Sweet Potato Pie

Sweet Potato Pie is a dessert favorite for Thanksgiving or any other holiday! It is one of my favorite desserts any time of the year. I finally found a plant-based version!!! Now I’m really ready to bring the dessert to our family holiday dinner.

Sweet Potato Pie

This Sweet Potato Pie offers all the wonderful flavors of a classic sweet potato pie while being entirely plant-based. It’s a perfect dessert for Thanksgiving or any special occasion, and it’s sure to be enjoyed by everyone.

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 1 pie

Calories 320 kcal

Ingredients

  

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For the pie filling

• 2 cups cooked and mashed sweet potatoes about 2 medium sweet potatoes
• 1/2 cup full-fat coconut milk from a can
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup pure maple syrup
• 2 tablespoons melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the pie crust

• 2 cups All-Purpose Flour
• ¼ tsp Salt
• ¾ cup Plant-Based Butter
• 8 tbsp Ice Water

Instructions

 

For the Pie Crust

• Mix the flour and salt in a medium mixing bowl.
  2 cups All-Purpose Flour, ¼ tsp Salt
• Cut the chilled plant-based butter into the flour using a pastry blender or fork until the fat is in small pieces.
  ¾ cup Plant-Based Butter
• Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the pie dough starts to clump together on it’s own. The dough should look crumbly, but hold together. The dough shouldn’t be wet or sticky.
  8 tbsp Ice Water
• On your countertop, lay out a piece of plastic wrap (I use 2, laid out in a cross shape.) Dump the crumbly pie dough in the center of the plastic wrap. Very tightly wrap the dough into a flat disk so that the dough doesn’t appear crumbly at all. Refrigerate for 2 hours before rolling out.
• After chilling the dough, unwrap it and place it on a liberally floured surface. Start rolling from the center of the dough, out to the edges. Roll out the pie dough in different directions to achieve a roughly circular shape.
• Roll out the dough until the dough is at least 2 inches larger than your pie plate. Gently lift the pie dough from your work surface using your metal spatula, and transfer it to your pie plate.
• Making sure the dough lays flush with your pie plate, all the way into the corners. Leave 1 inch (2.5 cm) of excess for folding and fluting the edges, and cut away the rest.
• Use your fingers to gently mend any cracks by lightly pinching and massaging them to smooth them out.
• Slowly and gently fold the excess dough under itself to make a smooth, clean edge, folded on the lip of your pie plate.
• Use the thumb and index finger of your dominant hand and the thumb of your non-dominant hand to pinch/flute the edge of your pie crust. Use a fork to pierce holes in the bottom of the crust.
• Chill or freeze your pie crust until ready to use.

For the Pie Filling (while crust is resting in the refrigerator)

• In a mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all the ingredients are well combined and the mixture is smooth.
  2 cups cooked and mashed sweet potatoes, 1/2 cup full-fat coconut milk, 1/2 cup brown sugar or coconut sugar, 1/4 cup pure maple syrup, 2 tablespoons melted coconut oil or vegetable oil, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
• Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.

Baking the Pie

• Preheat your oven to 350°F (175°C).
• Place the filled pie crust in the preheated oven and bake for 45-50 minutes, or until the pie is set. You can check for doneness by inserting a toothpick into the center; it should come out clean when the pie is done.
• Once baked, remove the pie from the oven and allow it to cool on a wire rack.
• After the pie has cooled to room temperature, you can refrigerate it for a few hours or overnight to allow it to set further and enhance the flavors.
• Slice and serve your delicious Vegan Sweet Potato Pie. Optionally, top with dairy-free whipped cream or a sprinkle of cinnamon (optional) before serving.

Notes

Before making the pie crust, chill all ingredients and tools. Ref Recipe: Flaky Vegan Pie Crust » I LOVE VEGAN

Nutrition information is for a slice of Sweet Potato Pie (assuming the pie is sliced into 8 equal servings): Ref Recipe: Vegan Sweet Potato Pie - Healthy Diet (healthydiet4ever.com)

Nutrition

Calories: 320kcal

Keyword Plant-Based, Vegan

Tried this recipe?Let us know how it was!

Bon Appetit!