Vegan Sweet Potato Pie
A deliciously creamy and spiced pie that captures fall flavors, perfect for any occasion and dietary preference.
Equipment
- Mixing Bowls:
- Pot for boiling
- Oven
- Pie dish
Ingredients
- 1 pound sweet potatoes about 2 medium
- 3/4 cup full-fat coconut milk
- 1 cup brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 4 Tbsp cornstarch
- 1 serving Vegan whipped cream optional for serving
Instructions
- Prepare your vegan pie crust according to the instructions and refrigerate for a bit.
- Preheat the oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in water until fork-tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a mixing bowl until smooth.
- Add coconut milk, brown sugar, vanilla extract, spices, salt, and cornstarch to the mashed sweet potatoes. Mix until well combined and smooth.
- Pour the sweet potato filling into the prepared vegan pie crust, spreading it evenly.
- Bake for 55-60 minutes until the filling is set but slightly jiggly in the center.
- Cool the pie for about an hour before slicing.
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Notes
Store leftovers in the refrigerator for up to 3-5 days. You can also freeze for up to 3 months.