Name: Vegan Sweet Potato Pie
Prep time: 109 min
Cook time: 255 min
Total time: 365 min
Yield: 12 servings
Ingredients: 600 grams uncooked sweet potato ((about 2 large or 2.5 cups after cooked and mashed)); 18 null vegan graham crackers (crushed (use Gluten Free if needed)); 0.5 cup vegan butter (melted, (115g)); 0.33 cup dark brown sugar ((70g)); 0.5 cup vegan butter (softened (115g)); 0.75 cup dark brown sugar ((160g)); 0.25 cup maple syrup ((80g)); 0.5 cup canned coconut milk ((120g) (or sub other non-dairy milk)); 1 teaspoon cinnamon; 0.5 teaspoon nutmeg; 2 teaspoon vanilla; 0.25 cup cornstarch powder ((30g) (can sub with arrowroot powder)); 0.5 teaspoon salt; null null vegan whipped topping ((or canned non-dairy whipped spray)); null null vegan vanilla ice cream; null null vegan marshmallow fluff; null null pecans (or walnuts); null null ground nutmeg

Instructions

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1

Preheat oven to 350˚F/177˚C.
2

To cook the potatoes: Bring a large pot of water to a boil. Score the [uncooked sweet potato] around the middle. Add uncooked sweet potato (600 grams) into the water and cook until they are fork tender (about 40-60 minutes depending on potato size). While that is boiling, make the crust.
3

For the crust: In a food processor, add graham crackers (18 vegan) and pulse 4-5 times until fine crumbs. Add in vegan butter (0.5 cup) and dark brown sugar (6 tbsp) and pulse a few more times until combined. Pour mixture into a 9 inch (23cm) pie dish (or springform pan), then press the mixture down with the back of a spoon evenly and up the sides.
4

Bake crust for 12-15 minutes until starting to be golden brown. Remove and set aside to let cool.
5

To make the pie filling: When sweet potatoes are fork tender, drain from the water and let cool to able to handle. Peel the skins of your sweet potatoes by twisting where scored and pulling off the skin and add the potatoes to a high powered blender. Add in vegan butter (0.5 cup), dark brown sugar (0.75 cup), maple syrup (0.25 cup), canned coconut milk (0.5 cup), cinnamon (1 teaspoon), nutmeg (0.5 teaspoon), vanilla (2 teaspoon), cornstarch powder (0.25 cup) and salt (0.5 teaspoon) and blend or beat until smooth. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart.
6

Baking the pie: Pour the pie filling mixture into cooled pie crust. Smooth the top out into an even level. Bake for 60-75 minutes. The crust should be dark golden color and the center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature (about 2-4 hours).
7

Setting up: Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). Cut and serve cold or warm with optional toppings like [vegan whipped topping], [vegan vanilla ice cream], [vegan marshmallow fluff], [pecans] or [ground nutmeg].