Ingredients:

For the  pie crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup vegan butter (cold and cubed)
  • 1/4 tsp salt
  • 3-4 tbsp ice-cold water

For the sweet  potato filling:

  • 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
  • 1/2 cup coconut milk (full-fat)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Instructions:

  1. Prepare the Pie Crust:
    • In a food processor, combine the flour and salt. Add the cold, cubed vegan butter.
    • Pulse until the mixture resembles coarse crumbs.
    • Slowly add ice-cold water, one tablespoon at a time, while pulsing the mixture, until the dough starts to come together.
    • Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll Out the Pie Crust:
    • Preheat your oven to 350°F (175°C).
    • Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish.
    • Transfer the crust to the pie dish, trim any excess dough, and crimp the edges as desired.
  3. Prepare the Sweet Potato Filling:
    • In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt.
    • Mix until well combined.
  4. Assemble the Pie:
    • Pour the sweet potato filling into the prepared pie crust.
  5. Bake:
    • Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and the crust is golden brown.
  6. Cool and Serve:
    • Allow the pie to cool on a wire rack for at least an hour before serving. It’s best served at room temperature or slightly chilled.
  7. Optional Toppings:
    • You can top your vegan sweet potato pie with coconut whipped cream or a sprinkle of cinnamon for added flavor.

Enjoy your vegan sweet potato pie! It’s a delightful dessert that can be enjoyed by vegans and non-vegans alike.