Delicious Vegan Sweet Potato Pie

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.

Combine 2 tablespoons of applesauce with 1/3 cup of almond butter and freeze it.

Combine 1 cup of all-purpose flour, 1/2 cup of whole wheat flour, 1 teaspoon of salt, and 1 tablespoon of sugar in a bowl.

Once the almond butter mixture is frozen, scrape it into the flour mixture and combine until it resembles crumbs.

Add 3 tablespoons of ice cold water, one tablespoon at a time, until the crust comes together and forms a ball.

Place the crust in the fridge.

Peel and mash the sweet potatoes that were roasted or microwaved for about 4 to 6 minutes.

Blend the mashed sweet potatoes with 1 cup of silken tofu, 1/2 cup of soy milk, 1/2 cup of maple syrup, 1/2 cup of coconut sugar, 3 tablespoons of cornstarch, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of allspice, 1/4 teaspoon of ginger, and 1 tablespoon of vanilla until smooth.

Roll out the crust on a floured surface and fit it into a pie plate, crimping the edges with a fork or fingers.

Pour the sweet potato filling into the prepared crust.

Bake at 350°F for about 40 minutes, lining the crust with foil to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens