hi there! it’s almost thanksgiving week and i’m excited to share a fabulous recipe for mini crustless Vegan Mini Crustless Sweet Potato Pies!
i was inspired by my Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie, which you should definitely check out for thanksgiving!
these little treats are packed with flavor, combining the richness of organic sweet potato puree with the warmth of pumpkin pie spice.
a bit of maple syrup adds a little sweetness, while almond butter and extra-firm tofu contribute a creamy texture.
it’s a simple blend-and-bake process, resulting in mini pies that are not only vegan but also irresistibly delicious.
top them off with vegan cream cheese or whipped cream for the perfect finishing touch.
the flavor of these mini crustless vegan sweet potato pies is a gorgeous blend of creamy, fudgy goodness with a mild sweetness level.
these mini pies are a perfect indulgence for those craving a nourishing treat with a smooth, velvety texture.
making these mini crustless vegan sweet potato pies is a breeze.
you can start by preheating the oven to 375 degrees fahrenheit (190 degrees celsius).
then, toss together organic sweet potato puree, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, extra-firm tofu, and vanilla extract into a blender or food processor.
blend until velvety and cohesive. give it a taste, tweak the sweetness a tiny bit if needed, and blend again.
you can grease a mini muffin tin or pop in some parchment paper liners. pour the smooth sweet potato mix into each cup and let them bake for just 28 minutes until perfectly set.
then, topping them off with vegan cream cheese or whipped cream adds that perfect finishing touch. since they’re not too sweet, it’s important to add whipped cream or sweetened cream cheese at the end!
allowing these mini crustless vegan sweet potato pies to cool is crucial by the way.
after their 28-minute bake, letting them cool ensures they set properly and maintain their sturdy texture.
this also allows the flavors to meld, intensifying the overall taste!
if you’re out of organic sweet potato puree, try using canned pumpkin puree for a similar fall-inspired flavor.
you can substitute maple syrup with agave syrup for a different natural sweetness.
if arrowroot powder is unavailable, cornstarch can step in as a thickening agent, along with tapioca starch.
you can experiment with different nut butters like cashew or peanut if almond butter isn’t on hand.
feel free to customize and explore these substitutions based on your pantry, creating a personalized version of these delicious mini vegan sweet potato pies!
however, the tofu is vital to the pies’ texture and there is not a replacement for it! tofu that is soy-free does exist though!
if you love Vegan Mini Crustless Sweet Potato Pies, then try these other recipes from upbeetandkaleingitblog!
are you going to make my Vegan Mini Crustless Sweet Potato Pies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Vegan Mini Crustless Sweet Potato PiesCourse: Bites, Desserts
1 can organic sweet potato puree
1/3 cup + 2 tbsp maple syrup
1/3 cup arrowroot powder
2 tsp pumpkin pie spice
1 tsp cinnamon
3 tbsp almond butter
14 ounces extra-firm tofu (press out water)
1/2 tbsp vanilla extract
vegan cream cheese or whipped cream (for topping)
- preheat the oven to 375 degrees fahrenheit (190 degrees celsius). in a food processor, combine the organic sweet potato puree, 1/3 cup maple syrup, arrowroot powder, pumpkin pie spice, almond butter, extra-firm tofu, and vanilla extract. blend until smooth and well combined.
- taste the mixture and adjust sweetness if needed by adding the additional 2 tablespoons of maple syrup. blend again to combine. grease a mini muffin tin or use paper liners. pour the sweet potato mixture into the mini muffin tin, filling each cup almost to the top.
- bake in the preheated oven for 28 minutes or until the pies are set and a toothpick inserted into the center comes out clean. allow the mini pies to cool for about 30 minutes and then transfer them to the fridge to cool overnight.
- before serving, top each mini sweet potato pie with a dollop of vegan cream cheese or whipped cream. serve and enjoy your delicious mini crustless vegan sweet potato pies!