Sweet Potato Pie | Vegan Dessert Recipes by Anyreasonvegans
For The Pie
3 cups cooked sweet potato without skin
1/3 cup vegan butter – room temp
1 tbsp cinnamon
4 tbsp corn starch
1 cup sugar
1 tbsp maple syrup
1/2 tsp salt
1/2 tbsp vanilla extract
1 tsp baking powder
1 tsp baking powder
For The Crust
1.5 cups ground graham crackers
7 tbsp vegan butter room temp
1/2 tbsp vanilla extract
3 tbsp brown sugar
For The Whipped Cream
1 cup full fat coconut milk from the can (cold)
1 tsp vanilla extract
1 cup powdered sugar
Start by boiling 3-4 large sweet potatoes for 40 minutes until they are thoroughly cooked then drain from the water and allow them to cool lol off so you can remove the skin and measure out 3 cups
Make the crust by blending your graham crackers (about 8 large ones) into crumble then blend in 7 tbsp room temp vegan butter followed by 1/2 tbsp vanilla extract and 3 tbsp brown sugar
Scoop it into a standard greased cake pan and press it down into the bottom to form the crust and set it aside
Combine the 3 cups cooked sweet potatoes with 1/3 cup butter – (room temp), 1 tbsp cinnamon, 4 tbsp corn starch, 1 cup sugar, 1 tbsp maple syrup, 1/2 tsp salt, baking soda, baking powder and 1/2 tbsp vanilla extract
Whisk the ingredients vigorously until thoroughly combined- if you don’t like lumps you can use a soup purée to smooth it out even more or even blend or beat
Preheat the oven to 375 degrees F
Pour the pie batter on top of the graham cracker crust in the cake pan
Bake for 45 -50 minutes then set aside to cool
Use a fresh mixing bowl to beat the coconut milk with the vanilla and powdered sugar until it becomes fluffy (if the cream is not properly cold from the refrigerator it will not fluff up, it also helps to store the beater sticks in the freezer for 20 minutes ahead of time as well)
Allow the pie to cook down before serving with fresh whipped cream !
