Epic Vegan Sweet Potato Pie
Ingredients
The pie crust
The filling
-
1 ¾
cups
roasted sweet potato purée
-
1
cup
water
-
¾
cup
maple syrup
-
¼
cup
raw cashews
-
2
Tbsp
cornstarch
-
2
tsp
vanilla extract
-
1
tsp
ground cinnamon
-
½
tsp
ground nutmeg
-
¼
tsp
sea salt
For serving
-
to taste
dairy-free whipped cream
Instructions
- Preheat the oven to 375°F (190°C).
- Roast sweet potatoes by halving them and placing them cut side down on a baking sheet. Bake until tender.
- Once baked, steam the sweet potatoes for 5 minutes, then peel and mash them.
- Soak cashews in hot water for 15-20 minutes, then drain.
- Prepare the pie crust if making homemade, and par-bake if necessary.
- Blend the mashed sweet potatoes with water, maple syrup, soaked cashews, cornstarch, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the filling into the prepared crust and smooth the top.
- Bake at 375°F (190°C) for 10 minutes, then reduce temperature to 325°F (162°C) and bake for 45-50 minutes.
- Let the pie cool at room temperature for 30 minutes, then refrigerate for about 3 hours before serving.
- Serve cold topped with dairy-free whipped cream.
Nutrition Facts (estimated)
Servings
10 slices
Calories
288
Total fat
9.9g
Total carbohydrates
46.9g
Total protein
2.5g
Sodium
186mg
Cholesterol
0mg
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