Vegan Sweet Potato Pie Print Vegan Sweet Potato Pie Course Dessert Cuisine American Keyword pie, sweet potato, thanksgiving Prep Time 20 minutes Cook Time 32 minutes Total Time 52 minutes Ingredients Crust 1 cup pecans 1 cup rolled oats 2 flax eggs 2 tbsp flax + 5 tbsp filtered water pinch salt Filling 4 cups sweet potato, pealed and chopped 1/2 cup nut milk 1/2 cup pure maple syrup 3 tbsp arrowroot powder 1 tbsp pumpkin spice 1 tsp vanilla extract pinch salt Topping Dandies natural large marshmallows Instructions Preheat oven 350F – grease pie dish Add the chopped sweet potatoes to a steamer until soft While waiting, prepare the crust of your pie. Mix together your flax eggs and set aside to thicken. Add the pecans, rolled oats, and salt to blender (or food processor) until it turns into a crumble. Once the flax egg has thickened add it to the pecan and oat mixture – blend until well combined. Transfer crust to pie dish – use a spatula to evenly distribute the crust. Rinse out the blender (or food processor) and add the sweet potato with the remaining ingredients. Once fully combined spread this mixture over top of the pecan and oat crust. Bake for 32 minutes! Once done take large marshmallows and slice in half – place evenly on top of the pie and broil until they turn golden brown. Enjoy!