Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
This Vegan Brown Sugar Sweet Potato Pie with Coconut Milk is just like the traditional Southern sweet potato pie, without the dairy or gluten. Makes for a perfect Thanksgiving dessert which is classic but is so healthy.
In a large bowl, mix flour along with sugar, salt, and cold cubed butter. Use a pastry blender or two forks to bring it to a coarse mealy consistency.Now add the water and combine to make a large clump. If your dough is too dry, add more ice-cold water, 1 tablespoon at a time to make a disc. You do not have to over-knead the dough. Just combine until you have a disc ready. If your Dough is too moist, dust the surface with some more flour. The dough should not be too sticky to touch.Wrap tightly with plastic wrap and refrigerate for 2 hours, before you use it.
Roll the dough on a floured work surface. After every few seconds turn and roll so that you have a circular rolled dough which is about 12 cm in diameter and has about 1/2 inch thickness. Roll the dough very carefully and patiently. You're not mad at the dough. If its getting too sticky, dust some flour on the surface and then roll the dough. After you've rolled the dough, dust off the excess flour.
Wrap the rolled dough on your rolling pin and un-wrap it on your greased Pie dish.There will be extras, hanging around the corner, which you can trim off using a sharp knife and flute the edges using your forefinger and thumb.
Preheat the oven to 375F or 190C. In another bowl, take Sweet Potato Puree along with Coconut Milk, Vanilla Extract, Corn starch, Softened Unsalted Butter, Brown Sugar, and the spices - Ground Cinnamon, Ginger, and Nutmeg. Also, add the salt and lemon juice and mix well using a blender jug or a handheld mixer.Make sure it is completely smooth.
Pour it on a homemade or Store Bought Vegan Pie Crust. I have used a 9 inch Vegan Pie crust for my 9-inch pie dish.
Bake the Sweet Potato Pie at 375F for 40 minutes. After 40 minutes, tent with a foil, to avoid over-browning of the top and bake for the remaining 20 minutes.Allow it to cool down on the counter for at least 2 hours before you cut it into slices and serve. The longer your Sweet Potato Pie will chill, the firmer slices you'll have.
Before you serve, top with Whipped Cream and chopped Pecan Nuts and serve. Enjoy!
Video
Notes
Cornstarch can be replaced with Arrowroot (same amount)
You can fresh or canned sweet potato puree. If you're using fresh sweet potato puree, then peel and chop the sweet potatoes. Place it on a baking tray. Pop it in the oven at 350F for 30 minutes. Cool them down and then make a puree in the food processor.
Your Coconut Milk should be full-fat canned Coconut Milk.
Make sure that the Vegan Pie Crust that you purchase is unbaked
If you find this recipe to be too sweet (Because the Sweet Potatoes are already sweet), you can reduce the quantity of Brown Sugar to half.
Coconut Milk can be replaced with Almond Milk
Nutrition
Nutrition Facts
Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
Amount Per Serving
Calories 407Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 24mg8%
Sodium 257mg11%
Potassium 336mg10%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 25g28%
Protein 5g10%
Vitamin A 11050IU221%
Vitamin C 11mg13%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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