Sweet Potato Pie

Serves 8

30 Minute Prep Time

By Bridgette Clare, RHN on November 10, 2015 , categorized in Dessert

Pumpkin pie is so last year. Sweetie pie, this year, we’re mixing things up and making use of those leftover sweet potatoes from Thanksgiving with this sweet potato pie.

Ingredients

  • Crust Ingredients :
  • 1½ cup gluten-free baking flour
  • 2 Tbsp brown sugar
  • ½ cup cold vegan butter
  • 1-3 Tbsp cold water (as needed)
  • ½ tsp salt
  • Pie Filling Ingredients :
  • 1½ cups peeled, cooked and cooled mashed sweet potatoes (reserve Thanksgiving leftovers OR use one can of sweet potato puree)
  • 2-3 Tbsp brown sugar
  • 4 Tbsp room temperature vegan butter
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • ½ tsp sea salt
  • Optional: whole pecans for topping

Preparation

  1. Crust:

    1. In a stand mixer, whisk flour, sugar and salt (or hand whisk ingredients).
    2. Cut in vegan butter (with mixer, fork or pastry cutter) until it becomes flaky. Add water slowly, as needed, until dough starts to stick together.
    3. Press dough into a ball. Press ball evenly onto 9 inch, round, pie pan until bottom and sides covered.
    4. Chill in fridge for 15 minutes.
  2. Pie:

    1. Preheat oven to 350F.
    2. While crust is chilling, blend sweet potatoes, butter, brown sugar, salt, cinnamon, nutmeg and cardamom until smooth.
    3. Pour the filling into the pie crust. Optional: top with pecans. Bake for 50 to 60 minutes.  You’ll know it’s done if the center of the pie wiggles but appears firm. Test it out by shaking the pie pan. Note: canned sweet potato puree will take longer than sweet potatoes.
    4. Cool on cooling rack.
    5. Serve.

    Additional notes

    No time to make your own crust? No problem. Use a pre-made vegan crust. Your secret will be safe with us!

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!

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