Vegan Purple Sweet Potato Pie 

Ingredients: For the crust: – 1 1/2 cups all-purpose flour – 1/2 cup vegan butter, chilled and cubed – 1/4 teaspoon salt – 2-4 tablespoons ice water

For the filling: – 2 cups mashed purple sweet potatoes (about 2 medium-sized potatoes) – 1/2 cup coconut milk (full-fat) – 1/2 cup brown sugar – 1/4 cup maple syrup

– 2 tablespoons cornstarch – 1 teaspoon vanilla extract – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/4 teaspoon ground ginger – Pinch of salt

Instructions: 1. Preheat your oven to 375°F (190°C). 2. To make the crust, combine the flour and salt in a large mixing bowl. Add the chilled vegan butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 

While the dough chills, prepare the filling. In a mixing bowl, combine the mashed purple sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth. 

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess dough hanging over the edges. Crimp the edges as desired. 

1. Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula. 2. Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.

1. Once baked, remove the pie from the oven and let it cool completely before slicing and serving. 2. Optionally, you can serve the pie with vegan whipped cream or coconut whipped cream for an extra treat.

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