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Vegan Purple Sweet Potato Tart With Date-Almond Crust

Lentine Alexis
by Lentine Alexis
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Vegan Purple Sweet Potato Tart With Date-Almond Crust

Tell all of those boring, orange pies to make space on the table this year, because this purple sweet potato tart is going to be the star of your Thanksgiving feast. Not only is it velvety and lightly spiced, it’s also vegan, grain-free — and brings an unexpected pop of deep purple to any spread. Good luck saving second helpings of this special treat.

Purple Sweet Potato Tart With Date-Almond Crust


For the crust

  • 1/2 teaspoon salt
  • 1 cup (100g) almonds
  • 1 cup (100g) unsweetened shredded coconut
  • 1 1/3 cups (235g) medjool dates, pitted
  • 3 tablespoons coconut oil

For the filling

  • 3 cups (600g) purple sweet potatoes, roasted with skin removed
  • 1/2 cup (170g) maple syrup
  • 2/3 cup (139g) coconut oil, melted
  • 4 tablespoons almond or coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2–4 tablespoons cold water


In the bowl of a food processor, fitted with the blade attachment, pulse together the almonds, coconut and salt until a coarse meal forms. (You don’t want any big chunks of almond to remain, but you don’t want almond butter.) Pour the mixture out into a large bowl and set aside.

Next, process the dates and coconut oil until the mixture is smooth like a paste. Transfer the date paste to the bowl with the almond mixture and work it into a cohesive dough with your hands. Press the well-combined mixture into a 9-inch tart pan with a removable bottom, then place the crust in the refrigerator to chill while you make the filling.

Wash the food processor bowl and blade. Chop the roasted, de-skinned purple sweet potatoes into chunks. In the food processor bowl, combine the potato with the maple syrup, coconut oil, milk, vinegar and spices. Process until smooth. Add water by the tablespoon, if necessary, until the potato mixture is smooth and creamy.

Transfer the sweet potato filling to the prepared crust. Smooth the filling evenly over the crust, pressing with the back of a spatula to decoratively finish the surface of the tart. Chill for at least 2 hours to set. Then slice and serve.

Serves: 12 | Serving Size: 1/12 of a 9-inch tart

Nutrition (per serving): Calories: 309; Total Fat: 22g; Saturated Fat: 16g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 107mg; Carbohydrate: 29g; Dietary Fiber: 5g; Sugar: 17g; Protein: 3g

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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