Fall-Winter 2013 Poultry Press
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Vegan Sweet Potato Pie

Recipe from Tasha Edwards, The Sweetest Vegan

Preheat to 350 degrees.

Vegan Sweet Potato Pie Crust

  • 1 ¼ cups all purpose flour
  • ¼ cup frozen vegan butter
  • ¼ cup vegetable shortening
  • 3 tablespoons ice water

Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly. Add in ice water and combine with hands, but only until you are able to create a ball of dough. Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie pan. Place the flattened dough into the pie baking dish and press it to the bottom and sides. Use a fork to perforate the crust all over, even on the sides. Bake for 20 - 25 minutes, until just golden brown.

Vegan Recipe Corner

Vegan Sweet Potato Pie Filling

  • 2 cups cooked mashed sweet potatoes
  • ¼ cup vegan butter
  • ¼ cup maple syrup
  • ⅓ cup raw sugar
  • ½ cup almond milk
  • 8 oz vegan cream cheese
  • 1 teaspoon vanilla extract
  • ½ tsp salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger

Cut 2 medium sweet potatoes into large chunks and boil for about 20 minutes or until done. Run cold water over the sweet potato, and remove the skin. Use an electric mixer to mix together all ingredients for the filling. Add the sweet potato mixture to the baked pie crust. Bake the Vegan Sweet Potato Pie for 40 - 50 minutes. Allow the pie to cool for 30 minutes.

vegan sweet potato pie
Photo by Liqin Cao
Fall-Winter 2013 Poultry Press