I had a Sunday Soiree to attend over the weekend, where the theme was the potato! I wanted to think a bit outside the box and whip up something special and a tad bit unique on the potato spectrum.
I love sweet potato pie, especially when it’s drenched with more than a dollop of whipped cream, so that’s the recipe I’ll share with you here.
It’s one of the easiest and quickest things to make and tastes amazing!
Ingredients are fairly few and prep takes mere minutes.
Start off with the following and add all right into a bowl together.
1 and 2/3 c (15oz) sweet potatoes
3/4 c coconut milk (180ml)
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 unbaked pie crust
*I picked up a store bought crust but you can always make your own
*I have a pumpkin spice powder I substituted for the separate cloves and nutmeg as it has those plus cinnamon included in the blend.
Then, throw them in a blender until a purée has been thickly and beautifully reached. Then pour that mix into an un-cooked vegan pie crust and bake!
Bake for 40 minutes. At that point, tent the pie with toothpicks and aluminum foil to decrease chance for burning edges and bake for another 20 minutes.
I LOVE the vegan coconut whipped cream from So Delicious! Add a dollop or two or three and
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Speaking of... watch my mom's great reactions when she tries the new and tasty sweet potato pie:
I am an Arizona native and I LOVE all of the fun and fabulous venues this state has to offer. Living a vegan lifestyle, I am always on the search for great flavor, fabulous ambience and foods and drinks that are met with #ASenseOfTaste