Sweet Potato Pie


  • 2+1/2 lb. (about 3 medium) sweet potatoes, peeled and cut into 2″ chunks
  • 2 Tbsp. arrowroot powder
  • 1 Tbsp. olive oil
  • 1/4 c. agave nectar
  • 1/2 c. organic brown sugar
  • 3/4 c. almond or coconut milk
  • 2 tsp. freshly grated orange zest
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt


  • 1/2 c. wheat-free flour blend
  • 1/3 c. packed brown sugar
  • 2 tsp. frozen orange juice concentrate
  • 1 tsp. olive oil
  • 1 tsp. Earth Balance margarine
  • 1/2 c. chopped pecans


  1. Cook and mash sweet potatoes. Add coconut milk, brown sugar, agave nectar, arrowroot, olive oil, orange zest and salt. Mix well. Combine topping ingredients and mix.
  2. Place sweet potato mixture into casserole dish and sprinkle with topping. Bake at 350 degrees F for about 20 minutes. Top with vegan marshmallows and place under broiler for a few minutes to brown.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.