Vegan Sweet Potato Pie

A cozy dish is one that is warm, flavourful and decadent, and a sweet potato pie is just that!
Similar to pumpkin pie in taste and texture, this sweet potato pie is a classic holiday dessert that strikes a perfect balance between sweet and spice. Filled with creamy potatoes, aromatic spices, notes of vanilla and a crispy crust, it really is comfort food at its best!

INGREDIENTS :-

(For the filling)

• 1 1/2 cup boiled and mashed sweet potatoes
• 1/2 cup almond milk
• 1/2 cup maple syrup or sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

(For the crust)

• 1 1/2 cup all-purpose flour
• 1/2 cup coconut oil, chilled
• 1 tbsp coconut sugar or maple syrup
• 4 tbsp ice cold water

(For the topping)

• Vegan whipped cream (optional)

INSTRUCTIONS:-

(For the filling)

• Place all the filling ingredients in a blender and blend to form a smooth purée.

(For the crust)

• To a large mixing bowl, sift in the flour.
• Add the coconut oil and sweetener, and fold until the mixture is crumbly.
• Add the water in parts and stir until the dough begins to hold together.
• Place the dough on a lightly floured surface and work it into a ball.
• Flatten the dough into a disc. Cover tightly with a wrap and refrigerate for at least 1-2 hours.
• Remove the disc from the refrigerator and let it sit at room temperature for 5-10 minutes.
• Once again, dust the surface with flour and roll out the disc into a 10-inch circle. Carefully transfer it into a pie pan.
• Pour the filling into the pie pan and even it out. Tap the pan lightly on the counter to remove any air bubbles.
• Preheat the oven to 350 degrees F and bake for 1 hour or until the crust is golden-brown, the filling turns darker and passes the toothpick test. (Note : once done, the filling will still remain slightly jiggly)
• To prevent burning, cover the edges of the crust with foil paper after 30 minutes of baking.
• Remove from the oven and transfer to a cooling rack.
• Once the pie cools down to room temperature, cut into slices and serve with a dollop of whipped cream.