Ingredients– 1 homemade or store-bought vegan pie crust– 2 lbs of sweet potatoes– 1 C of full fat coconut milk (from a can)– 2 Tbsp of unsalted vegan butter– ½ C of brown sugar– 1 tsp of vanilla extract– 1 tsp of ground cinnamon– 1 tsp of pumpkin spice– ¼ tsp of ground ginger– ½ tsp of ground nutmeg– ⅛ tsp of ground cloves– ¼ tsp of salt– ¼ C + 1 Tbsp of cornstarch
Instructions– Have the pie crust ready to go in the refrigerator.– Peel and chop the sweet potatoes and place them in a large pot submerged in water. Bring to a boil, reduce the heat, and simmer for 20 minutes or until tender.– Drain the potatoes and add them to a large bowl.– Preheat the oven to 350 degrees F.
Instructions– Once the sweet potatoes are fully mashed and smooth, add all the remaining ingredients and mix for 2 minutes until fully combined.– Slowly add the sweet potato into the pie crust and bake for 50 to 60 minutes, until the center is a bit jiggly.– Remove the pie from the oven and let it cool down for 2 hours before serving.
Storage InstructionsIf you have the time, we recommend preparing this vegan sweet potato pie recipe a day before, allowing it to fully chill overnight. Once cooled, store it in an airtight container in the refrigerator for 4-5 days.