Bake Like a Pro with this EASY dessert recipe | Vegan and Vegetarian Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used as a lighter alternative.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic index sweetener.

vegan pie crust

🥗Healthier: homemade crust

💰Cheaper: regular pie crust

Homemade crust can be made with pantry staples, reducing costs.

plant-based butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier and can be used in baking.

Peel and carve a line around the width of each sweet potato to make peeling easier.

Boil the sweet potatoes until fork tender, about 40 to 60 minutes.

Let the sweet potatoes cool for a bit after boiling.

In a food processor, combine vegan graham crackers and dark brown sugar, then pulse a few times.

Add vegan butter to the mixture and pulse a few more times until crumbly.

Press the mixture into a 9-inch pie dish using the back of a spoon or a cup to create an even layer.

Bake the crust at 350°F for about 12-15 minutes until golden and fragrant.

In a high-powered blender, combine the cooled sweet potatoes and blend until silky smooth.

Pour the sweet potato mixture into the pie crust and smooth it out evenly.

Bake the pie at 350°F for 60 to 75 minutes until the edges are set and the center jiggles slightly.

Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens