sweet potato pie

Chocolate Sweet Potato Pie

So I posted this Chocolate Sweet Potato Pie a while back on IG and was just waiting to make it again to tweak the recipe a bit and here it is.

Perfection! In my mind and taste buds anyway!

Dairy free and with a base ingredient of vegetables but the smooth taste of chocolate – bring it to me now!

Print Recipe

Chocolate Sweet Potato Pie

Smooth sweet chocolate dessert, so good you'll never guess it's made from a vegetable.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Healthy
Keyword: dairy free
Servings: 4

Ingredients

  • 1 cup raw macadamia nuts
  • 1 TBS honey
  • 1 tsp vanilla extract
  • 1 tsp cocoa powder
  • 1 cup coconut cream chill in fridge over night, use only solid part
  • 1 cup baked sweet potato
  • 2 TBS honey
  • 2 TBS cocoa powder
  • 1 tbs grass fed gelatin the gelling kind
  • 1 TBS vanilla extract

Instructions

  • Bake the sweet potato with skin on until knife goes through the middle.*
  • Whiz macadamia nuts in a food processor until it turns basically into a paste. Scrape from sides a few times and then add the honey, vanilla extract and 1 tsp cacao powder. Whiz until well combined but not so long so that it all separates!
  • Press into a paper lined baking tin – or whatever you are using to make the cheesecake in. Little individual serves are fine or a larger cake tin – all turns out the same. Bake on 220C (428F) for approx 5 mins. Just until slightly browned. Pull out of the oven and leave to cool.
  • Whizz coconut cream in a food processor until peaks are starting to form. Slowly sprinkle in gelatin.
  • Then cut your sweet potato into small pieces and add them in one at a time. Then follow with the rest of the ingredients until well combined.
  • Pour into the cooked base, which has now cooled.
  • Chill in the fridge for 2 hours or overnight. Slice, add fruit of your choice and enjoy!

Notes

*Sweet Potato cooking time depends on the size of it and if you cut it up, but for me it’s about a hour on 220 C (428F). I don’t peel the sweet potato beforehand. I just shove it all in, as it’s much easier to remove the skin once cooked and cooled.
If you can remember to do it, it’s easier to bake and cool the night before. Just a note, don’t steam or boil it as too much moisture gets in the potato and it ruins the recipe.

So originally I called it it ‘cheezecake’ because it has the texture of a chilled cheesecake but without any actual cheese or dairy in it. However the search bots didn’t love Cheeze, so it gets a straightforward name now!

I love that this Chocolate Sweet Potato Pie uses a vegetable as the main ingredient as most non-dairy cheesecakes are all cashews. Cashews are fine if you are sprinkling a few on your green curry, but whole dishes made out of them are venturing into the too many polyunsaturated fats category and our attempts to be healthy are backfiring terribly. (Read more about the dangers of PUFAs here.)

Enjoy the vege smuggling in this one and let me know if you make it, I always love to see!

Choc on,

Kristy x

NB: For more dessert recipes, grab a copy of my dessert book Sweet Treats, all photographed beautifully by Adrian Alford Photography.

sweet treats book