Cooked - Sweet Potato Pie 🥧

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Potato Pie 🥧

1.0

1 x 9-inch pie crust (blind-baked)

2 cups cooked, mashed sweet potato

½ block (265 g) soft tofu

¾ cup packed brown sugar

¼ cup melted refined coconut oil

3 tbsp cornstarch

1 tbsp apple cider vinegar

1 tsp vanilla extract

¼ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

Blind bake the pie crust as per package instructions and set aside.
Add all filling ingredients to a high-speed blender. Blend until completely smooth and velvety.
Transfer the filling into your pre-baked pie shell and smooth out the top. Bake at 350°F for 45 minutes until the edges are set and the center has a little firm wobble.
Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) for the cleanest slices.
Serve topped with dairy-free whip and a sprinkle of cinnamon!

Course🍰Dessert

Diets🌱Vegan...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebrations🎉Holidays

Season🍂Fall

DifficultyEasy ⏰ 1h

Created last week

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