Description
Enjoy a creamy vegan sweet potato pie made with coconut milk and maple syrup, perfect for holidays or gatherings. This delightful dessert is sure to please everyone!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup maple syrup (or agave syrup)
- 1/4 cup brown sugar (packed)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made vegan pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes under running water and pat them dry.
- Prick each sweet potato several times with a fork.
- Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender.
- Let the sweet potatoes cool, then peel and mash until you have about 2 cups.
- In a mixing bowl, combine the mashed sweet potatoes and coconut milk.
- Add maple syrup and brown sugar, mixing well.
- Stir in cornstarch to thicken the filling.
- Add vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
- Place the vegan pie crust in a 9-inch pie dish.
- Pour the sweet potato filling into the crust, spreading it evenly.
- Optionally, sprinkle extra cinnamon on top.
- Preheat your oven to 350°F (175°C).
- Bake the pie for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
- Let the pie cool on a wire rack for at least 1 hour.
- Slice the pie into wedges and serve warm or chilled.
- For an extra treat, top with coconut whipped cream or vegan vanilla ice cream.
- Enjoy with family and friends!
Notes
- Leftovers can be stored in the refrigerator for 3-4 days.
- For longer storage, freeze the pie wrapped tightly for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes