This gluten-free, vegan sweet potato tart has a silky texture with the spice and flavor of a classic sweet potato pie. It’s topped with maple-sweetened coconut cream and salty-sweet toasted pepitas.
I’m stopping in just ahead of our Thanksgiving dinner to share a gluten-free, vegan sweet potato tart recipe. Made with roasted sweet potatoes, coconut milk, and spices, it captures all the flavors of a traditional sweet potato pie with the added punch of fresh ginger and the brightness of lemon. It’s topped with pillowy whipped maple coconut cream and salty sweet pepitas.
You’ll find the full recipe over on the Reducetarian blog. The Reducetarian Foundation is dedicated to helping folks make better choices, one meal or ingredient at a time. Not everyone is able to commit to sweeping dietary changes, but we can all commit to the kind of small changes that add up. Changes like switching out a favorite dessert made with animal products to one that’s plant-based.
This Thanksgiving is going to be smaller than most years. I’ve mentioned it before, but it’s also an excellent time to change things up, try recipes that might get the side eye from tradition-loving relatives, and make yourself happy. Might I suggest you begin with this silky vegan sweet potato tart?
Get the recipe over on the Reducetarian Foundation site.
I am OBSESSED with the flavors of this tart and how you styled it. Love that it’s vegan too. Going to check out the recipe!