Description
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
Units
Scale
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
- 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.
- Meanwhile, prepare the crust. Reduce the oven temperature to 350F/180°C and grease or line a 8-inch tart pan.
- Mix the biscoff cookies in a food processor to break them and get a granular powder.
- 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.
- 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.
- Bake for 10 to 12 minutes until the crust is lightly golden. Remove from the oven and allow the crust to cool down completely.
- 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.
- Add the rest of the ingredients and blend again until everything is combined.
- 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.
- 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
- Keep the cooled sweet potato pie tightly covered in the refrigerator for up to 3 days.
- Serve the pie with whipped coconut cream or a scoop of vanilla ice cream for the ultimate experience.