of blenders in my kitchen?”
But I couldn’t stop there. Because I love you guys so much, I wanted you to have a chance to experience the beauty of this blender in your kitchen too. So I asked if they’d be willing to sponsor a giveaway for my readers.
Spoiler alert: they said yes. Cue jazz hands!
They just released the Ascent series in their newest color, Candy Apple Red, which is absolutely perfect for the holidays. I’ve been playing around with it for a few weeks now and here’s what I love about it:
- Touchscreen Interface. The touchscreen is not only sleek in appearance, but it’s scratch resistant and easy to clean. There’s no crevices for spills to get stuck in!
- Multiple Program Settings. The 3500 features 5 program settings for smoothies, hot soups, frozen desserts, dips & spreads, and self-cleaning (my personal favorite feature).
- Programmable Timer. You can specify the blend time you desire so that it automatically shuts off when it’s finished, making it easy for you to multitask as you cook. I love that the display tells you how much time you left in the blend!
- Wireless Connectivity. The Ascent Series is compatible with multiple different containers and automatically adjusts the program settings based on which one you’re using. The newest containers feature clear lids so that you don’t have to remove them to see the consistency of your blend. The wireless connectivity also makes it adaptable to the newest Vitamix technology in the years to come.
- 10-Year Warranty. You know that saying, you get what you pay for? Well with Vitamix, that’s exactly true. They’re so confident in their product that they warranty each one for 10-years!
To enter the giveaway, please use the Rafflecopter at the end of the post. I’ll pick a winner one week from today. Good luck!
I could chat about that blender for hours. I used it for the sweet potato layer of the pie and it worked like a charm. All you have to do is blend everything together, pour it in the prepared crust and bake. Once that’s done, you make the pecan pie filling in a saucepan, pour it on top and bake again. Then let it set in the fridge and it’s good to go. It’s kind of like pumpkin pie meets pecan pie…but better.
For the crust, I followed Dana’s recipe but used spelt flour in place of all-purpose. It turned out a bit rustic in appearance but tasted great. If you’re looking for a gluten-free crust, I found this recipe that looks like it’s worth trying.
Or you could take the easy route and buy one from Whole Foods. Wholly Wholesome makes a prepared vegan/GF pie crust that’s delicious!
Vegan Sweet Potato Pecan Pie
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
For the sweet potato filling:
- 1 (15-ounce) can sweet potato puree
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/4 cup unsweetened full-fat coconut milk
- 3 Tbsp cornstarch or arrowroot powder
- 1 teaspoon cinnamon
- 1/4 tsp sea salt
For the pecan filling:
- 1 tablespoon vegan butter (I like Miyokos)
- 1 and 1/2 cups chopped pecans
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 cup unsweetened full-fat coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- 1/4 teaspoon sea salt
- 1 prepared pie crust, uncooked*
Preheat the oven to 350°F. Poke the pie crust with a fork along bottom and edges then set aside.
Prepare the sweet potato filling: in a blender, combine the sweet potato puree, maple syrup, almond milk, arrowroot, cinnamon and salt. Blend for about 10 seconds, or until smooth. Pour the filling into the pie crust and spread to the edges. Bake in the oven for 30 minutes, until filling is mostly firm. Set aside to cool for 10 minutes.
Prepare the pecan filling: In a measuring cup, combine the almond milk and cornstarch then whisk until smooth. In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, almond milk mixture, vanilla and salt. Whisk until smooth then pour on top of sweet potato mixture in the crust and smooth to the edges.
Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it. Allow to cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight.
Slice the pie into pieces then top with coconut whipped cream and a sprinkle of cinnamon. Serve immediately and enjoy!
This giveaway is sponsored by Vitamix, a brand I am honored to work with. I was sent free product for review but all opinions and text are entirely my own. Thank you for your support!