Vegan Sweet Potato Pie
User Reviews
5
Vegan Sweet Potato Pie
Description
The pie filling starts with boiled sweet potatoes that are peeled and mashed until smooth. Coconut milk and vegan butter add fat and creaminess without dairy. Brown sugar sweetens the mixture alongside vanilla extract and a blend of warming spices including cinnamon, pumpkin spice, ground ginger, nutmeg, and cloves, providing a classic autumnal flavor profile. Corn starch is incorporated to help thicken and stabilize the filling during baking.
The filling is poured into a prepared vegan pie crust and baked until the center is just set but still slightly jiggly, ensuring a creamy texture when cooled. Allowing the pie to cool for two hours helps it fully set and develop its flavors. The spiced filling and flaky crust make for a dessert that can be served chilled or at room temperature.
Boiling sweet potatoes instead of baking reduces caramelization but shortens prep time. Avoiding overboiling prevents excess water incorporation which can thin the filling. For more sweetness and flavor concentration, baking sweet potatoes prior to mashing is an option. Ensuring the filling is lump-free results in a smooth, velvety texture.
Ingredients
- 1 pie crust homemade or store-bought, vegan
- 2 pounds of sweet potatoes
- 1 cup coconut milk from a can, full fat
- 2 tablespoons vegan butter unsalted
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ¼ teaspoon ground ginger
- ½ teaspoon nutmeg ground
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup corn starch
Instructions
- Have the pie crust ready to go in the refrigerator.
- Peel and chop the sweet potatoes and place them in a large pot submerged in water. Bring to a boil, reduce the heat, and simmer for 20 minutes or until tender.
- Drain the potatoes and add them to a large bowl.
- Preheat the oven to 350 degrees F.
- Once the sweet potatoes are fully mashed and smooth, add all the remaining ingredients and mix for 2 minutes until fully combined.
- Slowly add the sweet potato into the pie crust and bake for 50 to 60 minutes, until the center is a bit jiggly.
- Remove the pie from the oven and let it cool down for 2 hours before serving.
Notes
- Do not overboil sweet potatoes to prevent excess water in the filling affecting texture.
- Baking sweet potatoes instead of boiling caramelizes and intensifies their natural sweetness.
- Properly puree potatoes to achieve a smooth, lump-free filling and creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 339mg | 14% |
| Potassium | 653mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 21453IU | 429% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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