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  • Prep-time: / Ready In:
  • Makes one 10-inch pie

There’s a reason that purple is the color of royalty: This gorgeous, flavor-packed sweet potato pie is truly majestic. A zesty blueberry sauce dials up the vibrancy of this decadent dessert, but the deep purple hue comes primarily from purple sweet potatoes in the filling. Their creamy composition makes for a velvety smooth texture, and their subtle sweetness is enhanced with lime zest and a little sugar. The homemade pie crust, which features the warming flavors of walnuts and cinnamon, provides the perfect base for the no-bake filling. Simply chill it in the fridge, add the blueberry sauce, and give yourself the royal treatment by enjoying a big slice.

Recipe from Forks Over Knives: Flavor!

For more decadent vegan pies, check out these tasty ideas:


  • 1 cup oat flour or whole wheat flour
  • 1 cup walnuts
  • 3 tablespoons pure cane sugar
  • 1 tablespoon brown or golden flaxseed meal
  • ½ teaspoon regular or sodium-free baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
  • 1 ½ lb. purple sweet potatoes
  • ¾ cup unsweetened, unflavored plant-based milk
  • ¼ cup + 2 tablespoons pure cane sugar or pure maple syrup
  • 3 tablespoons lime juice (preferably from Key limes)
  • 1½ tablespoons lime zest
Blueberry Sauce
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon pure cane sugar or pure maple syrup
  • 1 tablespoon lime zest


  1. Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper.
  2. For crust, in a food processor combine the first seven ingredients (through salt). Process until combined and nuts are ground. Add 2 tablespoons water; pulse to incorporate. The mixture will be crumbly, but it should bind when pinched between your fingers. If it doesn’t, add another 1 tablespoon water and pulse to combine.
  3. Spoon mixture into prepared pan. Use the bottom of a bowl or a ladle to press it evenly into bottom of pan. Bake 20 minutes. Transfer to a wire rack and let cool to room temperature.
  4. For filling, place the whole sweet potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender when pierced with a fork. Place sweet potatoes under cold running water to cool. When cool enough to handle, slip off and discard the peels. Transfer sweet potatoes to a bowl, lightly mash them, then transfer to a food processor. Add milk, sugar, lime juice, and lime zest; process until smooth.
  5. Spoon filling over cooled crust and smooth with a spatula. Chill at least 1 hour before serving.
  6. For Blueberry Sauce, in a small saucepan combine blueberries, sugar, and 3 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until blueberries begin to break down and the liquid is syrupy. Remove from heat. Stir in lime zest.
  7. To serve, release sides of springform pan from pie. Top pie with Blueberry Sauce.

Comments (5)

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Brooke Holliday2 months ago
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Suggestion on making it but free?

Forks Over Knives2 months ago
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Hi Brooke,
We reached out to the recipe creator to see what she suggested. While she hasn’t tested it, she thinks you could try replacing the walnuts with pumpkin seeds or sunflower seeds. Let us know how it goes!

Brooke Holliday2 months ago
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Sorry should be but not but

Leah2 months ago
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I made this for an Easter gathering and it was a HUGE hit! It’s so beautiful and so delicious. Did not make any modifications. I did make my own oat flour. It turned out perfectly. Everyone at the party was so impressed!!!

Lisa2 months ago
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I made this today and love it! I used Okinawa sweet potatoes and a couple leftover baked Japanese sweet potatoes (I ran short on the Okinawa’s). The Okinawa’s are very purple so the combo didn’t affect the color! I used oat flour in the crust. I also was short on lime juice so I used mostly a fresh squeezed orange and its zest. I used date sugar in the crust and medjool dates with a little date syrup in the filling because I don’t usually have any sugar around – and I love dates! It worked perfectly. The crust is wonderful, like a short bread. And the filling rich and creamy. The super simple blueberry sauce makes a nice light and fresh topping. Wonderful, will make again!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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