This pie is a classic that hails from the American South.
Y’all need to try this—soul food that feeds your body and soul and screams comfort.
You can substitute margarine for the coconut oil, but only in emergencies, please! The rich, nutty coconut essence is a gorgeous, silky backdrop to the creamy sweet potato, and your taste buds will thank you.
Vegan Sweet Potato Pie
- 1 9-inch single-crust pie pastry
- 2¼ cups/506 g cooked sweet potatoes well drained, if boiled
- ¾ cup/170 g packed brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon powdered ginger
- ¼ teaspoon garam masala
- ¼ teaspoon salt
- ¼ cup/60 ml coconut oil, melted, or margarine
- 1 teaspoon vanilla extract
- 1 tablespoon/15 ml rum optional
- ¾ cup/180 ml nondairy milk
- 1/3 cup/35 g pecan halves
- Preheat the oven to 375°F (190°C, or gas mark 5). Roll out the dough, if needed, and place in a greased pie pan. Flute the edges as desired. Refrigerate until he filling is ready.
- Blend the sweet potatoes, brown sugar, spices, salt, oil, vanilla, and rum in a food processor or in a blender until well incorporated. Add the milk a little at a time and blend until the filling is smooth.
- Pour the filling into the crust, leaving ¼ inch (6 mm) of space to the crust edge. Decorate with the pecan halves. Bake for 15 minutes, then lower the heat to 325°F (170°C, or gas mark 3) and bake for 50 to 60 minutes, until the top is golden and slightly cracked, a cake tester comes out clean, and the pie is no longer wobbly. Refrigerate the pie for at least 4 hours before slicing.