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vegan, gluten-free, sweet, pies & crumbles · November 21, 2019

Beet Sweet Potato Pie

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Thanksgiving classic with a pretty pink twist! Beet Sweet Potato Pie with a tender oat crust and luscious dairy-free filling. Vegan and gluten-free!

Beet Sweet Potato Pie
SPONSORED BY LOVE BEETS

I’m not hating on Thanksgiving foods, I would never. But I am just going to say sometimes they can be a little too…classic. A little too familiar. Same thing. Year after year after year. Trust me I love tradition, traditions are what holidays are made of. But how about tradition with a TWIST? That’s what I’m about.

Possibly like a sweet potato pie turned PINK kind of twist…

Beet Sweet Potato Pie

The non-traditional color of this creamy pie filling comes from blending cooked beets in with the sweet potato. Both root veggies that I love, both subtly sweet, both blended together makes for the most beautiful pie filling. We’re talking beautiful color, beautiful taste, beautiful texture your mouth will never forget.

Beet Sweet Potato Pie

I used Love Beets Organic Cooked Beets in this recipe because:

  • They’re ten times easier than peeling, slicing, (staining your whole kitchen red with beet juice), and cooking fresh beets.
  • They taste a hundred times better than canned.
  • They will make your thanksgiving pie table a thousand times more festive with a pop of magenta amidst all the orange and brown.

I’ve bought Love Beets cooked beets for years for salad and toast topping, or honestly sometimes I just snack on them straight from the package (don’t judge). But when they reached out to collaborate on a holiday inspired beet recipe I was so excited about the pink possibilities.

Beet Sweet Potato Pie
Beet Sweet Potato Pie
Beet Sweet Potato Pie

The crust. Last year I finally found my favorite oat flour pie crust, so we’re throwing it back to that perfect recipe for this pie too. It’s easy to make (5 ingredients), no chilling required, browns and doesn’t burn when you bake it, and is tender not chewy like many gluten-free crusts can be.

You’ll notice it’s not sweetened. Personally I prefer it that way – a salty contrast to the sweet filling. But if you want a sweeter crust try this one instead. Or if you want a grain-free paleo crust, use this recipe.

The filling. Since those sweet little beets already come cooked, all we have to do is cook the sweet potatoes and blend everything together. I baked my sweet potatoes, but you could roast them even for extra flavor. In addition to beets and sweet potatoes we’ve got:

  • Maple syrup, but not too much because our root veggies are already so naturally sweet.
  • Coconut milk for creaminess.
  • Tapioca starch to thicken and set the filling (corn/arrowroot starch works too).
  • Cinnamon, nutmeg, and vanilla!

See not fancy. Because simple is how we roll.

Beet Sweet Potato Pie

I topped mine with fluffy coconut whipped cream, chopped pecans, and a dusting of Love Beets Beet Powder to keep up the color scheme. It’s optional, but (for presentation purposes) I say worth it.

If you aren’t already convinced that you NEED this pie in your November, watch the video, wait for the bite shot (minute 0:52), and trust me you’ll be all the way there.

Beet Sweet Potato Pie
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Beet Sweet Potato Pie

★★★★★ 4.2 from 5 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: pie
  • Method: baking
  • Cuisine: american
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Description

Thanksgiving classic with a pretty pink twist! Beet Sweet Potato Pie with a tender oat crust and luscious dairy-free filling. Easy, healthy, and delicious!


Ingredients

Scale

Crust

  • 1 1/2 cup (180g) oat flour
  • 1/4 cup (65g) nut or seed butter
  • 1/4 cup (50g) coconut oil
  • Pinch of salt 
  • 3–5 tbsp warm water

Beet Sweet Potato Filling

  • 1 1/2 cup (300g) baked sweet potato
  • 1 pack (250g) Love Beets Organic Cooked Beets
  • 1/3 cup (105g) maple syrup
  • 3/4 cup (180g) canned coconut milk
  • 3 tbsp (20g) tapioca starch (or arrowroot/corn starch)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375ºF.
  2. Combine the oat flour, nut/seed butter, coconut oil, and salt.
  3. Mix/knead, adding water slowly until you have a sticky ball of dough.
  4. Roll out between two pieces of wax paper.
  5. Flip into a greased pie pan, press/shape to fit, and crimp the edges. Set aside.
  6. Blend all the filling ingredients.
  7. Pour into the crust.
  8. Bake for 40-45 minutes at 375ºF.
  9. Cool, then chill overnight.
  10. Top with coconut whipped cream, chopped pecans, and a dusting of Love Beets Beet Powder.
  11. Eat!


Nutrition

  • Serving Size: 1 slice
  • Calories: 392
  • Sugar: 15g
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 52g
  • Fiber: 6g
  • Protein: 7g

Keywords: vegan, gluten-free, thanksgiving, oat, crust, healthy, dessert, dairy free, egg free

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Beet Sweet Potato Pie (vegan + gluten-free)


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In: vegan, gluten-free, sweet, pies & crumbles · Tagged: crust, dessert, Thanksgiving, healthy, vegan, dairy-free, egg-free, oat, gluten-free

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Comments

  1. Nechama says

    November 21, 2019 at 10:21 am

    another winner – & – great new site

    Reply
    • Natalie says

      November 21, 2019 at 11:19 am

      Thanks for checking it out!

      Reply
  2. Britt B says

    November 25, 2019 at 5:39 pm

    Okay using beets in this is just genius!! I absolutely love the color!! And you know I have a soft spot for sweet potato pie 🙂 It’s just the best! Perfect Thanksgiving recipe!

    ★★★★★

    Reply
    • Natalie says

      November 26, 2019 at 3:09 pm

      Can’t even attempt to catch up with you on pies this year, but I’m glad I got at least one posted before Thanksgiving😉 Hope you are doing well and have fun/delish thanksgiving plans lovely❤️ xo

      Reply
  3. Aleks says

    November 28, 2019 at 5:53 am

    I was totally prepared to be freaked out by the veggie-ness of this pie and I also readied myself for a future of permanently fuchsia-stained kitchenware. But neither of those things happened! 🙌 AND most importantly, it tasted SOOOOOO good! I’m not usually the biggest fan of creamy pies (I know, what’s wrong with me?!) because the wobble factor sometimes puts me off, but the texture of this one was spot on! I topped it with toasted pecans and whipped coconut cream but also sprinkled pine nuts and grated chocolate because they both somehow found their way into my hands. What a fabulous and vibrant dessert! Yum!

    Reply
    • Aleks says

      November 29, 2019 at 12:01 am

      Oops forgot to rate this!

      ★★★★★

      Reply
    • Natalie says

      November 29, 2019 at 10:15 am

      “the whole wobble factor”😂😂 I know what you mean, but myself and this pink pie are HONORED we could defy the odds and win you over without too much wobble🤗 I love the addition of chocolate on top too, when is that ever not a good idea?! I am so happy you adventurously tried this one💗

      Reply
  4. Lara says

    December 22, 2019 at 5:01 pm

    Hey Natalie, I’m soooo looking forward to trying this but before I start baking: can I sub the nut/seed butter for normal vegan margarine? Thanks in advance 🙂

    Reply
    • Natalie says

      December 22, 2019 at 6:51 pm

      In the crust? Yes that should work!

      Reply
      • Lara says

        December 25, 2019 at 3:57 pm

        Thanks for this recipe! It was my first pie and turned out real good!! Everyone loved it and the combination of the beets and sweet potato was mind blowing – thanks!! 😍

        ★★★★★

        Reply
        • Natalie says

          December 26, 2019 at 12:42 pm

          Woohoo!! I am so happy it was a hit❤️🤗 Hope you had a delicious and happy holiday Lara!

          Reply
  5. Aleta J Paradis says

    April 15, 2020 at 1:50 pm

    I have whole red beets I need to use. How can I substitute these instead of buying the ones in the recipe.

    Reply
    • Natalie says

      April 15, 2020 at 3:01 pm

      Just roast or steam them until fork tender, and then you can use just like the store-bought!

      Reply
  6. Laura says

    October 24, 2020 at 10:21 am

    A restaurant in Great Falls, MT serves a phenomenal sweet potato-beet pie that’s very lemony and has a hint of fennel. Can’t wait to try your recipe. It’s the only one online I could find!

    Reply
    • Natalie says

      October 24, 2020 at 8:10 pm

      Whoa that is so intriguing, I will have to look it up! Sweet though, not savory?

      Reply
      • Laura says

        July 14, 2021 at 11:22 am

        Just noticed you commented “not savory?” to my post about the pie in Great Falls. No, it wasn’t savory at all. The pie was served chilled with whipped cream on top. I may have the fennel wrong, but the flavor tasted like an infusion of an anise-like flavor (maybe the waitress told me fennel). There was undertone that knocked my socks off! This is the year: I’m going to make your recipe!

        Reply
  7. Ron says

    November 25, 2020 at 2:39 pm

    Is tapioca pearls the same thing

    Reply
    • Natalie says

      November 25, 2020 at 4:45 pm

      Tapioca starch is like the powder/ground form of tapioca, the pearls won’t work here. It’s sometimes called tapioca flour. You can sub with cornstarch though!

      Reply
  8. Nora says

    December 26, 2020 at 1:06 am

    sadly disappointed. color was truly beautiful, but crust was disgusting. the texture was good, but the flavor was revolting. i wanted to like it so bad, but i was mortified after making it for my family for christmas. will never make again.

    ★

    Reply
    • Natalie says

      December 26, 2020 at 1:46 pm

      Sorry it didn’t work out for you😕

      Reply
    • jma says

      December 25, 2021 at 1:32 pm

      At least you aren’t embarrassed of your shortcomings! Good for you, Nora!

      Reply
  9. jma says

    December 25, 2021 at 1:34 pm

    Fabulous turnout, once again! Thank you for this amazing recipe!

    ★★★★★

    Reply
    • Natalie says

      December 28, 2021 at 9:22 am

      So happy to hear it🤗😋 appreciate your feedback!

      Reply

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New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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