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Purple Sweet Potato Pie

A piece of cake? How about a slice of pie! The thought of getting your hands on a slice will occu-pie your mind! The crust incorporates Suncore Foods® Hemp Seeds, Toasted Coconut Chips, and Rose Salt and this spud-tacular color is created using Suncore Foods® Purple Sweet Potato Supercolor Powder. Get yourself some Superfoods! Don't forget to grab a bag of our Purple Sweet Potato Supercolor Powder and create some spud-tacularly colored treats!

Created by the talented mother-daughter duo Beth and Lexi. Check out their Instagram @crowded_kitchen for more magical recipes!


For the crust:
¾ cup pecans
⅓ cup Suncore Foods® Hemp Seeds
⅓ cup Suncore Food® Toasted Coconut Chips
2-3 large medjool dates, halved and pitted
1 tbsp maple syrup
½ tbsp vanilla extract
½ tsp pumpkin pie spice
¼ tsp Suncore Foods® Rose Salt

For the filling:
1 cup cashews, soaked in room temp water 3-4 hours
1 7 oz container of vegan cream cheese
¼ cup maple syrup
¼ cup melted coconut oil
1 tbsp vanilla extract
½  tsp pumpkin pie spice
½  tsp cinnamon
¼  tsp Suncore Foods® Rose Salt
Suncore Foods® Purple Sweet Potato Supercolor Powder


1. For the crust: Add all ingredients to a food processor and pulse until everything is crumbly and sticks together when pressed between your fingers. Press into an 8 inch round fluted tart pan that has a removable bottom. Put in freezer for 10-15 minutes while making filling.

2. For the filling: Drain and rinse soaked cashews. Add everything to a blender, and blend until smooth and creamy. Pour over crust and smooth out  Return to freezer for a minimum of 4 hours or overnight.  Let sit for 10 minutes before slicing.  Top with a generous dollop of cinnamon coconut whipped cream, chopped nuts, and chopped Suncore Toasted Coconut Flakes.  Return uneaten portions to freezer and cover with aluminum foil or put in an airtight container.

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