Sweet Potato Pie

Soul Food! Sweet potato pie is a classic Southern U.S. comfort food. Traditionally, it’s made with a sweet potato mash and a mixture of spices, sugar, milk, and eggs. This veganized version of the classic makes use of the beautiful richness of coconut milk, so I guarantee you won’t be missing out on any flavour!

In my family’s home, pies are usually designated for special occasions: Christmas, Thanksgiving, birthdays, etc. It’s something of a tradition and I imagine it’s similar for many families out there. But, damn, this pie is so good, it needs to be eaten more than every few months or so. Let’s start a new tradition: sweet potato pie Sunday. Why not? Heck, as an ethical vegan, I can’t say I’ve ever had much reverence for conventional traditions anyway!

For the crust:
Ingredients:
1 cup unbleached all purpose flour
½ cup whole wheat pastry flour
¼ teaspoon sea salt
½ cup Earth Balance vegan margarine (one stick)
2 tablespoons water

Instructions:
1. Mix together the flours and salt.
2. Crumble in the Earth Balance, working it in with your fingers until the mixture looks like a bunch of little pebbles. The dough should be able to come together somewhat at this point, but won’t hold.
3. Add water slowly, bit by bit, mixing with fingers. Bring the dough together into a ball, using more water if needed.
4. Flatten the ball and move to clean, lightly floured work space. With a rolling pin, roll the dough into large, thin circle. Place pie crust in a 9-inch pie tray and form the dough to the shape of the tray with your fingers, getting it as even as possible all the way around the edge.

For the filling:
Ingredients:
4 cups sweet potato, peeled and cubed (about two sweet potatoes)
1 teaspoon canola oil
1¼ cups coconut milk
1/3 cup + 1 tablespoon organic cane sugar
2 tablespoons + 1 teaspoon corn starch
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg (preferably freshly grated)
¼ teaspoon sea salt

Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Toss the sweet potato cubes with the canola oil and lay out on a baking tray lined with parchment paper. Roast for 45 minutes or until soft and beginning to brown.
2. Remove from oven and let cool for about 10 minutes. Turn the oven temperature up to 400 degrees.
3. In an upright blender, combine the cooked sweet potato, coconut milk, organic cane sugar, corn starch, cinnamon, ground ginger, nutmeg, and salt. Purée until smooth, stopping every now and then to scrape the sides down and stir if it won’t mix together.
4. Pour and spread the mixture evenly into your pie shell. Pop it into the 400 degree oven and let bake for about 40 to 45 minutes, until the crust is browning and beginning to crisp up
Note: I found that the filling of the pie, while tasty and holding together, was a bit goopy. Although, after cooling to room temperature, and especially after chilling in the fridge, it firmed right up and had a great texture.

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4 Responses to “Sweet Potato Pie”


  1. 1 Wade Albright February 22, 2010 at 10:23 am

    Thanks for the great recipe! I tried this out for our monthly vegan potluck, and it was a hit. I agree, this pie is too good to be had only every few months!

    Wade

  2. 2 rosscorder February 28, 2010 at 3:26 am

    Hey Wade,
    No problem! I’m glad your friends liked it. It’s awesome that you have a monthly vegan potluck, sounds delicious! I hope you’re inviting lots of omnivores! 😉

    • 3 Wade Albright March 9, 2010 at 9:49 am

      It is always delicious. I love having a bunch of people come over with awesome vegan food.

      I am indeed inviting lots of omnivores, we have an open door policy. People only need to be willing to be “vegan for the evening” :).


  1. 1 Pie fillings : Potato Starch Pie Filling Trackback on July 23, 2012 at 7:46 pm

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Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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