"Gotta get a piece of that sweet potato pie..."
Pumpkin gets all the glory, so today I'm showing sweet potato some plant-based love.
The recipe is delicious and the taste is just like traditional sweet potato pie.
Here's what Simon (my 11 year old) said about the leftovers....
Simon: (after eating a bowl of cereal, an apple, and a bagel) "I don't understand why we can't eat pie for breakfast...it's made from sweet potatoes."
Nice try. #thesekids
Sweet Potato Pie
Cook Time: 40
Keywords: bake dessert vegan
Ingredients (Serves 7)
- 2 large sweet potatoes, cooked with skin removed (about 2 cups)
- ½ cup vegan margarine
- 2 Ener-G "eggs" with warm water (check the box for measurements)
- ½ cup organic brown sugar
- 1 cup non-dairy milk (coconut, almond, hemp, or soy)
- 1 teaspoon vanilla extract
- 1 tbsp ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 9-inch pie crust
- 1 (13 oz) can coconut milk
- 1 vanilla bean or ½ teaspoon vanilla extract
- 1 tbsp maple syrup
- ¼ cup pecans or walnuts, toasted and chopped
Preheat the oven at 400º
Mash the sweet potatoes until creamy.
In a small bowl mix together the Ener-G "egg" and water until smooth.
In a large mixing bowl, cream together the vegan margarine and brown sugar. Then blend in the "eggs" non-dairy milk, vanilla, cinnamon, ginger, nutmeg, salt and sweet potatoes.
Pour the mixture into a premade pie crust and bake for 40 minutes until golden brown.
Allow the pie to cool for at least an hour before serving.Topping Directions
Put the unopened can of coconut milk in the refrigerator for 24 hours to allow the coconut fat to rise to the top of the can. Open the can and scoop out the layer of coconut fat leaving the water at the bottom. You can use the water later in a smoothie.
Whip the coconut milk, maple syrup and vanilla together in a bowl. Fold in the pecans and chill in the refrigerator until ready to serve.
Makes about 1 cup of topping
Update me when you try this recipe. :-)
Song playing while I baked two pies...
Elton John-Rocket Man