Sweet Potato Pie
This rich and creamy Sweet Potato Pie is a delightful vegan twist on a classic dessert, perfect for any occasion.
Discover the warm flavors of fall with this delectable Sweet Potato Pie, a completely vegan dessert that will impress everyone at your table.
Made with wholesome ingredients and a buttery crust, this pie is both satisfying and nutritious.
Ideal for holidays or a cozy family gathering, this recipe from vegancooking.recipes will have you going back for seconds!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes can be substituted with pumpkin for a different flavor. Use a gluten-free pie crust if necessary.
Tips & Notes
- •To enhance the flavor, try adding a tablespoon of almond butter or peanut butter to the filling.
- •For a decorative touch, sprinkle some chopped pecans on top before baking.
Recipe Variations
- •Add a tablespoon of peanut butter for a nutty flavor.
- •Top with a layer of vegan marshmallows for a toasted pie.
Storage & Freezing
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; just thaw in the refrigerator before serving.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, this pie can be made a day ahead and stored in the refrigerator. Just let it cool completely before wrapping it.
What can I use as a sweetener instead of maple syrup?
You can use agave syrup, brown sugar, or coconut sugar as alternatives.
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This rich and creamy Sweet Potato Pie is a delightful vegan twist on a classic dessert, perfect for any occasion.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Peel and cube the sweet potatoes, then boil them in a pot of water for about 15-20 minutes or until tender.
- 3
Drain the sweet potatoes and mash them in a large mixing bowl until smooth.
- 4
Add coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Mix until well combined.
- 5
Pour the sweet potato mixture into the prepared vegan pie crust, smoothing the top with a spatula.
- 6
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- 7
Remove the pie from the oven and let it cool at room temperature for at least 30 minutes before slicing.
- 8
Serve chilled or at room temperature, optionally topped with coconut whipped cream.
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