Vegan Purple Yam /Sweet potato cup size pie tarts

Vegan Purple Yam /Sweet potato cup size pie tarts
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 350.6
  • Total Fat: 20.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 78.3 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Vegan Purple Yam /Sweet potato cup size pie tarts calories by ingredient
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Introduction

This is NOT your traditional sweet potato pie. I always wanted to try a purple yam/sweet potato pie since I saw a photo of it. I decided for portion control, I would make the tart size. This is the first time I am making them this way. So here goes! This is NOT your traditional sweet potato pie. I always wanted to try a purple yam/sweet potato pie since I saw a photo of it. I decided for portion control, I would make the tart size. This is the first time I am making them this way. So here goes!
Number of Servings: 16

Ingredients

    1 cup, chopped Pecans
    0.5 cup Quaker Oats Old-Fashioned Rolled Oats
    1 cup Flour - Whole Wheat Pastry Flour (Bobs Red Mill) (by AKHOCKEYCHIC)
    16 tbsp Nutiva Coconut Oil extra virgin non-GMO
    2 tbsp Maple Grove Farms 100% Pure Maple Syrup
    3 tbsp Argo Cornstarch
    12 tsp Dark Brown Sugar, Pure Cane Sugar
    .75 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
    1 tsp Nutmeg, ground
    1 tsp Cinnamon, ground
    0.50 tsp Himalayan Pink Sea Salt (by LUCKLYS)
    1200 gram(s) Ube (Purple Yam) (by SUMANGIL)

Tips

You can make this into a 9 inch pie with regular sweet potatoes if you're not as adventurous as I am. If you like you can make whipped cream from coconut milk cream and Confectioner's sugar.


Directions

Wash and Bake the yams/sweet potatoes on a foil lined cookie sheet or cover the oven rack with foil in the oven at 350 degrees until very soft.
Add pecans and rolled oats to a blender and grind to a powder. Make sure you don't overblend you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well.
Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture.
Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed.
Arrange the cupcake papers or line the each section of the cupcake pan with pastery paper for easy clean up.
Transfer mixture into each cupcake section or into a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan. if making cupcake pie tarts just press the the mixture in the bottom of the cupcake papers.
If make a pie poke holes in bottom and sides of the crust. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let the crust cool before filling.
While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into prebaked pie crust.
Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.


Serving Size: makes 12- 16 sweet potato or purple yam pie tarts.

Number of Servings: 16

Recipe submitted by SparkPeople user PAMJSB55.

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