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This sweet potato pie is not just a tasty dessert, but it looks amazing in the center of the table!

Sweet Potato Pie [Vegan]

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Serves

8

Ingredients You Need for Sweet Potato Pie [Vegan]

  • 1 (9-inch) pie crust, homemade or store-bought
  • 3 medium sweet potatoes (about 1 3/4 pounds), cooked -OR- 1 (15 ounce) can sweet potato puree (about 1 3/4 cups)
  • 2 to 2 1/2 tablespoons cornstarch*
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg, or to taste
  • 1/4 teaspoon ground ginger, optional
  • 1/4 teaspoon salt
  • 2 (7.4 ounce) cans sweetened condensed coconut milk (about 1 3/4 cups)-OR-1 cup canned full fat coconut milk
  • 1/2 cup egg substitute*
  • 1 teaspoon vanilla extract or 1 tablespoon bourbon

How to Prepare Sweet Potato Pie [Vegan]

  1. Preheat oven to the temperature recommended for blind baking the pie crust.
  2. Make crust according to recipe or manufacturer's instructions.
  3. Remove the blind-baked crust to a cooling rack, and lower the oven temperature to 325°F.
  4. In a small bowl, whisk the cornstarch, cinnamon, nutmeg, ginger, and salt. Set aside.
  5. Peel the cooked sweet potatoes and add to a food processor, and process until smooth. -OR - break the sweet potato up into a large bowl and beat on high until smooth.
  6. Measure out 2 cups (save overage for something else), or add canned puree and place in a large mixing bowl.
  7. Add the cornstarch mix and beat on medium until combined, about 30 seconds.
  8. Add sweetened condensed milk, egg substitute, vanilla extract, and beat on low speed just until mixed.
  9. Place the cooled pie crust on a rimmed baking sheet, and then pour the filling into the pie crust; smooth the top.
  10. Bake 60-75 minutes, or until the filling looks set. It should jiggle very slightly in the center, when you nudge the pan.
  11. Internal temperature of the pie filling should be between 165-175 degrees F.
  12. Transfer pie to a wire rack, and allow to cool to room temperature, before placing in the refrigerator to chill for at the very least 4 hours.
  13. The filling sets and firms up as it cools. Store leftovers in the refrigerator for up to 5 days.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

If you use coconut milk instead of sweetened condensed coconut milk, then you may need to use 3 tablespoons of cornstarch. You also use 3/4 cup to 1 cup of sugar, as the sweetener. It will depend on the type of sweet potato you use. You also need to lower the egg substitute amount to 1/4 cup. Note: This recipes has been tested using granulated sugar and maple syrup, but use the sweetened coconut condensed milk for the best consistency.



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    About The Author

    photourl

    Katherine Henderson

    See My Recipes

    Hi I'm Katherine, a writer, foodie, activist, and creator of Simple Plant Based Life. This is where I share everyday meals and comfort food in a simple, approachable way. Eating vegan is body and soul nourishment, and it shouldn't be hard. It should be delicious and enjoyable. Bon appétit!

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