Set aside. Just check the ingredients to make sure it’s vegan. If you are struggling with making your pie crust pretty. © 2020 Discovery or its subsidiaries and affiliates. Pour the pie filling into your pie crust, spread evenly with an offset spatula. Make sure to tag. Most well-stocked grocery stores carry vegan frozen or refrigerated pie crust. This is perfect if you’re used to having egg or tuna salad in your jacket potato. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Let it thaw in the refrigerator the night before. Serve with. To save on time, feel free to use canned sweet potato purée instead. Also crumble graham crackers into the dough and across the top of the filling mixture. Hi! Taste and adjust the seasoning with more salt if needed. It is the only kind of tofu that will blend completely into this custard. Perfect for any holiday, Thanksgiving, or Christmas table! Drain well and return the potatoes to the pot. Don’t worry. It is so incredibly rich and creamy that no one will believe it’s vegan! The result is a perfect vegan … Silken tofu, unlike regular tofu, is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This pie is best when chilled overnight. Your email address will not be published. If you chill it for too long, you may need to warm the dough up by kneading it between your hands. This prevents the pie from cracking. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic. Time Saving Tip: Save on time and buy a frozen pie crust. This look really good. Deliciously creamy vegan sweet potato pie is a twist on the traditional Southern sweet potato pie! This prevents the butter and coconut oil from melting too quickly in the oven so that your pie crust keeps its beautiful structure. At 60 minutes, check for doneness. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Whisk together flour and ¾ teaspoon salt. Storing – Wrap leftover pie in plastic wrap and store in the refrigerator for up to 5 days or the freezer for up to 2 months. All rights reserved. This pie should be served cold with coconut whipped cream. Better yet, this pie can be made a day or two in advance to keep holiday prep simple and, with several time saving tips throughout, you can assemble this pie in minutes! Learn how your comment data is processed. Pro Tip: Your crust will start to brown after about 60 minutes. Completely dairy free and gluten free, this easy sweet potato pie is smooth and rich while being packed with sweet cinnamon! 2 pounds sweet potatoes, peeled and roughly chopped (about 5 medium potatoes), 3 tablespoons packed vegan light brown sugar, 3 tablespoons unrefined coconut oil, melted and cooled slightly. Pro Tip: Getting the right tofu is super important. For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. 3/4 cup maple syrup. Alternatively, you can freeze this pie for up to two months. Add water and 3 tablespoons oil and mix until a dough … When checking for doneness, you want your pie to be. The pie should be mostly firm and the pie crust should be golden brown. I’ve been making a variation of this pie for 12 years. If that happens, cover the pie in tin foil and continue to bake. The first chill allows for the dough to harden just enough to be rolled out. There are no equal substitutions. Once sweet potatoes are done, place back into large bowl and season with chili, coriander, and cumin. Time saving Tip: Save on time and use canned sweet potato purée. Transfer the mashed potatoes to a food processor and add the remaining filling ingredients. Is this 1 lb of puree? Yes! To begin, peel, cube, and boil the sweet potatoes in a large pot of water until the potatoes are soft and can be easily pierced with a fork. You can also puree the sweet potato mixture in a food processor or with an immersion blender for a super smooth and silky filling. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again. © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Meatloaf with Mushrooms and Lentils. The second chill allows the fats to re-firm up. It's topped with a crunchy golden-brown nut layer spiced with cinnamon. Deliciously creamy vegan sweet potato pie is a twist on the traditional Southern sweet potato pie! Transfer to a 2-quart baking dish and smooth into an even layer. The filling can be made in a food processor for a quick and easy fall dessert the whole family will love. Wanna learn how to bake like a pro? … In a large bowl, toss sweet potato in ¼ cup oil to coat, and season with salt and pepper. Yes! For the filling, preheat oven to 450 degrees. For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. 1/2 tsp lemon zest (optional) 2 tbsp refined coconut oil (you can … Make the Filling: Whisk together sweet potato puree, coconut sugar, non-dairy milk, arrowroot starch, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until combined. We’ve been covering vegan Thanksgiving recipes all month. Chill your pie crust twice. We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. Drain the water through a colander and transfer the potatoes to a … THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Drain well and return the potatoes to the pot. If you give this recipe recipe a try, snap a photo and share it on Instagram. Poke a few holes in the sweet potatoes and place them on a baking sheet. Bake for 1 hour, until the potatoes are easily piercable with a fork. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Required fields are marked *, I have read and accepted the Privacy Policy *. Remove them from the oven and run them under cold water. Your email address will not be published. 1/4 tsp salt. Sweet Potato Ravioli With Creamy White Sauce [Vegan] If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again. Chickpea ‘tuna’ salad. Chicken and Sweet Potato Enchilada Casserole, The Kitchen Thanksgiving Live: Green Bean Casserole. 1 large cooked sweet potato (about 1 cup of mashed sweet potato) 1/3 cup brown sugar; 1/2 tsp cinnamon ; 1/4 tsp nutmeg; 1/4 tsp vanilla; Put a quarter of the mixture inside the dough and put the rest as the filling. Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. But now it’s time for dessert and I’ve got a good one for you! Serving – Chill the pie for at least 4 hours. 1/4 tsp nutmeg. I am a classically trained chef and professional photographer. This pie is best made in advance. The pie should be mostly firm with a little bit of jiggle. The dairy-free crust is made with coconut oil, and the filling's creamy base combines coconut milk with canned mashed sweet potato and all the familiar spices. Once they are cool enough to touch, remove the skin. Yes! Set aside. Blend until completely smooth. thank you I always love your recipes. Once sweet potatoes are done, place back into large bowl and season with chili, coriander, and cumin. Preheat the oven to 350F. We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. Sprinkle the nut mixture evenly over the sweet potato filling. For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). 15 oz sweet potato puree (about 1 and 3/4 cups of puree) 6 tbsp aquafaba. Completely dairy free and gluten free, this easy sweet potato pie is smooth and rich while being packed with sweet cinnamon! Bake the pie, uncovered, for 60 minutes. This recipe centers around the tofu being the base of the custard. This vegan sweet potato pie is so rich and creamy, no one will believe it’s vegan. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. The pie should set for 4 hours but best overnight. Blend until smooth, stopping to … Add the sweet potato mixture to the pie crust and smooth the top with a rubber spatula. If I am using the sweet potatoes is the raw 1 lb or puree 1 lb. Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined. Once they are cool enough to touch, remove the skin. Sign up for the Recipe of the Day Newsletter Privacy Policy. The filling is a mixture of whipped sweet potatoes combined with vegan butter and non-dairy milk. Vegan Sweet Potato Pie This vegan sweet potato pie is so rich and creamy, no one will believe it’s vegan. Home » Recipes » Vegan Desserts » Pies & Tarts » Vegan Sweet Potato Pie, by Sarah McMinn / Posted: November 18, 2020 / Updated: November 18, 2020 / Disclosure: This post may contain affiliate links. We’ve been covering vegan Thanksgiving recipes all month. Place them in a large bowl and mash them with a potato masher. Perfect for any holiday, Thanksgiving, or Christmas table! Place them in a large bowl and mash them with a potato masher. After 60 minutes, check for doneness. Blend until completely smooth. Your crust will start to brown after about 60 minutes. Unfortunately, no. Copyright 2020 Television Food Network, G.P. Remove them from the oven and run them under cold water. The filling can be made in a food processor for a quick and easy fall dessert the whole family will love. Make it up to 48 hours in advance and store it, tightly wrapped, in the refrigerator. If you can’t find it, you can buy it online. Add cooked sweet potato (including skin), 1 tablespoon of cooking water, 2 tablespoons maple syrup, vanilla and cinnamon to a food processor. Bake for 1 hour, until the potatoes are easily piercable with a fork. This site uses Akismet to reduce spam. Made with just 7 ingredients + spices (that you likely already have on hand) this is a no-stress holiday dessert. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Preheat the oven to 350F. For the filling, preheat oven to 450 degrees. Pour the pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 60 minutes. Completely homemade and delicious! This vegan pie is so rich and creamy with the perfect custard texture that no one at your holiday table will believe just how simple it is to make. Jump to Recipe Print Recipe Total Time: 2 hrs 20 mins. Let the casserole cool 5 minutes before serving. Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Transfer to a baking sheet and bake for 30 minutes, stirring occasionally during baking. Have an even mix of vegan butter and coconut oil. Over the past couple of weeks I’ve shared recipes for classic green bean casserole, best-ever mushroom gravy, roasted Brussels sprouts, and fan-favorite sweet potato casserole. This Southern favorite gets a vegan makeover, but you don't have to be vegan to enjoy this sweet potato pie! Poke a few holes in the sweet potatoes and place them on a baking sheet. T vegan sweet potato filling it, you can also puree the sweet potatoes in a large bowl, sweet! Tastes exactly the same a pro and pulse a few holes in the sweet potatoes is raw! 25 to 30 minutes, stirring occasionally during baking, remove the skin the butter and coconut oil ve making. 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