Sweet Potato Pie with an Unexpected Secret Ingredient

What to do with extra sweet potatoes? Made sweet potato pie! Besides, is the Holiday Season so it is always a reason to make dessert.

I made this recipe based on my Pumpkin Pie recipe and I adjusted a few ingredients in order to make it higher in protein and lower in fat. I don’t know how you may manage your vegan diet but for me it is easier to obtain healthy fats rather than the protein. That is why I focus on cooking snacks higher in protein than in fat.

Instead of using more nuts for the filling, I used chickpeas. They are higher in protein and fiber and lower in fat. The filling is sweetened with maple syrup, spices and I included pea protein. For the sweet potato, I removed the skin of it and then blend it with the ingredients. As for the crust, it is made with only activated nuts, prunes (can use dates as well), organic and unsweetened coconut shreds, cinnamon and nutmeg. For toppings I went for nuts, berries and more coconut shreds.

I  like how the prunes made the crust more sweet and chewy. You can have some prune chunks with some bites. The filling has a good sweetness and I think that the toppings paired perfectly on the flavor and texture.

Ingredients:

servings: 8 pieces:

For the crust:

1 cup activated nuts

1/4 cup organic and unsweetened coconut shreds

2/3 cups prunes or dates

a pinch of cinnamon and nutmeg

For the filling:

about 5-6 oz cooked sweet potato

1/4 cup pea protein powder

1 cup cooked chickpeas

1 T organic coconut oil

1/4 cup maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

about 1/3 cup of water

generous sliced ginger

Optional toppings:

berries

nuts

coconut shreds

Procedure:

For the crust:

1- Blend all of the ingredients until well mixed and a sticky but crumbly texture has formed.

2- Spread all of the crust into the pie mold.

3- Set in the freezer while you make the filling.

For the filling:

1- First blend the sweet potato with the spices, coconut oil and water until puree consistency.

2- Second, add the chickpeas with the protein powder. Blend until a homogeneous puree forms. You can add more water if necessary.

3- Once done, pour all of the batter into the frozen crust and spread evenly. Add your toppings and set in the freezer for a minimum of 2 hrs. After that you can cut it and enjoy!

Nutrition facts: 5.63 g Fat 17 g Carbs 2 g Fiber 10.24 g Protein

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