I knew cashew cream and pureed sweet potatoes would be a winning (and warming) combo, but i thought i'd take it a step further by roasting the veggies first.
Sweet Potato Pie I
This vegan sweet potato pie recipe uses a premade crust and canned sweet potatoes, making it quick and easy to put together.
Recipe Summary Sweet Potato Pie I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.Ingredients | Vegan Sweet Potato Dessert Recipes
1 (1 pound) sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Please note the combination of a purple sweet potato and regular sweet potato, as well as the use of foil in baking when using the magazine version of this recipe.
Info | Vegan Sweet Potato Dessert Recipes
prep:
30 mins
cook:
1 hr 50 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
