Running on Real Food · by Deryn Macey
Vegan Sweet Potato Pie
NUTRITION · PER SERVING120M COOK
CAL 25%·PRO 6%
CARBS 71G58% OF CAL
4G FIBER33G OTHER34G TOTAL SUGAR
FAT 22G41% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan sweet potato pie with a spiced mashed squash filling and tofu ricotta layers, topped with a buttery crust. A dairy-free and eggless take on a Southern classic.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs sweet potatoes (907 g)
- 1 cup canned coconut cream (250 g)
- ½ cup white granulated sugar (100 g)
- 1/3 cup cornstarch (40 g)
- ½ cup vegan butter (115 g)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp vanilla extract
- 9 inch vegan pie crust
At a glance
PER SERVING · TIME 120M
CAL 25%·PRO 6%
CARBS 71G58% OF CAL
4G FIBER33G OTHER34G TOTAL SUGAR
FAT 22G41% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h
- Sodium
- 249mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.