Sweet Potato Pie With Coconut Whipped Cream
Sweet Potato Pie with Coconut Whipped Cream is a delightful, dairy-free dessert that celebrates the flavors of fall. This rich and creamy pie features a luscious sweet potato filling spiced with cinnamon and nutmeg, all encased in a flaky crust. Topped with a light and airy coconut whipped cream, this dessert is not only delicious but also perfect for gatherings and holiday feasts.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 cups, mashed |
| Brown sugar | ¾ cup |
| Maple syrup | ½ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Vanilla extract | 1 tsp |
| Coconut milk | 1 cup |
| Cornstarch | 2 tbsp |
| Vegan butter (melted) | ¼ cup |
| Pie crust (store-bought or homemade) | 1 pie crust |
| Powdered sugar (for topping) | 2 tbsp |
| Coconut cream (chilled) | 1 can |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed sweet potatoes, brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, melted vegan butter, and cornstarch. Blend until smooth.
- Pour the sweet potato filling into the prepared pie crust and smooth the top.
- Bake for 45-50 minutes, or until the filling is set and the edges are golden brown.
- While the pie is baking, prepare the coconut whipped cream by whipping the chilled coconut cream until light and fluffy, then adding powdered sugar to taste.
- Allow the pie to cool before serving with a generous dollop of coconut whipped cream on top. Enjoy!
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Vegan Sweet Potato Chocolate Brownies
Vegan Sweet Potato Chocolate Brownies are a decadent and wholesome dessert that brings a delicious twist to traditional brownies by incorporating sweet potatoes. These fudgy, rich brownies are not only dairy-free but also packed with nutrients, making them a perfect fall treat. The natural sweetness from the sweet potatoes complements the rich chocolate flavor beautifully, creating a dessert that satisfies both a sweet tooth and a healthy lifestyle.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 1 cup, mashed |
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | ⅓ cup |
| Maple syrup | ½ cup |
| Coconut oil (melted) | ¼ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Chocolate chips (dairy-free) | ½ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large mixing bowl, combine the mashed sweet potatoes, melted coconut oil, maple syrup, and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool before cutting into squares. Enjoy your delicious vegan brownies!
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Sweet Potato and Pecan Crumble
Sweet Potato and Pecan Crumble is a delightful and comforting dessert that showcases the natural sweetness of sweet potatoes paired with crunchy pecans and a crispy topping. This dairy-free recipe is perfect for fall gatherings, offering a warm and inviting flavor profile that highlights the season’s best ingredients.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 cups, peeled and cubed |
| Maple syrup | ¼ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Pecans | 1 cup, chopped |
| Rolled oats | 1 cup |
| Brown sugar | ½ cup |
| Coconut oil (melted) | ¼ cup |
| Salt | ¼ tsp |
Instructions:
- Preheat the oven to 350°F (175°C) and greased a 9×9-inch baking dish.
- In a pot, boil the sweet potatoes for about 15 minutes until tender, then drain and mash them in a bowl.
- Stir in maple syrup, cinnamon, nutmeg, and salt into the mashed sweet potatoes, then spread the mixture into the prepared baking dish.
- In another bowl, mix together the chopped pecans, rolled oats, brown sugar, and melted coconut oil until well combined, then sprinkle over the sweet potato layer.
- Bake for 30-35 minutes, or until the topping is golden brown. Let it cool slightly before serving. Enjoy your warm Sweet Potato and Pecan Crumble!
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Spiced Sweet Potato Muffins
Spiced Sweet Potato Muffins are a perfect way to enjoy the warmth of fall flavors while keeping things dairy-free. These moist and flavorful muffins combine the natural sweetness of sweet potatoes with warm spices like cinnamon and nutmeg, making them a delightful treat for breakfast or a snack.
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Coconut oil (melted) | ⅓ cup |
| Maple syrup | ¼ cup |
| Almond milk (or other dairy-free milk) | ¾ cup |
| Ground flaxseed (optional) | 2 tbsp |
| Water (for flaxseed) | 6 tbsp (if using flaxseed) |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, and almond milk.
- In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly combine the dry ingredients with the wet ingredients and mix until just combined (avoid overmixing).
- If using, mix the ground flaxseed with water and let it sit for 5 minutes before adding it to the batter.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy your Spiced Sweet Potato Muffins!
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Dairy-Free Sweet Potato Cheesecake
Dairy-Free Sweet Potato Cheesecake is a creamy, rich dessert that captures the essence of fall. This cheesecake substitutes traditional dairy with plant-based ingredients, ensuring that everyone can enjoy a slice of this delicious treat. The smooth texture of the sweet potato filling, combined with warm spices and a crust made from delicious nuts and dates, makes this dessert a perfect centerpiece for any gathering.
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 2 cups |
| Dairy-free cream cheese | 8 oz |
| Coconut milk | ½ cup |
| Maple syrup | ½ cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Almond flour | 1 ½ cups |
| Medjool dates, pitted | 1 cup |
| Coconut oil, melted | 3 tbsp |
| Chopped walnuts (optional) | ½ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a springform pan.
- In a food processor, blend the Medjool dates, almond flour, and melted coconut oil until a crumbly dough forms. Press it into the bottom of the springform pan to create the crust.
- In a mixing bowl, combine the mashed sweet potato, dairy-free cream cheese, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and creamy.
- Pour the sweet potato mixture over the crust in the springform pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set and the center slightly jiggles.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with chopped walnuts if desired and enjoy your Dairy-Free Sweet Potato Cheesecake!
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Sweet Potato Chocolate Chip Cookies
Sweet Potato Chocolate Chip Cookies are a delightful twist on the classic cookie, incorporating the natural sweetness and moisture of sweet potatoes. These dairy-free cookies are soft, chewy, and packed with delicious chocolate chips, making them perfect for a cozy fall afternoon or as a sweet treat to share with friends. Enjoy the warm flavors of autumn in every bite!
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 1 cup |
| Almond butter | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | ½ tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Oat flour (or gluten-free flour) | 1 cup |
| Dairy-free chocolate chips | ½ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potato, almond butter, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the oat flour, ground cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dairy-free chocolate chips.
- Scoop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Sweet Potato Chocolate Chip Cookies!
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No-Bake Sweet Potato Truffles
No-Bake Sweet Potato Truffles are a delightful and indulgent treat that combines the natural sweetness of sweet potatoes with rich flavors like cocoa and nut butter. These truffles are easy to prepare, require no baking, and are perfect for satisfying your sweet tooth in a healthy way. They make a great snack or dessert for autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 1 cup |
| Almond butter | ½ cup |
| Cocoa powder | ¼ cup |
| Maple syrup | 2 tbsp |
| Ground cinnamon | ½ tsp |
| Vanilla extract | 1 tsp |
| Shredded coconut (for coating) | ½ cup |
| Salt | ¼ tsp |
Instructions:
- In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, ground cinnamon, vanilla extract, and salt until smooth.
- Chill the mixture in the refrigerator for about 30 minutes to help it firm up.
- Once chilled, scoop out small portions and roll them into balls, about 1 inch in diameter.
- Roll each truffle in shredded coconut to coat, pressing gently to guarantee it sticks.
- Place the truffles on a plate or tray and refrigerate for an additional 30 minutes to set. Enjoy your No-Bake Sweet Potato Truffles!
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Maple Sweet Potato Bars
Maple Sweet Potato Bars are a delightful autumn dessert that beautifully combines the warmth of sweet potatoes with the rich flavor of maple syrup. These bars are not only dairy-free but also provide a wholesome and satisfying treat, perfect for a cozy fall gathering or as a sweet snack throughout the day. The nutty crust pairs perfectly with the creamy sweet potato filling, making these bars a delicious indulgence that everyone can enjoy.
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 1 cup |
| Almond flour | 1 cup |
| Maple syrup | ½ cup |
| Coconut oil, melted | ¼ cup |
| Ground cinnamon | 1 tsp |
| Baking powder | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Chopped pecans (optional) | ½ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt to form the crust. Press it evenly into the bottom of the prepared baking dish.
- In another bowl, mix the mashed sweet potato with maple syrup, vanilla extract, cinnamon, and baking powder until smooth.
- Pour the sweet potato mixture over the crust and spread it evenly.
- Bake for 25-30 minutes, or until the edges are golden and the center has set.
- Allow to cool before slicing into bars. Enjoy your Maple Sweet Potato Bars!
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Sweet Potato Banana Bread
Sweet Potato Banana Bread is a moist and flavorful loaf that brings together the sweetness of ripe bananas and the earthy richness of sweet potatoes. This dairy-free bread is perfect for breakfast or as a snack, offering a nutritious and wholesome option that will satisfy your cravings during the fall season. Its lovely aroma fills your kitchen as it bakes, making it a delightful treat to share with family and friends.
| Ingredients | Quantity |
|---|---|
| Ripe bananas, mashed | 2 cups |
| Sweet potato, cooked and mashed | 1 cup |
| Almond flour | 1 ½ cups |
| Coconut sugar or brown sugar | ½ cup |
| Coconut oil, melted | ¼ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Vanilla extract | 1 tsp |
| Chopped nuts (optional) | ½ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, sweet potato, coconut oil, and vanilla extract until well blended.
- In another bowl, mix the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. If using, stir in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your Sweet Potato Banana Bread!
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Cinnamon Sugar Sweet Potato Doughnuts
Cinnamon Sugar Sweet Potato Doughnuts are a delightful autumn treat that combines the natural sweetness of sweet potatoes with the warm flavors of cinnamon and sugar. These doughnuts are baked rather than fried, making them a healthier option without sacrificing taste. They feature a fluffy texture and a lovely golden brown exterior, making them perfect for breakfast, snacks, or a sweet indulgence.
| Ingredients | Quantity |
|---|---|
| Sweet potato, cooked and mashed | 1 cup |
| Almond flour | 1 ½ cups |
| Coconut sugar or brown sugar | ½ cup |
| Baking powder | 2 tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Baking soda | ½ tsp |
| Coconut oil, melted | ¼ cup |
| Non-dairy milk | ½ cup |
| Vanilla extract | 1 tsp |
| Extra cinnamon sugar for coating | ¼ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a doughnut pan.
- In a large bowl, mix the mashed sweet potato, melted coconut oil, non-dairy milk, and vanilla extract until well blended.
- In another bowl, combine almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Transfer the batter into the doughnut pan, filling each cavity about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the doughnuts to cool slightly before tossing them in cinnamon sugar. Serve and enjoy!
Sweet Potato and Apple Crisp
Sweet Potato and Apple Crisp is a warm, comforting dessert that celebrates the flavors of fall. This dairy-free dish features sweet layers of tender sweet potatoes and tart apples, all topped with a crunchy oat and nut topping. It’s perfect for enjoying on chilly evenings with a scoop of dairy-free ice cream or simply on its own.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, peeled and cubed | 2 cups |
| Apples, peeled and sliced | 2 cups |
| Coconut sugar or brown sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Oats | 1 cup |
| Almond flour | ½ cup |
| Coconut oil, melted | ¼ cup |
| Chopped nuts (walnuts or pecans) | ½ cup |
| Salt | ¼ tsp |
| Non-dairy milk | 2 tbsp |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine the sweet potatoes, apples, coconut sugar, cinnamon, nutmeg, and salt. Toss to coat well and spread evenly in the baking dish.
- In another bowl, mix the oats, almond flour, melted coconut oil, and chopped nuts until crumbly. Stir in the non-dairy milk to moisten.
- Evenly sprinkle the oat topping over the sweet potato and apple mixture.
- Bake for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
- Allow to cool slightly before serving. Enjoy warm!
