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Sweet Potato Pie

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This vegan sweet potato pie is rich, creamy, and packed with cozy flavors. It has a caramelized biscoff crust and an homemade sweet potato filling. It’s very easy to make and is perfect for simple or festive dessert. 

Ingredients

Crust

  • 2 cups biscoff cookies  (180g)
  • 1 tbsp coconut or cane sugar (15g)
  • 2 tbsp melted coconut oil (30g)
  • 2 tbsp almond butter (50g)
  • 1/4 tsp salt

Filling

  • 500g sweet potato (about 1 large or 2 small), or 350g sweet potato purée (about 1 2/3 cup)
  • 1/4 cup cornstarch (25g)
  • 1/4 cup coconut milk (50g)
  • 2 tbsp almond butter (50g)
  • 2 tbsp maple syrup (50g)
  • 1 tbsp cane or coconut sugar (15g)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp ground nutmeg
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 400F / 200°C. Wash the sweet potato then pierce the skin several times with a fork. Place the whole sweet potato on a lined baking tray and bake for 60 to 70 minutes, depending on the size of the sweet potato. The potato is cooked when a knife easily cut the flesh to the center. Remove from the oven and allow to cool down.
  2. Meanwhile, prepare the crust. Reduce the oven temperature to 350F/180°C and grease or line a 8-inch tart pan.
  3. Mix the biscoff cookies in a food processor to break them and get a granular powder.
  4. Add the coconut sugar, melted coconut oil, almond butter and salt to the bowl, and pulse briefly or mix by hand with a spatula until everything is combined and you get a crumbly dough.
  5. Transfer the dough to the greased pan. Press the dough using a flat bottomed glass or your fingers to spread it evenly into the bottom and edges of the pan.
  6. Bake for 10 to 12 minutes until the crust is lightly golden. Remove from the oven and allow the crust to cool down completely.
  7. When the sweet potato has cooled, remove the skin and place the flesh in a blender or a food processor. Blend until you get a perfectly smooth puree.
  8. Add the rest of the ingredients and blend again until everything is combined.
  9. Pour the sweet potato filling into the baked pie crust and spread it evenly with a spatula. Bake for about 45 to 60 minutes at 350F/180°C, until the center of the pie is only slightly jiggly. If the crust begins to brown too much, cover the pie with a foil paper and continue to bake.
  10. Remove the pie from the oven and transfer it to a cooling rack. Allow the pie to cool down for at least 1 to 2 hours, allowing it to firm up, before slicing and serving.

Notes

  1. Keep the cooled sweet potato pie tightly covered in the refrigerator for up to 3 days.
  2. Serve the pie with whipped coconut cream or a scoop of vanilla ice cream for the ultimate experience.

Find it online: https://earlybrawd.com/sweet-potato-pie/