The ultimate matrimony of sweet potato pie and pecan pie morphed into a fluffy, vegan DONUT. These decadent rounds of glory will have you hooked in just one blissful bite. Ok friends, your all-time favorite pie, GO!
Mine would have to be apple, closely followed by chocolate pecan pie.
Believe it or not, I’ve never even tried sweet potato pie! I know it’s more of a southern thang, so now that I’m living in good ol’ Alabama, maybe this year will be my first.
From what I do know, I already love it. I’m all about it. In fact, I decided to make a donut out of it.Growing up, my Dad LOVED pecan pie. I have the sweetest memories of us sitting around the table after dinner eating a warm slice topped with a dollop of cool whip or vanilla ice-cream.
And then he found out his cholesterol was off the charts and we started only eating pie around the holidays. Way to stay strong, Pops!
If only I had known my way around in the kitchen back then and could have turned the delicacy into a healthy, portable treat. Something with the power of omega-rich flax, vitamin-filled sweet potato and fiberlicious oats.One of the best things about these donuts is they are made completely in the blender. Everything from the luscious batter to the sticky-sweet date glaze. Yep, the glaze is entirely made of DATES! It imitates the gooey texture and sweet, caramel-like taste of pecan pie filling to a T! GUYS, how awesome is FOOD?!
Though I am not vegan myself, creating vegan recipes encourages me to get ultra creative and step out of kitchen comfort zone, which I LOVE. Especially when it results in incorporating more natural, plant-based foods into chili, caesar salad, magic bars and tacos!These donuts are brimming with nutrients and pack over 4 grams of fiber each. They also call for a small, but mighty, dose of turmeric because I can’t resist its wonderful anti-inflammatory properties and gorgeous golden hue.
Enjoy these plant-powered donuts as a nutritious breakfast, mid-morning snack or post-dinner treat to satisfy the sweet tooth. Your friends, family and taste buds will never believe they are eating a healthy, vegan treat!
Vegan Sweet Potato Pecan Pie Donuts
- **Date Glaze**
- 1/2 cup pitted dates
- 3-4 tbsp hot water
- 1 flax egg 1 tbsp ground flax + 2.5 tbsp water
- 1 1/4 cup old fashioned oats
- 1/2 cup roasted sweet potato
- 1/4 cup + 1 tbsp unsweetened almond or cashew milk
- 3 tbsp pure maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground turmeric
- Pinch of sea salt
- 1 tsp baking powder
- 3 tbsp crushed pecans
- Soak dates in a bowl of warm water for 15 minutes. Drain.
- Combine ground flax and water in a small bowl and stir. Let rest for 5 minutes to thicken.
- Preheat oven to 350 degrees F. Coat a 6-cavity donut pan with nonstick cooking spray.
- Add pitted dates to food processor. Pulse/mix on low until small bits remain. Then stream in 3-4 tbsp hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically. Transfer to a small bowl or squeeze bottle if you have one. Clean out food processor.
- Add oats to food processor and blend until ground. Add sweet potato and blend until smooth. Add flax egg, almond milk, maple syrup, coconut oil, vanilla, cinnamon, turmeric and a pinch of sea salt. Blend until smooth. Add baking powder and blend for another 5-10 seconds, until combined.
- Divide batter evenly into donut slots. I like to spray the back of a teaspoon with cooking spray and use that to smooth out the batter.
- Bake for 13-15 minutes. Cool completely before removing donuts from pan and transferring to a wire rack. Drizzle or spoon 2-3 tsp of date glaze on each donut. Top with crushed pecans. Serve!
You will likely have date glaze leftover -- use it for a topping on fruit, yogurt or toast!