Add the sweet potato mixture to the pie crust and smooth the top with a rubber spatula. For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Completely dairy free and gluten free, this easy sweet potato pie is smooth and rich while being packed with sweet cinnamon! Transfer to a baking sheet and bake for 30 minutes, stirring occasionally during baking. Remove them from the oven and run them under cold water. Time saving Tip: Save on time and use canned sweet potato purée. Preheat the oven to 350F. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. This prevents the butter and coconut oil from melting too quickly in the oven so that your pie crust keeps its beautiful structure. Completely homemade and delicious! The pie should be mostly firm with a little bit of jiggle. We’ve been covering vegan Thanksgiving recipes all month. Remove them from the oven and run them under cold water. Let the casserole cool 5 minutes before serving. Bake for 1 hour, until the potatoes are easily piercable with a fork. Chicken and Sweet Potato Enchilada Casserole, The Kitchen Thanksgiving Live: Green Bean Casserole. It is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Once sweet potatoes are done, place back into large bowl and season with chili, coriander, and cumin. Transfer to a 2-quart baking dish and smooth into an even layer. 3/4 cup maple syrup. Unfortunately, no. All rights reserved. Place them in a large bowl and mash them with a potato masher. Chill your pie crust twice. Make sure to tag. Chickpea ‘tuna’ salad. Over the past couple of weeks I’ve shared recipes for classic green bean casserole, best-ever mushroom gravy, roasted Brussels sprouts, and fan-favorite sweet potato casserole. Better yet, this pie can be made a day or two in advance to keep holiday prep simple and, with several time saving tips throughout, you can assemble this pie in minutes! 1 large cooked sweet potato (about 1 cup of mashed sweet potato) 1/3 cup brown sugar; 1/2 tsp cinnamon ; 1/4 tsp nutmeg; 1/4 tsp vanilla; Put a quarter of the mixture inside the dough and put the rest as the filling. Required fields are marked *, I have read and accepted the Privacy Policy *. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. Also crumble graham crackers into the dough and across the top of the filling mixture. Alternatively, you can freeze this pie for up to two months. © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Meatloaf with Mushrooms and Lentils. thank you I always love your recipes. 1/4 tsp nutmeg. Wanna learn how to bake like a pro? 2 pounds sweet potatoes, peeled and roughly chopped (about 5 medium potatoes), 3 tablespoons packed vegan light brown sugar, 3 tablespoons unrefined coconut oil, melted and cooled slightly. Perfect for any holiday, Thanksgiving, or Christmas table! Let it thaw in the refrigerator the night before. Your email address will not be published. Hi! The pie should be mostly firm and the pie crust should be golden brown. Your crust will start to brown after about 60 minutes. For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. The pie should set for 4 hours but best overnight. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. The filling can be made in a food processor for a quick and easy fall dessert the whole family will love. For the filling, preheat oven to 450 degrees. The second chill allows the fats to re-firm up. Pro Tip: Getting the right tofu is super important. Add water and 3 tablespoons oil and mix until a dough … Transfer to a baking sheet and bake for 30 minutes, stirring occasionally during baking. Pour the pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 60 minutes. Storing – Wrap leftover pie in plastic wrap and store in the refrigerator for up to 5 days or the freezer for up to 2 months. Your email address will not be published. The dairy-free crust is made with coconut oil, and the filling's creamy base combines coconut milk with canned mashed sweet potato and all the familiar spices. Pour the pie filling into your pie crust, spread evenly with an offset spatula. Blend until completely smooth. Make it up to 48 hours in advance and store it, tightly wrapped, in the refrigerator. If I am using the sweet potatoes is the raw 1 lb or puree 1 lb. Have an even mix of vegan butter and coconut oil. (see images above) Bake for 40 minutes. At 60 minutes, check for doneness. Serve with. The filling is a mixture of whipped sweet potatoes combined with vegan butter and non-dairy milk. Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. Bake for 1 hour, until the potatoes are easily piercable with a fork. In a large bowl, toss sweet potato in ¼ cup oil to coat, and season with salt and pepper. Add cooked sweet potato (including skin), 1 tablespoon of cooking water, 2 tablespoons maple syrup, vanilla and cinnamon to a food processor. To begin, peel, cube, and boil the sweet potatoes in a large pot of water until the potatoes are soft and can be easily pierced with a fork. It's topped with a crunchy golden-brown nut layer spiced with cinnamon. By combining the two, you will get the perfect combination of buttery flavor and flaky texture. Sweet Potato Ravioli With Creamy White Sauce [Vegan] Place them in a large bowl and mash them with a potato masher. It is the only kind of tofu that will blend completely into this custard. Completely dairy free and gluten free, this easy sweet potato pie is smooth and rich while being packed with sweet cinnamon! If you can’t find it, you can buy it online. When checking for doneness, you want your pie to be. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. This vegan sweet potato pie is so rich and creamy, no one will believe it’s vegan. After 60 minutes, check for doneness. Time Saving Tip: Save on time and buy a frozen pie crust. 1/2 tsp lemon zest (optional) 2 tbsp refined coconut oil (you can … If that happens, cover the pie in tin foil and continue to bake. Copyright 2020 Television Food Network, G.P. Follow me on Instagram, Facebook, and Pinterest and read more about me here. If you chill it for too long, you may need to warm the dough up by kneading it between your hands. Perfect for any holiday, Thanksgiving, or Christmas table! Once they are cool enough to touch, remove the skin. This pie should be served cold with coconut whipped cream. Yes! If you are struggling with making your pie crust pretty. Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. Yes! This vegan pie is so rich and creamy with the perfect custard texture that no one at your holiday table will believe just how simple it is to make. We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. Learn how your comment data is processed. Hi, I’m Sarah. Set aside. Deliciously creamy vegan sweet potato pie is a twist on the traditional Southern sweet potato pie! Serving – Chill the pie for at least 4 hours. 1/4 tsp salt. Vegan Sweet Potato Pie This vegan sweet potato pie is so rich and creamy, no one will believe it’s vegan. This prevents the pie from cracking. Transfer the mashed potatoes to a food processor and add the remaining filling ingredients. This pie is best made in advance. I am a classically trained chef and professional photographer. Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Sprinkle the nut mixture evenly over the sweet potato filling. I’ve been making a variation of this pie for 12 years. Poke a few holes in the sweet potatoes and place them on a baking sheet. … Don’t worry. I may buy the puree sweet potato and if so what size? If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again. Set aside. This recipe centers around the tofu being the base of the custard. Made with just 7 ingredients + spices (that you likely already have on hand) this is a no-stress holiday dessert. Pro Tip: Your crust will start to brown after about 60 minutes. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Drain well and return the potatoes to the pot. In a large bowl, toss sweet potato in ¼ cup oil to coat, and season with salt and pepper. You will know the pie is done when the filling starts cracking around the sides. Drain the water through a colander and transfer the potatoes to a … Blend until completely smooth. But now it’s time for dessert and I’ve got a good one for you! Taste and adjust the seasoning with more salt if needed.