Sweet Potato Pie
this is a sweet potato pie my wife and I have been obsessed with for years. It's a guilt free treat that will blow away your family during thanksgiving or any time of the year!
Equipment
- Blender
- Pie Glass
Ingredients
Crust
- 2 cups almond flour
- 2 tbsp vegan butter or coconut oil
- 1/4 tsp salt
- 1 tbsp water
- 1 tbsp flaxseed meal (for flax egg)
- 3 tbsp water (for flax egg)
Pie Filling
- 1 lb sweet potatoes
- 1/2 cup vegan butter or coconut oil melted
- 1/2 cup agave syrup
- 1/2 cup almond milk (or any plant based milk)
- 2 tbsp flaxseed meal (for flax egg)
- 6 tbsp water (for flax egg)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cardamom
Instructions
Roast Sweet Potatoes
- Roast 1 lb sweet potatoes in oven at 425° F for 40-50 minutes
Make the Crust
- Prepare Flax Egg
- Mix all ingredients by hand in a large bowl
- Press into a 9" pie tin
- Poke holes in crust with a fork
- Bake uncovered at 350° F for 10 minutes
Make Pie Filling
- Prepare two flax eggs
- Blend roasted sweet potatoes (removes skins), almond milk, vegan butter, agave syrup, vanilla, prepared flax eggs in a blender, or stand mixer
- Add spices and blend on high until creamy and smooth
Put It All Together
- Let pre-cooked pie crust come to room temperature
- Add sweet potato pie filling to the pie crust
- Cover pie with tin foil (to avoid too much browning)
- Bake at 350° F for 50-60 Minutes
- Remove from oven and allow to come down to room temperature uncovered
- Put sweet potato pie in fridge and allow to chill for at least 4 hours, preferably overnight
- Serve it up with some coconut whipped cream and sprinkled nutmeg!