Gourmet Meal

Alice Brown

Experienced and passionate pastry chef with a flair for creative desserts. Adept at crafting delicious treats, utilizing quality ingredients, and maintaining high standards of excellence in culinary artistry.

Vegan Sweet Potato Pie

Name: Vegan Sweet Potato Pie
Total time: 240 min
Yield: 8
Cuisine: Mundial
Ingredients: 1 (9-inch) vegan pie crust; 1 ¾ cups sweet potato purée; 1 cup water; 3/4 cup maple syrup; 1/4 cup raw cashews; 2 Tbsp cornstarch; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp sea salt; optional Dairy-free whipped cream

Sweet potato pie is a classic dessert often associated with Southern cuisine in the United States, particularly during autumn and holiday seasons. Not just an ordinary pie, it’s a mouthwatering blend of sweet potatoes and warm autumn spices that make up a creamy filling nestled in a golden crust. This version is vegan-friendly, naturally sweetened and can be optionally made gluten-free.

The decadent flavors and inviting aroma of sweet potato pie often make it a hit at family gatherings and festive celebrations such as Thanksgiving. The primary ingredient, the sweet potato, contributes not only sweetness but also a velvety texture to the pie. The natural sugars in the sweet potato caramelize during baking, resulting in a rich, delicious pie filling.

Known to some but unfamiliar to others, this vegan sweet potato pie with its sweet and cozy flavors, could just be a new addition or even a replacement to the traditional pumpkin pie on your dessert table. Just 9 ingredients is all it takes to make this delightful pie, so what are you waiting for? Let's preheat the ovens and bake a pie!

Calories
300
Time
240
Portions
8
Score
4.00

Ingredients

Crust

Vegan Pie Crust 1 (9-inch)

Filling

Sweet Potato Purée 1 ¾ cups
Water 1 cup
Maple Syrup 3/4 cup
Raw Cashews 1/4 cup
Cornstarch 2 Tbsp
Vanilla Extract 2 tsp
Ground Cinnamon 1 tsp
Ground Nutmeg 1/2 tsp
Sea Salt 1/4 tsp

Topping

Dairy-free Whipped Cream optional

Preparation

Prepare Sweet Potato Purée

Halve the sweet potatoes lengthwise and place cut side down on a parchment-lined baking sheet.
Bake at 375 F (190 C) for ~40-45 minutes or until very tender to the touch (up to ~1 hour if your sweet potatoes are on the larger side).
After baking, move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes.
Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Prepare the Filling

Soak cashews in a heatproof bowl, cover with hot water by at least 1-2 inches. Let them soak for 15-20 minutes, then drain and set aside.
Place the mashed sweet potatoes into a high-speed blender with the water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Blend on high until smooth and creamy.
Pour the filling into your prepared crust and smooth the top with a rubber spatula. Bake at 375 F (190 C) for 10 minutes.
Reduce the oven temperature to 325 F (162 C) and bake for 45-50 minutes until the center is solid with a slight jiggle.
Remove from the oven and let cool at room temperature for 30 minutes before cooling it completely in the refrigerator for about 3 hours.

Serve and Store

Serve cold topped with dairy-free whipped cream (coconut or cashew).
Store leftovers in the refrigerator lightly covered for up to 4-5 days or in the freezer for 1 month (or longer).

Suggestions

Sweet Potato Quality

The quality of sweet potatoes you use can significantly impact the flavor of this pie. Make sure to choose healthy, firm sweet potatoes without any signs of decay. Also, avoid canned sweet potato purée as its acidic flavor and improper set up can ruin the dessert.

Sweetness Adjustment

While the mentioned sweetness level works great for most, you can adjust the amount of maple syrup based on your personal preference. If you prefer less sweet desserts, you can reduce the maple syrup to 1/2-2/3 cup.

Thickener Alternatives

Cornstarch acts as the thickener in this pie filling, giving it a pronounced and pleasant texture. If cornstarch is not available, you could use arrowroot starch but expect the texture to be a bit different; it tends to yield a pudding-like and slightly gluey texture.

Frequent Questions

Can I use other types of sweeteners instead of maple syrup?

Yes, maple syrup can be replaced with other natural sweeteners such as agave nectar or honey (if not strictly vegan). However, keep in mind that changing sweeteners may alter the overall flavor of the pie.

Can another nut be used in place of cashews?

The recipe utilizes raw cashews as part of the filling for its creaminess when blended. Other nuts may yield a different texture and flavor. If you have an allergy or dislike for cashews, one possible substitution could be almonds, although the creaminess and taste might be slightly altered.

Can I make this pie gluten-free?

Absolutely! Simply opt for a gluten-free pie crust, which can be easily found in grocery stores or made at home. The filling is naturally gluten-free, so you shouldn’t have to modify anything else in the recipe.

Is there a substitute for the cornstarch?

Yes, if you don’t have or prefer not to use cornstarch, you could use arrowroot starch instead. However, expect a slightly different texture, more like pudding and slightly gluey.

Can this pie be frozen for later use?

Yes, this Vegan Sweet Potato Pie freezes well. Once cooled, cover it tightly and freeze. Thaw overnight in the refrigerator before serving. You can store it in the freezer for up to a month or longer.