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.
Beet Sweet Potato Pie
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: pie
- Method: baking
- Cuisine: american
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
- 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
- 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
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Thanks for checking it out!
Britt B says
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!
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
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!
Oops forgot to rate this!
“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💗
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 🙂
In the crust? Yes that should work!
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!! 😍
Woohoo!! I am so happy it was a hit❤️🤗 Hope you had a delicious and happy holiday Lara!
Aleta J Paradis says
I have whole red beets I need to use. How can I substitute these instead of buying the ones in the recipe.
Just roast or steam them until fork tender, and then you can use just like the store-bought!
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!
Whoa that is so intriguing, I will have to look it up! Sweet though, not savory?
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!
Is tapioca pearls the same thing
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!
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.
Sorry it didn’t work out for you😕
At least you aren’t embarrassed of your shortcomings! Good for you, Nora!
Fabulous turnout, once again! Thank you for this amazing recipe!
So happy to hear it🤗😋 appreciate your feedback!