Vegan Sweet Potato Pie is a delightful dessert perfect for the fall season. This pie features a creamy filling made from sweet potatoes, enhanced with cinnamon and nutmeg, all nestled in a flaky vegan pie crust. The rich, velvety texture of the filling pairs beautifully with the crisp crust, creating a dessert that’s both comforting and flavorful. With simple, plant-based ingredients, this recipe offers an enjoyable option for those who love sweet potatoes and desire a vegan-friendly treat.
Ingredients
- 2 medium sweet potatoes, cooked and mashed
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 9-inch vegan pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato mixture into the prepared vegan pie crust, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and the edges are slightly golden.
- Remove the pie from the oven and allow it to cool on a wire rack before serving to ensure the filling is firm.
Keywords: Sweet, Creamy, Cinnamon, Nutmeg, Desserts
Spice Rack: Cinnamon, Nutmeg, Salt
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