Vegan Sweet Potato Pie
Ingredients
The filling
-
1½
cups
baked sweet potato (tightly mashed)
-
½
cup
coconut sugar
-
½
cup
maple syrup
-
½
cup
coconut cream
-
3
tablespoons
tapioca starch
-
1
teaspoon
ground cinnamon
-
1
teaspoon
vanilla extract
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
fine sea salt
The crust
-
1
unbaked vegan pie crust
Instructions
- Preheat the oven to 350ºF and prepare the pie crust in a 9-inch pie plate.
- In a food processor, combine the mashed sweet potato, coconut sugar, maple syrup, coconut cream, tapioca starch, cinnamon, vanilla, nutmeg, and salt, and process until smooth.
- Pour the filling into the unbaked pie crust and smooth the top.
- Cover the edges of the crust with foil to prevent burning.
- Bake for 55 to 60 minutes until the filling is darker and the crust is golden.
- Let the pie cool for 1 hour at room temperature.
- Transfer the pie to the fridge to chill for 4 to 6 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
8
Calories
285
Total fat
12g
Total carbohydrates
43g
Total protein
2g
Sodium
211mg
Cholesterol
0mg
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