Mini Sweet Potato Pies with Maple Cashew Cream (No Bake, Vegan, Paleo, Gluten Free, and Healthy!)

I am so excited to share this recipe with you today! Ok, well, I am excited about every recipe I share with you.  I have to give credit where credit is due. If you follow me on Instagram, then you probably already see my yummy weekly posts about my trip to The Uprooted Kitchen.  They are my favorite food truck here in the valley and they serve the BEST vegan/vegetarian dishes around.  During sweet potato season (which is now) they make these little sweet potato pies using local sweet potatoes.  I LOVE eating locally and seasonally when I can! The Uprooted Kitchen’s pies are the inspiration for my Mini Sweet Potato Pies with Maple Cashew Cream recipe.

I have actually never had sweet potato pie in the traditional sense; we are more of a pumpkin pie kind of family. But this sweet potato pie is a guaranteed crowd pleaser.  They are really more like a sweet potato pie parfait.  A simple crust made from dates and walnuts, with a creamy and slightly sweet, sweet potato custard, topped with a smooth maple cream.  You can top it all off with some extra nuts and chocolate chips for crunch (just like Uprooted does).  I brought some of the leftovers from my photo shoot to work and they were a big hit!  They taste pretty darn close to my inspiration.

I picture these Mini Sweet Potato Pies with Maple Cashew Cream used in a couple of different ways.  You are more then welcome to make this in a pie dish, but just remember that the filling is more of a pudding consistency and doesn’t set like a pie normally does.  That is the reason why I like to make these in individual cups.  Any cup will do, and you can even buy disposable cups to prevent from having to buy all new containers.  Individual servings are also a great way to portion control and not over indulge in sweets.  You can feel good about eating and serving these because I use very little unrefined sweetener, and you receive a good dose of vitamins from the sweet potato.

A Homemade Party Favor

These Mini Sweet Potato Pies with Maple Cashew Cream make really good holiday gifts for coworkers, family, or friends.  Put them in a nice jar and add a pretty bow for added flare.  You could even give these away as a party favor. People tend to eat too much at holiday meals anyway, and are usually too stuffed for dessert.  Why not send them home with dessert instead?  A perfect end to a fun party.

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Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Sara

Ingredients

• Crust:
• 1 cup pitted soft dates
• 1 cup walnuts any nut or seed will do
• Pinch salt
• Filling:
• 2 medium sweet potatoes cooked and peeled (cook in 400° oven until tender - about 15 minutes - cool and peel)
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon cinnamon ground
• 2 Tablespoons chia seeds
• Maple Cream:
• 1 cup raw cashews soaked in water for at least one hour, drained and rinsed
• 2 Tablespoons maple syrup
• 2 teaspoons vanilla extract
• 4 Tablespoons walnuts
• 4 Tablespoons chocolate chips

Instructions

1. For the crust: in a food processor pulse the walnuts to a crumble, add in the dates and salt, and pulse until a dough starts to form.
2. In six 7.4oz jars or twelve 4oz jars (or container of choice) divide up the date crust evenly and press down with your fingers.
3. For the filling: In the same food processor, or blender, add the sweet potatoes, milk, maple syrup, cinnamon, and chia seeds, and blend until creamy.
4. Divide the mixture up evenly into the containers.
5. For the topping: In a blender add the cashews, maple syrup, and vanilla. Run until smooth.
6. Divide the cashew cream on top of the sweet potato filling.
7. Sprinkle the tops with walnuts and chocolate chips.
8. Chill in the fridge at least one hour.
9. Store covered in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.