Vegan Sweet Potato Pie

This flavorful VEGAN SWEET POTATO PIE recipe tastes just like the classic Southern sweet potato pie without dairy or gluten. This amazing recipe is so easy to make using store-bought crust or my gluten-free vegan pie crust.

Making your own pie is such a piece of cake, with the right ingredients you can prepare this mouthwatering pie. I bought a large bag of sweet potatoes from the wholesale club and I  have been in the mood lately to prepare a variety of recipes with them. If you haven't seen my CANDIED YAM  and SWEET POTATO SOUFFLE recipes.

I decided to take on the challenge of making my own pie crust, which was not difficult the first try at all. I have since made this recipe twice and both times the crust turned great.

To make the pie crust, I used  Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

I used Earth Balance Buttery Spread for a buttery crust. I made the dough, then rolled the dough in between parchment papers. I also covered the edges with foil paper to prevent them from getting burned and then removed the foil paper for the final 20 minutes to allow the edges to baked with a lovely golden crust.

To make the filling, my goal was to achieve the same kind of taste as my JAMAICAN SWEET POTATO PUDDING recipe. I baked two medium-sized sweet potatoes, peeled and transferred them to a food processor along with the rest of the ingredients and process until smooth. I used coconut cream instead of coconut milk for rich flavor, which goes lovely with ginger, cinnamon, and nutmeg. By the way, you can substitute coconut milk instead. One spice blend to use instead of cinnamon and nutmeg is cardamom and coriander.