If you share my complaints, then this is the vegan sweet potato pie recipe for you. The top should be dry and it should feel a little springy when you touch it. Vegan whipped cream, powdered sugar, cinnamon sugar, or just straight up slices of vegan sweet potato pie! *Tenting with foil just means to place the foil loosely on top in a ‘tent’ shape so that it doesn’t press down on the pie from the top. Made it for Thanksgiving and it was a huge hit , next time I’ll need to make two. Generally, this involves pricking it all over with a fork and then baking it for about 10 minutes. Pour this out over a 9-inch uncooked pie crust in a pie dish and smooth down. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. It’s wonderfully satisfying and if you have guests this will be one of the favorites for sure! . Plus, it’s maple-sweetened and made with everyday ingredients. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. And almond milk instead of coconut milk? I made this recipe for two different Thanksgiving dinners. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. . Son in law loves it more than pumpkin. Thank you! Your email address will not be published. Really enjoyed this and so did the whole family! Continue baking for another 25-30 minutes or until the filling is set. Your feedback is really appreciated! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Filed Under: Autumn, Desserts, Holiday Recipes Tagged With: baking, gluten-free, nut-free, refined sugar-free, soy-free, thanksgiving, winter squash. Oh awesome, thanks for sharing your adjustments as well and that’s so great that you’re a new vegan, hope you’re having a great food adventure! When I see photos of slices of vegan sweet potato (or pumpkin) pie where the filling is clearly already falling out of shape, it makes me sad. Both times a huge hit. Your email address will not be published. American, dairy-free, gluten-free, vegan, vegetarian, (many store-bought pie crusts are accidentally vegan; check the label), (you can use virgin coconut oil, but it will have a coconut flavor), Glazed Tofu Roast (AKA the actual best tofu ever) ». For my recipes I almost always use liquid reserved from draining a can of chickpeas or white beans. New vegan here! To make it up fresh, bake peeled and chopped sweet potato on a parchment lined baking tray for 30 minutes at 350°F. I think it may firm up more in the fridge but if you make it again, it would probably need a longer bake time. I do live at high altitude so perhaps it needed to be in the oven longer. Ordinarily I do bake pumpkin pies longer than the recipe calls for. Vegan whipped cream, powdered sugar, cinnamon sugar, or just straight up slices of vegan sweet potato pie! Awesome! ★☆ The more chilled it is, the better it will slice! To round out the sweet potato filling I gently spiced it with cinnamon, nutmeg, and lemon zest (secret ingredient!). The brand I often buy is called Wholly Wholesome. After par-baking, set your oven temperature to 350 degrees Fahrenheit if it isn't already. After cooling completely, leftovers can be stored in the fridge. ★☆. Hi Julie, there are lots of vegan pie crusts available in stores, many brands are accidentally-vegan because they use oils instead of butter and do not contain eggs. AQUAFABA: Aquafaba is the cooking liquid from beans, which is used as an egg alternative because its protein structure is similar. I just tried your recipe and I must say – I’m in love! Wary of making it too gummy, instead of increasing the cornstarch further I also added a little bit of regular flour. My daughter loved it even w/o whipped topping. Hi Kim! Pour the filling into the par-baked pie crust, smoothing out the top into an even layer. Not too sweet, good with a scoop of ice cream, hit with everyone. Rude or insulting comments will not be accepted. Blend until smooth. It was very easy. Pour this out over a 9-inch uncooked pie crust in a pie dish and smooth down. Find out more about me here. *You can use fresh or canned sweet potato purée. I did my sweet potatoes from scratch and cut the brown sugar to half. In a household of one human and a fat cat (the cat didn’t eat any). I asked my coworker if he’d change anything about this vegan sweet potato pie and he said “I’d make it appear at my Thanksgiving table”. By the way, I only used 1/3 cup brown sugar and my pie was plenty sweet for me. A ringing endorsement! Rude or insulting comments will not be accepted. To make the pie completely gluten-free, just use oat flour, gluten-free AP flour, or some other mild wheat-less flour in the filling. So from what I could find out about high altitude baking, pies may need a longer baking time. Preheat oven 400 F. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for … So glad you liked it! Thanks so much for the wonderful rating. Thank you This vegan sweet potato pie is wonderfully rich and packed with flavor. This is the perfect pie to make in advance as it’s even better the next day. Hi can you send the recipe of the sweet potatoes pie directly in my email box please Just wondering what could be subbed for the oie due to hubby’s heart disease. You can either use canned sweet potato purée or you can make it up fresh. It’s so simple to make this sweet potato pie! Thanks for an amazing recipe. If you don’t share my complaints, but you like sweet potato pie, then this is also the sweet potato pie recipe for you. “It’s lighter.”. I think 100 gr will be perfect next time, and there will be a next time because it was a great hit otherwise! . So you dont need to blend it with sugar or cream of tartar? Hi there! The more chilled it is the better it will slice. I am also thinking the texture may change after being refrigerated. Your email address will not be published. So glad you enjoyed it and can tweak it more to your liking next time. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. . My new favorite! I’d actually recommend using canned sweet potato puree, it will give you the most consistent result! Dilute it half and half with water? Use the pie crust of your choice. It’s excellent! I think a non-vegan sweet potato pie of this size would generally have at least a half of a cup of butter. So happy you loved it! It adds moisture and binding to the filling, is not used for volume or as a leavener in this recipe. The pie will finish cooking out of the oven, so place it on a wire rack if you have it, and be sure to let it cool for at least an hour, preferably two, before slicing into it. Ask me how I know. The result is a pleasing custardy texture that slices great. It’s so simple to make this sweet potato pie! Otherwise the pie sounds amazing. It’s a lot like pumpkin pie but not. So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal. The pie isn’t even out of the oven yet, but the texture of the filling is awesome. Simply add sweet potato purée to your blender jug along with coconut milk, brown sugar, cornstarch, vanilla, salt, cinnamon, nutmeg, ground cloves and ground ginger. * Percent Daily Values are based on a 2000 calorie diet. Then you’re ready to use it! Hi Bryna, I think it would be fine, but I haven’t tested this with a homemade cashew milk, so I can’t be 100% sure of the outcome. This vegan sweet potato pie is simply wonderful. We made it up fresh and it’s super easy to do. I had this same question. I am wondering if I under baked my pie. I don’t f*** with pie crust, so in the pictured pie I used a store bought gluten-free crust made by Wholly Wholesome (it was okay). *Coconut milk should be full fat canned coconut milk. Once it’s peeled and chopped and then cooked and puréed you will have just a little bit more than you need, but that’s okay. Had sweet potatoes to bake, so didn’t go with canned. Do you think I can substitute arrowroot powder for cornstarch?? 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