Vegan Sweet Potato Pie
User Reviews
4.9
Vegan Sweet Potato Pie
Description
The crust is prepared by pulsing flour, sugar, and salt with frozen vegan butter until crumbly, then adding ice-cold water to form a dough. After chilling, the dough is rolled out and fitted into a pie plate, chilled again to firm before baking. This results in a tender, flaky crust free of animal products.
The filling is made by boiling peeled, cubed sweet potatoes until tender, then draining and mashing them. Coconut milk is used as a rich, plant-based liquid alongside light brown sugar for sweetness. Spices including cinnamon, ground ginger, nutmeg, vanilla, and cornstarch for thickening are mixed in to create a smooth filling. The pie is baked until set with a warm aroma.
This vegan pie makes a perfect seasonal dessert suitable for those avoiding animal ingredients. It can be prepared ahead of time, and leftovers keep well refrigerated or frozen without losing flavor or texture.
Storing tips include wrapping tightly to freeze for up to three months, then thawing before serving. Freshness is best maintained by consuming within a few days when refrigerated.
Ingredients
For the vegan pie crust:
- 1 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) vegan butter frozen and cut into cubes, unsalted
- 4 tablespoons water ice cold
Sweet Potato Pie Filling
- 1 ½ pounds sweet potato about 2 large, or 3 cups mashed, peeled and cubed
- ¾ cups coconut milk using the hardened cream, can, full-fat
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
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.
Notes
- This pie can be made in advance; refrigerate leftovers up to 5 days to retain freshness.
- To freeze, cool completely and wrap tightly in plastic wrap followed by foil; freeze up to 3 months.
- Thaw frozen pie in the refrigerator before serving to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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