Vegan Sweet Potato Pie (Gluten Free)

Ingredients

• 1 pie crust (9-inch; par-bake for 10 minutes if using the suggested crust recipe; traditional pie crust does not need par-baking)
• 2 cup sweet potato puree (About 1.75 pounds of unpeeled, uncooked sweet potatoes; measure after peeling and cooking. Garnet sweet potatoes or store-bought puree may be used.)
• 0.5 cup maple syrup
• 0.5 cup coconut cream (The solid part from a can of full-fat coconut milk)
• 2 tbsp tapioca flour (Cornstarch may be used instead)
• 1 tsp vanilla extract
• 0.5 tsp nutmeg
• 1 tsp cinnamon
• 0.25 tsp salt

Steps

1. 1

   Preheat the oven to 350°F (175°C). If using the suggested pie crust recipe, par-bake the 9-inch crust for 10 minutes, then set it aside. A traditional pie crust does not need to be par-baked.

2. 2

   Wash the sweet potatoes and poke holes in them so steam can escape during cooking.

3. 3

   Microwave the potatoes for 7–10 minutes, rotating them halfway through. Test with a fork or knife; they should feel very soft. If they are not cooked through, microwave in additional 1-minute intervals until soft.

4. 4

   Cut the sweet potatoes open and mash the insides; the flesh should pull away easily from the skins. Measure out 2 cups of puree.

5. 5

   Add the sweet potato puree, maple syrup, coconut cream, tapioca flour, vanilla extract, nutmeg, cinnamon, and salt to a food processor.

6. 6

   Blend for 2–3 minutes until the filling is creamy and smooth, scraping down the sides as needed.

7. 7

   Transfer the filling to the pie crust and smooth the top with a spatula.

8. 8

   Cover the crust edges with a pie shield or aluminum foil to keep them from browning too quickly.

9. 9

   Bake at 350°F (175°C) for 35–45 minutes. The top should look somewhat dried out, while the center remains slightly jiggly but less so than when it first went into the oven.

10. 10

    Cool the pie on a wire rack for 4 hours, then refrigerate overnight so it can firm up. Cut with a sharp knife and serve.

Notes

Refrigerate once cooled to room temperature; the pie keeps for 3–4 days. For storage, place plastic wrap directly against the filling to prevent condensation. The source also suggests freezing the uncooked filling in an airtight, freezer-safe container with plastic wrap against its surface; thaw it overnight in the refrigerator before baking. It cautions against a thin, fancy crimped crust edge because it browns faster. The recipe's full storage directions for baking thawed filling are not included in the supplied excerpt.

Nutrition per serving

• dessert
• vegan
• gluten-free
• baked
• make-ahead
• fall
• American