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Vegan Purple Sweet Potato Pie

Video taken from the channel: Wife Mama Foodie


3 cups (600g) purple sweet potatoes, roasted with skin removed 1/2 cup (170g) maple syrup 2/3 cup (139g) coconut oil, melted 4 tablespoons almond or coconut milk 1 tablespoon apple cider vinegar 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 2–4 tablespoons cold water. Preheat the oven to 300°F. Wrap the sweet potatoes in foil and bake in the preheated oven until soft and tender, approximately 90 minutes.

While the potatoes are roasting, make the the crust. Place the almond flour, dates, coconut oi. To Make the Crust: Use an 8 or 9-inch fluted tart pan with a removable bottom for this tart. Preheat the oven to 350°F and oil the tart pan with olive oil. Combine the oats, almonds and chia seeds.

Scale 1x 2x 3x Ingredients For the crust: 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 cup almond meal; 1 cup unsweetened shredded coconut; 1/2 teaspoon sea salt; 1/2 teaspoon baking soda; For the pie filling: 2 lb. purple. The crust is super simple but doesn’t lack any buttery pastry flavor. The ingredients are crushed cinnamon cookies, pecans, cashew butter, maple syrup, a bit of vanilla & sea salt (good enough to eat on its own!). The vegan filling for these cheesecake bars is pretty traditional. Vegan Purple Sweet Potato Pie with Coconut Almond Crust written by admin January 20, 2019 Vegan Purple Sweet Potato Pie with Coconut Almond Crust is as tasty as it is pretty.

It is composed of purple yams that give it a purple color completely natural. So for this purple sweet potato pie, we’re making a super quick graham cracker-esque crust with F-O-U-R ingredients: coconut oil, cinnamon, a touch of brown sugar, and Bob’s Red Mill Almond Flour. I loooove the way this crust turns out. It’s dense and kinda chewy, and it sets up perfectly under the filling.

To make the crust: Pulse nuts & dates together in a food processor. Add a splash or 2 of water to help it blend. Press into a 7″ (small) pie plate or tart pan. Simply add sweet potato purée to your blender jug along with coconut milk, brown sugar, cornstarch, vanilla, salt, cinnamon, nutmeg, ground cloves and ground ginger. This naturally vibrant purple sweet potato pie is both vegan and paleo, so there aren’t any funky ingredients that aren’t straight from the earth.

While the color makes this pie extra pretty, you can still make this recipe with its more well-known orange cousin that still reaps all the major nutrients. Get the recipe from The Endless Meal.

List of related literature:

Meanwhile, make the almond crumble: In a food processor, combine the almonds, nutritional yeast, salt, and extra-virgin olive oil and pulse repeatedly for about 30 seconds, or until the mixture has a fine, crumbly texture.

“The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes” by Nisha Vora
from The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes
by Nisha Vora
Penguin Publishing Group, 2019

Bake tart on baking sheet until crust is deep golden brown and almond filling is puffed, browned, and firm to the touch, about 45 minutes, rotating baking sheet halfway through baking.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Make the crust: Combine the flour, almond flour, sugar, and salt in a large bowl.

“Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats” by Angela Garbacz
from Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats
by Angela Garbacz
Countryman Press, 2020

Use this as a crust for tofu, eggplant steaks, or tempeh.

“The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes” by Steve Petusevsky, Whole Foods, Inc.
from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes
by Steve Petusevsky, Whole Foods, Inc.
Potter/Ten Speed/Harmony/Rodale, 2010

Make the crust: Stir together the shortbread crumbs, brown sugar, butter, almond extract, and salt in a bowl until combined.

“Modern Jewish Cooking: Recipes & Customs for Today's Kitchen” by Leah Koenig, Sang An
from Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen
by Leah Koenig, Sang An
Chronicle Books LLC, 2015

Using an offset spatula, spread the almond mixture in an even layer (about Hi inch thick) over the bottom of the chilled crust; freeze 15 minutes more.

“Martha Stewart's Baking Handbook” by Martha Stewart
from Martha Stewart’s Baking Handbook
by Martha Stewart
Potter/Ten Speed/Harmony/Rodale, 2010

Make the Crust: Process the all-purpose flour, almond flour, sugar, salt, and cinnamon in a food processor until combined, about 5 times.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Three to 4 hours ahead, prepare the tart crust: Combine the flours in a medium-size mixing bowl, and stir in the thyme and 9% teaspoon of the pepper.

“The New Basics Cookbook” by Sheila Lukins, Julee Rosso
from The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Workman Publishing Company, 1989

Bake the tart at 350 degrees F for about 1 hour, or until the fruit is soft and the almond cream is golden brown and puffed from the edges to the middle of the tart.

“Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere” by Dorie Greenspan
from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
by Dorie Greenspan
HMH Books, 2014

Crust: Preheat oven to 350°F. Blend shortbread, nuts, and sugar in processor until nuts are finely ground.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • Oh, I”m totally in the mood for Thanksgiving now! And I of course love this because I put sweet potato in my pumpkin pie too!! Definitely makes pumpkin pie BETTER!

  • I liked this before I even saw what was happening lmao. Seriously though, that purple sweet potato is genius:D I need this in my life, my gawd.

  • Yay, you have a Youtube channel! My bf saw this pie on Instagram and basically demanded that I start making pretty pies! Brilliant work, Joscelyn!

  • Everyone’s commenting how it looks and that it looks disgusting, I don’t understand it’s just purple and it’s delicious, it’s a traditional Hawaiian dessert, and don’t say that it’s not cause I’ve lived in Hawaii my entire life, like seriously, howlies smh ����