Sweet Potato Pie
Serves 830 mins prep60 mins cook
This plant-based sweet potato pie is a delightful twist on a family classic, perfect for holidays like Thanksgiving and Christmas. The recipe features a flaky crust and a rich filling made with sweet potatoes, coconut milk, and spices for a warm, festive flavor. Easy to make, it’s a comforting dessert that everyone will love!
0 servings
What you need
tsp salt
tbsp cinnamon
cup ice water
cup brown sugar
tsp nutmeg
cup cane sugar
can coconut milk
tbsp sugar
tbsp arrowroot starch
cup coconut oil
Instructions
1: Add flour, sugar, and salt to a food processor, pulse to combine. 2: Once combined, add vegan butter or coconut oil and pulse until the mixture is crumbly. 3: Stream in the ice water while blending until a rough dough forms. 4: Turn out the dough onto a floured work surface and knead until fully formed. 5: Shape the dough into a ball and roll it out to cover the pie pan. 6: Shape the dough in the pan, cut off excess, crimp the edges, and set aside. 7: Add all filling ingredients to a blender and blend until homogeneous. 8: Pour the filling into the raw crust. 9: Bake at 350°F for 50-60 minutes. 10: Let cool and refrigerate overnight to fully set. 11: Serve and enjoy.View original recipe