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recipe image Vegan Sweet Potato Pie

Vegan Sweet Potato Pie

Our recipe for Vegan Sweet Potato Pie is so easy and delicious. I Can't Believe It's Not Butter! Vegan makes a plant based crust that's a light, crisp contrast to the rich and creamy sweet potato filling. The flavor of sweet potatoes is perfectly enhanced by the flavor from our Spread, coconut milk and spices.

Our recipe for Vegan Sweet Potato Pie is so easy and delicious. I Can't Believe It's Not Butter! Vegan makes a plant based crust that's a light, crisp contrast to the rich and creamy sweet potato filling. The flavor of sweet potatoes is perfectly enhanced by the flavor from our Spread, coconut milk and spices.

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  • Prep time
    20 min
  • Cooking time
    1 hr
  • Servings
    Portions 8

Ingredients

Crust
Filling
  • 2 1/2 cups mashed cooked sweet potatoes or canned sweet potatoes or yams (about 2 pounds)
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup coconut milk
  • 1/4 cup I Can’t Believe It’s Not Butter!® Vegan, melted
  • 1/4 cup cornstarch or arrowroot powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Crust
      1. Preheat oven to 425°.
      2. Add flour to medium bowl. Cut in I Can't Believe It's Not Butter! Vegan with pastry blender or two knives until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into disc.
      3. Roll dough on lightly floured surface from center to edges to form a 12-inch circle. Press into 9-inch pie plate, crimp edges.
      Filling
      1. Combine all filling ingredients. Blend using an immersion blender or wire whisk until smooth. Pour into pie shell.
      2. Bake 15 minutes. Reduce heat to 375° and continue baking 45 minutes or until knife inserted 1-inch from edge comes out clean. Cool completely on wire rack. Garnish, if desired, with dairy free whipped cream.

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