Epic Vegan Candy Potato Pie
Switch over pumpkin pie, there’s a model new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to a couple of us. And we’ve all decided this one may even change pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and utterly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Merely 9 substances stand in your means. Preheat your ovens, it’s pie time!
Origin of Sweet Potato Pie
Sweet potato pie is a popular dessert all through the holiday season, significantly throughout the Southern United States, the place it originated throughout the African-American group.
It’s usually made with mashed sweet potatoes, evaporated milk, sugar, spices, and eggs. The ratio of some of those substances is what determines whether or not or not the pie is additional delicate or denser in texture.
Our impressed mannequin skips the milk and eggs and is after all sweetened nonetheless nonetheless delicate and fluffy just like the true deal!
Recommendations on easy methods to Make Vegan Sweet Potato Pie
This EPIC vegan sweet potato pie begins with roasted sweet potatoes. Roasting instead of steaming or boiling brings out their pure sweetness and supplies caramelization, yielding a pie with rich sweet potato style.
The roasted sweet potatoes take a whirl in a high-speed blender with the remaining filling substances: maple syrup, cashews, cornstarch, vanilla, cinnamon, nutmeg, salt, and water.
The result is a creamy, luxurious, utterly sweet filling that goes proper right into a par-baked pie crust. We like using our selfmade gluten-free pie crust, nonetheless you might want to use any crust you need (along with store-bought)!
The final word steps are to bake and let cool (undoubtedly the hardest half!).
We hope you LOVE this vegan sweet potato pie! It’s:
Rich
Fluffy
Flavorful
Utterly spiced
Sweet nonetheless not overly sweet
& An identical to the true deal!
It’s best served chilly with a scoop of dairy-free whipped cream with family and associates gathered throughout the desk.
Additional Vegan Thanksgiving Desserts
While you try this recipe, inform us! Depart a comment, charge it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, associates!
Servings 10 (Slices)
Forestall your show from going darkish
- 1 (9-inch) vegan pie crust (store-bought or selfmade // gluten-free as wished)
- 1 ¾ cups roasted sweet potato purée (2 medium sweet potatoes (~2/3 lb or 300 g each) yield ~1 ¾ cups or 425 g sweet potato purée)
- 1 cup water (plus additional for soaking cashews)
- 3/4 cup maple syrup*
- 1/4 cup raw cashews*
- 2 Tbsp cornstarch*
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
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ROAST SWEET POTATOES: To make sweet potato purée, halve the sweet potatoes lengthwise and place decrease facet down on a parchment-lined baking sheet. Bake at 375 F (190 C) for ~40-45 minutes or until very tender to the contact (as a lot as ~1 hour in case your sweet potatoes are on the larger facet). After baking, switch to 1 facet of the pan and wrap the parchment paper over prime to steam. Let steam for 5 minutes. Then peel away pores and pores and skin and mash in a mixing bowl (or meals processor). Put apart.
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SOAK CASHEWS: Add cashews to a heatproof bowl and cover with scorching water by a minimal of 1-2 inches. Permit them to soak for 15-20 minutes, then drain and put apart.
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PIE CRUST: If making a selfmade pie crust, put collectively it whereas the cashews soak and par-bake if indicated throughout the pie crust recipe (or the pie crust bundle if using store-bought). We used our selfmade gluten-free pie crust and par-baked for 20 minutes.
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Sooner than persevering with with the filling, double study that your oven is preheated to 375 F (190 C).
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Place the mashed sweet potatoes proper right into a high-speed blender with the water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Combine on extreme until clear and creamy.
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Pour the filling into your prepared crust and clear the best with a rubber spatula (if desired). Bake at 375 F (190 C) for 10 minutes. As quickly because the ten minutes is up, in the reduction of the oven temperature to 325 F (162 C) and bake for 45-50 minutes until the center is just barely jiggly. The center must be additional robust than liquid with a structured jiggle instead of 1 that seems additional liquidy. Take away from the oven and let cool at room temperature for half-hour sooner than cooling it totally throughout the fridge for about 3 hours.
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Serve chilly topped with dairy-free whipped cream (coconut or cashew). Retailer leftovers throughout the fridge evenly coated for as a lot as 4-5 days or throughout the freezer for 1 month (or longer).
*While you need solely mildly sweet desserts, you might in the reduction of the maple syrup to 1/2-2/3 cup, nonetheless we found 3/4 cup to be the right steadiness between being indulgent and turning into overly sweet.
*If nut-free, you’ll be able to try altering the water and cashews with a thick dairy-free milk, nonetheless we haven’t examined it this vogue and would possibly’t guarantee the consequence.
*We examined with arrowroot starch as an alternative of cornstarch and strongly hottest cornstarch. When you want to use arrowroot starch, use 1 ½ Tablespoons, nonetheless know the texture will in all probability be utterly totally different. It’s a bit pudding-like and barely gluey.
*Loosely tailor-made from our large gifted good buddy Pleasure the Baker.
*Vitamin knowledge is a troublesome estimate calculated with our selfmade vegan + gluten-free pie crust and with out optionally accessible substances.
Serving: 1 slice Vitality: 288 Carbohydrates: 46.9 g Protein: 2.5 g Fat: 9.9 g Saturated Fat: 6.8 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 186 mg Potassium: 226 mg Fiber: 2.1 g Sugar: 18.3 g Vitamin A: 1148 IU Vitamin C: 2.3 mg Calcium: 46 mg Iron: 0.9 mg
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