Plant-Based Sweet Potato Pie: Cooking for Wellness at NYU Langone

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

Preheat the oven to 350°F (175°C).

Poke holes in sweet potatoes to allow steam to escape and reduce cooking time.

Roast sweet potatoes in the oven for about 45-50 minutes.

In a food processor, combine 1/2 cup coconut oil, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and a little lemon juice.

Pulse until the mixture resembles small crumbs.

Add about 1 teaspoon of ice water and pulse again until combined.

Let the dough rest for at least 1 hour.

Flour the surface and roll out the pie dough, using a rolling pin.

Use a spatula to help lift the dough into the pie dish.

Pinch the edges of the dough to create a design and seal it.

Pre-bake the crust by placing dried beans on top to weigh it down for about 20 minutes at 350°F.

Once the sweet potatoes have cooled to room temperature, peel off the skins.

Prepare a flax egg by mixing 1 tablespoon of ground flax seed with 3 tablespoons of water.

Add 1 teaspoon of fresh grated ginger, avocado oil, vanilla, and coconut milk to the sweet potatoes.

In a separate bowl, combine 2 tablespoons of corn starch, 2 tablespoons of flour, a pinch of salt, all spice, cinnamon, and nutmeg.

Add maple syrup to the sweet potato mixture and pulse until smooth, but with some structure remaining.

Pour the sweet potato mixture into the pre-baked pie crust and even it out.

Tap the pie on the counter to help settle the filling.

Bake the pie in the oven for about 45 minutes, until it is slightly wobbly.

Let the pie rest and cool at room temperature for about 40 minutes before serving.

Prepare a plant-based whipped cream substitute using chickpea liquid (aquafaba), 10x sugar, vanilla, and cream of tartar.

Whip the aquafaba until soft peaks form.

Slice and serve the pie, optionally with the whipped cream substitute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens