Vegan Sweet Potato Pie Recipes
VEGAN SWEET POTATO PIE
Steps:
- Preheat the oven to 350°F (180°C).
- Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.
- Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
- Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
- Allow to cool on the counter for at least 2 hours before slicing and serving. It's even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
- Serve with vegan whipped cream and chopped pecans for decoration.
Nutrition Facts : ServingSize 1 Slice, Calories 260 kcal, Sodium 258 mg, Fat 8.7 g, SaturatedFat 23.4 g, Carbohydrate 43.2 g, Fiber 1.7 g, Protein 2.4 g
VEGAN SHEPHERD'S PIE WITH SWEET POTATO
This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.
Provided by MyNutriCounter
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
- Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
- Bake in the preheated oven until top is browned, about 20 minutes.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g
VEGAN SWEET POTATO PIE
We grew a wonderful crop of sweet potatoes this year. So I though, there is a pie in here somewhere! I found a couple of recipes on the net for Sweet Potato Pie but didn't really like the ingredients of either, so decided to tweak them and make one pie to suit my tastes. I used my Easy Vegan Spelt Pie Crust in this pie. http://www.recipezaar.com/Easy-Vegan-Spelt-Pie-Crust-196863 Always make sure your sweet potatoes are cooked before using them in a pie. You could even prepare the filling the day before if you like. It's up to you how you want to cook your sweet potatoes. I'm going to bake mine because I feel boiling will introduce too much water into the sweet potatoes. I didn't include the cooking time for the potatoes in this receipe. Here's a link that hows a few different ways to cook the potatoes: http://www.ehow.com/how_5362516_cook-potatoes-three-different-ways.html I used 2 lbs. of potatoes. Once they were cooked and peeled they were closer to the 1 3/4 lbs. needed for the pie.
Provided by Chef Joey Z.
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
- I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
- Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
- Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
- Get the pie crust and fill it.
- Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
- The filling should firm when done.
- Cool the pie before you serve it.
- Serve with whipped topping if you like.
- Bon Appetit!
Nutrition Facts : Calories 83.2, Fat 1.7, SaturatedFat 0.3, Sodium 190.2, Carbohydrate 14.8, Fiber 1.8, Sugar 3.1, Protein 2.7
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