During Thanksgiving break, I experimented with some recipes to make a sweet potato pie. Everyone that I shared with asked me to make them their own pie for Christmas, so I made a few last week. The recipe I ultimately settled on is similar to a classic pumpkin pie but less sweet and more savory. I roasted six sweet potatoes per pie, which results in a little less than 1 potato per slice. One slice is very filling, packed with vitamins A and C, and contains all of my favorite warming spices--cinnamon, nutmeg, ginger, and cardamom.
You can use canned sweet potato if you would like, but I recommend taking the extra five minutes to peel the potatoes and toss them in the oven. It gives the potatoes a caramelized coating that you cannot attain otherwise. I chose to top my pie with a crumble topping, but you could make extra crust and use it to cover the top layer of your pie if you want. You can also cover the entire pie with a layer of crumble rather than just around the edges like I did.
Don't be put off by the prep-time for this recipe. The 40 minutes is how long it will take for the crust to set while the sweet potatoes roast. You can prepare your topping while waiting.
YIELDS
1 pie
PREP TIME
COOK TIME
TOTAL TIME
- Crust:
- 1 cup flour
- 6 tablespoons cold vegan butter
- 4 tablespoons water
- 1/2 teaspoon salt
- Filling:
- 6 sweet potatoes*
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup almond milk
- 1 tablespoon coconut oil
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 2 1/2 tablespoons cornstarch
- Topping:
- 1/2 cup oats
- 1/2 cup flour
- 6 tablespoons brown sugar
- 2 tablespoons cold vegan butter
Directions
1. Pre-heat the oven to 425°F. Peel the sweet potatoes and coat them lightly in some olive oil. Place them directly on the oven rack to bake for 40 minutes, or until they can be pierced with a fork.
2. To prepare the crust, add the flour and salt to a bowl and mix. Using a fork, cut the cold butter into the flour. Slowly add the water until a ball of dough forms. Roll out the dough, set it in your pie pan, and place in the fridge to set until the potatoes are done cooking.
3. When the potatoes are complete, remove them from the oven and add them to a blender with all other filling ingredients. Blend until smooth and pour into crust.
4. To make the topping, mix together the oats, flour, and brown sugar. Use a fork to cut the butter into the mixture, leaving it chunky/crumbly.
5. Top the pie with the crumble and put it in the oven to bake for 55 minutes.
6. Remove from oven, let cool, and put in fridge to set for another few hours before serving. *Roasted and mashed, a little less than 3 cups.
2. To prepare the crust, add the flour and salt to a bowl and mix. Using a fork, cut the cold butter into the flour. Slowly add the water until a ball of dough forms. Roll out the dough, set it in your pie pan, and place in the fridge to set until the potatoes are done cooking.
3. When the potatoes are complete, remove them from the oven and add them to a blender with all other filling ingredients. Blend until smooth and pour into crust.
4. To make the topping, mix together the oats, flour, and brown sugar. Use a fork to cut the butter into the mixture, leaving it chunky/crumbly.
5. Top the pie with the crumble and put it in the oven to bake for 55 minutes.
6. Remove from oven, let cool, and put in fridge to set for another few hours before serving. *Roasted and mashed, a little less than 3 cups.
Also by Lauren: Toasted Coconut Ice Cream
Related: Vegan Kabocha Squash Pie
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Photos: Lauren Sacerdote
