Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Peace!
I hope your day is going great! I wanted to let you know I finally found a great vegan sweet potato pie recipe that is so tasty! My inspiration came from Chocolate Covered Katie, but I made it twice, and realized I liked my changes. So I present my vegan sweet potato pie recipe!
This wasn’t the first time I made this pie. Actually, I baked this pie twice, because I was invited to a party and I wanted to make sure I got the taste right. I am Black, if you didn’t notice, and sweet potato pie is quite a thing in the Black community, especially in the South. The party was certainly not full of vegans, and I wanted to come correct. Although I was nervous, everyone loved it.
For this recipe, I used a graham cracker crust. It was vegan, which was a find. Just read the back of the pie crusts, and you can find one too. You can also make one from scratch, which of course, is ideal. The crust gave the recipe the extra sweetness I was craving. I also made some coconut whipped cream, which I will add as a recipe soon!
| Servings |
servings
|
- 15 oz can of yams
- 1 3/4 cup unsweetened almond milk
- 2 tsp pure vanilla extract
- 2 tbsp olive oil
- 1/4 cup brown sugar
- 2 tbsp additionalbrown sugar
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1 1/2 tbsp rolled oats
- 1 1/2 tbsp ground flax
- 1/4 +1/8 tsp salt
Ingredients
|
|
- Preheat oven to 400 F, and set out pie crust
- Blend all pie ingredients until completely smooth
- Pour the filling into the crust, then bake 30 minutes on the center rack.
- Turn off heat and let sit for 30 mins.
- Take out the pie (will be under baked), and let it cool.
- Transfer the pie uncovered or very loosely covered to the fridge, where it will firm up after 5-8 hours or overnight.
