Beet Sweet Potato Pie

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: pie
  • Method: baking
  • Cuisine: american


Thanksgiving classic with a pretty pink twist! Beet Sweet Potato Pie with a tender oat crust and luscious dairy-free filling. Easy, healthy, and delicious!




  • 1 1/2 cup (180g) oat flour
  • 1/4 cup (65g) nut or seed butter
  • 1/4 cup (50g) coconut oil
  • Pinch of salt 
  • 35 tbsp warm water

Beet Sweet Potato Filling


  1. Preheat the oven to 375ºF.
  2. Combine the oat flour, nut/seed butter, coconut oil, and salt.
  3. Mix/knead, adding water slowly until you have a sticky ball of dough.
  4. Roll out between two pieces of wax paper.
  5. Flip into a greased pie pan, press/shape to fit, and crimp the edges. Set aside.
  6. Blend all the filling ingredients.
  7. Pour into the crust.
  8. Bake for 40-45 minutes at 375ºF.
  9. Cool, then chill overnight.
  10. Top with coconut whipped cream, chopped pecans, and a dusting of Love Beets Beet Powder.
  11. Eat!


  • Serving Size: 1 slice
  • Calories: 392
  • Sugar: 15g
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 52g
  • Fiber: 6g
  • Protein: 7g

Keywords: vegan, gluten-free, thanksgiving, oat, crust, healthy, dessert, dairy free, egg free