Unveil the comforts of a classic dessert with this Velvety Vegan Sweet Potato Pie, an ode to the silky-smooth textures of sweet potato and silken tofu, cradled in a homemade flaky crust and optionally crowned with a delicate Italian meringue.
Ingredients:
For the Perfect Pie Crust:
- 1 batch vegan pie crust
For the Sweet Potato Bliss Filling:
- 21 oz (600g) sweet potatoes
- ½ cup (125ml) soy milk or alternative non-dairy milk
- ½ cup (125g) silken tofu, soft or firm
- 4.4 oz (125g) vegan butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) soft brown sugar
- 5 tbsp cornstarch
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
For the Optional Whipped Meringue Topping:
- 1 batch vegan Italian meringue
Instructions:
- Prepare and blind bake your pie crust until lightly golden.
- Boil sweet potatoes until tender, then peel.
- In a blender, combine cooked sweet potatoes, soy milk, silken tofu until smooth. Add vegan butter, both sugars, cornstarch, vanilla, cinnamon, nutmeg, and sea salt, and blend to a creamy filling.
- Pour the filling into the par-baked crust. Protect crust edges with a foil shield.
- Bake at 347°F (175°C) for 45-55 minutes until the pie sets with a gentle jiggle.
- Cool the pie to room temperature.
- If desired, prepare vegan Italian meringue and spread over the cooled pie for a luxurious finish.
This Vegan Sweet Potato Pie is a testament to the culinary magic that can be achieved without any animal products. A dollop of meringue adds a touch of elegance, transforming it into a show-stopping dessert. Share this creamy, dreamy creation with loved ones and bookmark our site for more vegan recipes that marry tradition with compassionate cooking!
