Vegan Sweet Potato Pie
Ingredients
The filling
-
2
lb
garnet sweet potatoes
-
¾
cup
coconut milk
-
¼
cup
melted vegan butter
-
2
teaspoons
cinnamon
-
1
teaspoon
ground ginger
-
½
teaspoon
allspice
-
¼
cup
maple syrup
-
½
cup
cane sugar
-
½
teaspoon
sea salt
-
¼
cup
cornstarch
-
½
teaspoon
vanilla extract
The crust
Instructions
- Preheat the oven to 350°F (180°C) and prepare the pie crust, pricking the bottom and pre-baking for 10 minutes.
- Preheat the oven to 400°F (200°C) and bake the sweet potatoes for 50-60 minutes until fully cooked.
- Remove the skin from the sweet potatoes and puree them in a food processor until smooth.
- In a large bowl, combine the pureed sweet potato with all the filling ingredients and mix well.
- Let the filling rest for 15-30 minutes covered with a kitchen towel.
- Lower the oven temperature to 350°F (180°C), pour the filling into the pre-baked pie crust, and bake for 60 minutes.
- Cool the pie on a wire rack, then refrigerate for at least 4-6 hours before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
227
Total fat
9g
Total carbohydrates
38g
Total protein
2g
Sodium
205mg
Cholesterol
0mg
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