This sweet potato pie is not just a tasty dessert, but it looks amazing in the center of the table!
Sweet Potato Pie [Vegan]
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]
- Preheat oven to the temperature recommended for blind baking the pie crust.
- Make crust according to recipe or manufacturer's instructions.
- Remove the blind-baked crust to a cooling rack, and lower the oven temperature to 325°F.
- In a small bowl, whisk the cornstarch, cinnamon, nutmeg, ginger, and salt. Set aside.
- 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.
- Measure out 2 cups (save overage for something else), or add canned puree and place in a large mixing bowl.
- Add the cornstarch mix and beat on medium until combined, about 30 seconds.
- Add sweetened condensed milk, egg substitute, vanilla extract, and beat on low speed just until mixed.
- Place the cooled pie crust on a rimmed baking sheet, and then pour the filling into the pie crust; smooth the top.
- Bake 60-75 minutes, or until the filling looks set. It should jiggle very slightly in the center, when you nudge the pan.
- Internal temperature of the pie filling should be between 165-175 degrees F.
- 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.
- The filling sets and firms up as it cools. Store leftovers in the refrigerator for up to 5 days.
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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