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Purple Sweet Potato Carrot Pie

This fall, purple is the new orange so move over pumpkin pie, there's a new seasonal favorite that's occu-pie-ing our mind! This dreamy creamy vibrant royal Purple Sweet Potato Carrot Pie filling is made using Suncore Foods® Purple Sweet Potato Powder & Suncore Foods® Ebony Carrot Powder! Your fall gatherings won't be the same without it. Grab your plates and make way for this Purple Sweet Potato Carrot Pie! Trust us, it's an autumn game changer!  

Ingredients

Crust:
1 1/2 cups white flour
1 cup whole wheat flour
2 tbsp powdered sugar
1/2 cup coconut oil, cold & solid
1/4 cup water, cold (more as needed)
1/2 tsp salt

Sweet Potato Filling:
1/4 cup Suncore Foods® Purple Sweet Potato Powder
2 tbsp Suncore Foods® Ebony Carrot Powder
1 1/2 cups full fat coconut milk
1 cup plant-based milk
1/4 cup maple syrup
1 tsp agar agar powder
1/4 tsp salt

Directions

1. Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Chill dough for at least 10 minutes. Roll dough into a large circle and carefully lift the dough and place on the prepared pan. Bake at 180c for 25 minutes or until crust turns golden brown. Allow to cool completely.

2. Dissolve Suncore Foods® Purple Sweet Potato Powder & Suncore Foods® Ebony Carrot Powder in 1 cup of plant-based milk. In a saucepan heat coconut milk, add in sweet potato milk mix and bring to a boil. Then add in agar powder, salt, stirring constantly until agar dissolved. Whisk in maple syrup and allow mixture to simmer for 1 minute.

3. Turn off the heat, strain mixture through a fine mesh sieve. Allow mixture to cool for 5-10 minutes. Gently pour into the tart. Place tart in the fridge to set. At least 4 hours. Enjoy!