Recipe Courtesy of Bridgette Clare and Vega
“Pumpkin pie is so last year. Sweetie pie, this year, we’re mixing things up and making use of those leftover sweet potatoes from Thanksgiving with this sweet potato pie.”
No time to make your own crust? No problem. Use a pre-made vegan crust.
In a stand mixer, whisk flour, sugar and salt (or hand whisk ingredients).
Cut in vegan butter (with mixer, fork or pastry cutter) until it becomes flaky. Add water slowly, as needed, until dough starts to stick together.
Press dough into a ball. Press ball evenly onto 9 inch, round, pie pan until bottom and sides covered.
Chill in fridge for 15 minutes.
Preheat oven to 350F.
While crust is chilling, blend sweet potatoes, coconut sugar, salt, cinnamon, nutmeg and cardamom until smooth.
Pour the filling into the pie crust. Optional: top with pecans. Bake for 50 to 60 minutes. You’ll know it’s done if the center of the pie wiggles but appears firm. Test it out by shaking the pie pan. Note: canned sweet potato puree will take longer than sweet potatoes.
Cool on cooling rack.