Vegan Sweet Potato Pie
This Vegan Sweet Potato Pie offers a delightful twist on a classic dessert, combining creamy sweet potato filling with a crispy homemade pie crust, perfect for gatherings and cozy nights in.
Ingredients
For the crust
- 1 each 8" My GF Homemade Unbaked Pie Crust Provides a crispy texture that complements the filling.
For the filling
- 1.5-2 lb sweet potato Should yield approximately two cups mashed.
- ¾ cup almond milk Keeps the filling dairy-free.
- 3 tbsp tapioca starch Plus 1 tsp for thickening.
- ½ cup cane sugar Or substitute with coconut sugar.
- 1 tsp vanilla Adds aromatic sweetness.
- ½ tsp cinnamon Warm spice that complements the pie.
- ½ tsp nutmeg Enhances the overall warmth.
- ¼ tsp allspice Adds an additional layer of warmth.
- ¼ tsp pink salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 356°F (180°C).
- Use a fork to pierce the bottom of the pie crust.
- Cover the crust with parchment paper and fill it with dried beans or rice.
- Bake the crust for 8-10 minutes until lightly golden.
- Remove the crust and cover the edges with aluminum foil to prevent over-browning.
Cooking the Filling
- In a medium saucepan, boil water and add chopped sweet potato; cook for 15-20 minutes until tender.
- Drain and mash the sweet potatoes until smooth.
- Blend the mashed sweet potato, almond milk, tapioca starch, cane sugar, vanilla, nutmeg, cinnamon, allspice, and pink salt until smooth.
- Pour the filling into the pre-baked pie crust.
- Bake for approximately 40 minutes, until the filling is firm.
- Cool the pie for 2-3 hours before slicing.
Notes
To ensure perfect cooking, a toothpick inserted in the center should come out clean. You may roast the sweet potatoes for a deeper flavor.