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The Only Vegan Sweet Potato Pie Recipe You’ll Ever Need

by | November 7, 2018

Hands up who loves a good sweet potato pie recipe? At my first Thanksgiving in the U.S. about twenty years ago I discovered sweet potato pie. As an Irish girl, oh boy was I confused. Potatoes in a dessert? What was this oxymoronic dish? I was a bit hesitant to try it, but I did anyway and holy moly was it delicious! It’s been a staple dessert at my Thanksgiving dinners every year since. Here’s a delicious pretty simple from scratch recipe that will sweeten up your Thanksgiving feast.

Vegan Sweet Potato Pie Recipe

Ingredients

For: 8 servings

vegan sweet potato pie recipe

By Lili Blankenhship/shutterstock



Pie Crust

1 1/2 cups all purpose gluten-free flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup non-dairy butter
1/4 cup cold water

Filling

2 cups cooked sweet potato, ( 2 medium sweet potatoes)
3/4 cup coconut cream
3/4 cup organic cane sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon fresh ginger, grated
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

1/8 tsp cloves

1/2 teaspoon salt
Topping coconut whipped cream


Instructions
Preheat oven 400 F. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow sweet potatoes to cool. In the meantime, prepare the crust and filling.

In a large bowl, add flour, sugar, and salt. Cut in non-dairy butter (make sure it’s cold) until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball.
Grease a 9-inch pie plate, roll out dough in between two pieces of parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough.Carefully flip the pie pan with the dough on top.

Carefully press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in refrigerator until ready

Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, nutmeg, cinnamon, cloves and salt. Process until smooth.

Pour filling into pie plate, cover the crimp edges with foil paper and bake in a preheated oven at 375 degrees for 40 minutes removing foil paper after 20 minutes. Remove from oven and allow to cool to firm up before slicing.

Serve topped with coconut whipped cream.

Enjoy!


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Julie Nealon

Associate Editor, USA | Contactable via Julie@raisevegan.com

Categories: Desserts, Vegan Recipes

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