Vegan Sweet Potato Pie
Filling Ingredients:
-2 1/2 cups cooked sweet potato. Roughly two medium sweet potatoes, pre-pureeing, and about 2 1/2 cups sweet potato after pureeing. Baked or boiled— I wrapped my sweet potatoes in tin foil and baked at 450 degrees for an hour, then peel off skin.
-1/2 cup sugar (you judge your sweetness level— feel free to add more, if you’d like)
-1/3 cup maple syrup
-1 can full fat coconut milk. You will mostly use the fat on top and a bit of the water also– but NOT the whole can. I recommend refrigerating your can at least 24 hours in advance to get the most of coconut cream that sits on top.
-2 tablespoons arrowroot powder
-2 teaspoons vanilla extract
-cinnamon for sprinkling on top (optional)
Filling How To:
-carefully open your can of refrigerated coconut milk and scoop the fat/cream (the thick white part that sits at top) into a food processor. add maple syrup and arrowroot and blend out all the chunks, until smooth.
-add all other ingredients (minus the coconut water left in can) and puree.
-add coconut water as needed. You want the filling to be a thick, but very smooth paste/cream.
If you’re using a store bought pie crust, I don’t blame you, especially when you’ve got a bunch of other things to make, if not, try this….
Crust Ingredients:
-2 1/2 cups all purpose flour
-1 tablespoon sugar
-2 sticks cold/refrigerated “butter”—- I like earth balance best, but you can find a few different vegan butter/margarine brands out there these days. You can also sub butter for vegetable shortening if you like, but I personally like the ‘butter’ better. If using vegetable shortening, add 1 teaspoon salt.
-1 cup ice cold water.
Crust How To:
-in a big bowl combine flour and sugar (if using shortening, add salt here)
-slice sticks of butter into small pieces and add on top of flour mixture.
-with a pastry blender, food processor, or your hands, combine cold butter with flour. I used my hands, it’s cheap and is easy clean up 🙂 The flour is going to clump together from the butter. Once you have itty bitty clumps, you’re good for the next step!
-pour about a quarter cup ice cold water over flour and with your hands, begin to work it around edges of dough. Add another quarter/tiny bit at a time and continue to try to form a solid dough ball. I don’t think I used more than half a cup total. Just add water slowly, you don’t want a mushy ball, and you don’t want it dry— almost kneading your dough into a ball.
-pat it smooth, wrap in plastic, and place in fridge to rest for at least an hour, or overnight if you’re planning on making pie the next day.
TOGETHER:
-preheat oven to 350
-once dough has rested in fridge for an hour, remove from pastil and place on a floured surface, and begin to roll out— this should actually pretty easy. It doesn’t have to be perfectly round, just big enough to fit in your pie dish.
-place rolled out dough in pie pan and cut off extra around dish with a sharp knife or scissors
-scoop and even out filling mixture inside
-if you’d like, take over dough and re-roll it out and make shapes or lattice for the top. I went ahead and used a heart shaped cookie cutter, easy enough. If you’d like sprinkle some sugar and/or cinnamon on top.
-place in pre-heated oven and allow to cook until crust begins to brown. Anywhere from 40-60 minutes– depending on age of your oven.
-once golden brown, remove from oven and allow to cool. My pie didn’t come out of the oven until 1 am (I’m a night owl), so I just let it cool on counter overnight. But if you’d like to pop it in the fridge until mealtime, do it!, but only once it’s cooled to room temp! Cut and enjoy!
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