You’re Invited To The Ultimate Plant-Based Holiday

Vegan Sweet Potato Pie

Recipe type: Dessert

Cuisine: Vegan

Serves: 8

What you’ll need:

Pie Filling

  • 3/4 cup cane sugar
  • 2 sweet potatoes, cooked
  •  1 3/4 cup unsweetened coconut  milk
  •  Pumpkin Pie Spice
  •  2 tsp pure vanilla extract

Whipped Coconut Cream

  • 1 can chilled full-fat coconut milk (fat solids only)
  •  2 teaspoons confectioners sugar or maple syrup
  •  1/2 teaspoon vanilla extract
How to make it:
  1. Preheat your oven to 350 degrees
  2. Place all of your pie filling ingredients into  a blender or a food processor and process until smooth, creamy and free of lumps. Taste and adjust spices to taste.
  3. Pour into the pie shell and bake until an inserted toothpick comes out clean.
Whipped Coconut Cream
  1. Strain and pour out the liquid  you’ll use only the cream part, not the liquid.
  2. Pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla  and whip some more until fully incorporated. Spread evenly onto pie and refrigerate.

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