Vegan Sweet Potato Pie

 
 Who needs pumpkin, anyway? This sweet potato pie will change the way you bake this holiday season, and quite possibly, for seasons to come.

Who needs pumpkin, anyway? This sweet potato pie will change the way you bake this holiday season, and quite possibly, for seasons to come.

Adapted from Chocolate Covered Katie

| Yield: 8 servings |Time: 1 hour | 

 
 

 
 

Ingredients

For the crust

1 ½ cups ww pastry or all-purpose flour (gluten free blends also work well 

1 teaspoon salt

⅓ cup sugar of choice 

½ cup canola or vegetable oil 

2 to 4 tablespoons water

 

For the filling

15-ounce can sweet potato puree

1 ¾ cup milk of choice (really good with canned coconut milk)

2 teaspoon pure vanilla extract

2 tablespoon oil OR more milk of choice

¼ cup sugar – or you can decrease the milk by ¼ cup and use pure maple syrup

2 additional Tablespoon sugar

2 teaspoon cinnammon

⅛ teaspoon cloves

1 ½ tablespoon rolled oats

1 ½ tablespon ground flax

¼  teaspoon + ⅛ teaspoon salt

 

Preparation

Cook's Note: You can use your favorite pie crust or the one below! 

Begin by preheating oven to 200F.

In a large mixing bowl, combine dry ingredients. Add the oil, and stir. Add water as needed until it just sticks together but is not yet gummy.

Press evenly into a 9-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350F.

The crust will rise, so either use pie weights during baking or just press the pie crust back down after baking. Bake 15 minutes.

Let cool while you prep your filling.

Heat oven to 400F.

Blend all pie ingredients until completely smooth. Pour the filling into the crust and bake for 30 minutes on the center rack.

Don’t open the oven door, but turn off the heat and leave in the closed oven another 30 minutes.

Take out the still-underbaked pie, and let it cool. Then transfer the pie uncovered or very loosely covered to the fridge, where it will firm up after 5-8 hours or overnight.


 

 
 

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