Vegan Sweet Potato Pie
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4.9
90 reviews
Excellent
Vegan Sweet Potato Pie
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Vegan sweet potato pie is a rich, creamy dessert made with coconut milk and warm fall spices. It's a lighter take on a classic dessert and perfect for the holidays!
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Ingredients
For the vegan pie crust:
- 1 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted vegan butter frozen and cut into cubes
- 4 tablespoons ice cold water
Sweet Potato Pie Filling
- 1 ½ pounds sweet potatoes about 2 large, or 3 cups mashed, peeled and cubed
- ¾ cups can full-fat coconut milk using the hardened cream
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
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Instructions
Vegan Pie Crust
- Add flour, sugar, and salt to a food processor. Pulse 2-3 times to combine. Add cold cubed butter and continue to pulse 7-8 times until crumbly. Slowly pour in ice cold water and continue to pulse until a dough ball forms.
- Transfer dough to a sheet of plastic wrap. Form into a ball and press into a flat disc. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
- Remove the disc from the fridge and lightly flour a clean surface. Place the disc on top and sprinkle again with more flour. Lay wax paper on top of the disc and roll out to a 12-inch circle. Transfer dough to a 10-inch pie plate, lightly pressing into the dish. Trim off excess dough and crimp edges, if desired. Prick the base of the crust a few times with a fork and place in the freezer for about 5 minutes.
Sweet Potato Pie Filling
- Preheat oven to 400°F. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 20 minutes. Drain, spread out on a flat surface and allow to dry completely.
- Add cooked sweet potatoes and remaining ingredients to a food processor (stand mixer or whisk/bowl would also work) and process until smooth, about 10 seconds. Pour pie filling into prepared pie crust and smooth out the top.
- Bake at 400°F for 15 minutes and then reduce the oven temperature to 350°F and continue baking for 35-40 more minutes. The center will still be slightly jiggly and the edges will be set.
- Allow the pie to cool completely on a cooling rack, about 1 hour. Enjoy after it cools, or for best results, transfer to the refrigerator and chill for at least 4 hours.
Equipments used:
Notes
- How to store & reheat
- This vegan sweet potato pie is excellent for making in advance. While leftovers will last quite a while in the fridge, up to 5 days to make sure your pie is as fresh as possible, I wouldn’t make it more than a day or two in advance for Thanksgiving or another celebration.
- To freeze let it cool completely, wrap it tightly in plastic wrap, followed by a layer of foil. The pie can be stored in the freezer for up to 3 months, and then thawed in the refrigerator before serving.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
2g
Sodium
361mg
(15%)
Potassium
394mg
(11%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
12067IU
(241%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Sodium | 361mg | 15% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 12067IU | 241% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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