Imported from the web

Vegan Purple Sweet Potato Pie

Name: Vegan Purple Sweet Potato Pie
Prep time: 30 min
Cook time: 60 min
Total time: 240 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 Vegan pie crust (Use half of a crust; store-bought is an option.); 1 lb Sweet potatoes (About 2 large; washed, peeled, and cubed. Purple sweet potatoes are suggested.); Water (Enough to cover the sweet potatoes for boiling.); 0.5 cup Unsweetened almond milk; 0.5 cup Brown sugar; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 0.25 tsp Ground ginger; 0.25 tsp Salt (To taste.); Cardamom (A pinch.); 0.25 cup Arrowroot powder (Marked with an asterisk in the source; no further note was provided.); Oil (For oiling the pie pan; type and amount unspecified.); Vegan whipped cream (For serving; amount unspecified.)

Imported by Suki on SeeMeCook

A vibrant, creamy vegan sweet potato pie made with purple sweet potatoes, warm spices, and a lightly sweetened filling. Arrowroot helps the filling set, making it a colorful holiday dessert.

8 servings240 minAmerican

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Ingredients

1 Vegan pie crust (Use half of a crust; store-bought is an option.)
1 lb Sweet potatoes (About 2 large; washed, peeled, and cubed. Purple sweet potatoes are suggested.)
Water (Enough to cover the sweet potatoes for boiling.)
0.5 cup Unsweetened almond milk
0.5 cup Brown sugar
1 tsp Vanilla extract
1 tsp Ground cinnamon
0.25 tsp Ground ginger
0.25 tsp Salt (To taste.)
Cardamom (A pinch.)
0.25 cup Arrowroot powder (Marked with an asterisk in the source; no further note was provided.)
Oil (For oiling the pie pan; type and amount unspecified.)
Vegan whipped cream (For serving; amount unspecified.)

Steps

1
Preheat the oven to 350°F (175°C). Prepare half of a vegan pie crust, or use a store-bought pie crust.
2
Oil a 9-inch pie pan. Lay the crust over the pan and gently form it to fit.
3
Put the cubed sweet potatoes in a small saucepan and add enough water to cover them. Bring the water to a boil, then simmer the potatoes for 12–15 minutes, until fork-tender.
4
Drain the potatoes and transfer them to a blender or food processor.
5
Add the almond milk, brown sugar, vanilla, cinnamon, ginger, salt, cardamom, and arrowroot powder. Blend until smooth, about 30 seconds.
6
Pour the filling into the uncooked pie crust and smooth the top if needed.
7
Bake for 55–60 minutes, until the center is just slightly jiggly. If the crust begins to brown too much, cover it with aluminum foil or use a pie shield.
8
Let the pie cool at room temperature, then refrigerate for 2–4 hours or overnight to firm up.
9
Serve with vegan whipped cream.

Notes

The source gives prep time as 30 minutes and total time as 90 minutes, but the method also calls for 2–4 hours of refrigeration (or overnight); total time here accounts for the minimum 2-hour chill. No explicit oil quantity or type is specified for the pan, and vegan whipped cream is listed only as a serving suggestion without an amount.