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