Pecan Pie
Pecan pie is a Southern holiday favorite. I love making my pie with pecans I pick with my dad. Each year, we take a familiar journey to McIntyre Air Force Base located right outside of Colum...
This creamy sweet potato pie leans on vegan cream cheese and vegan butter to deliver a rich plant-based dessert. Baking the empty pie crust first helps to prevent the crust from getting soggy after you add the filling.
Ingredients
SERVINGS: 8
- 3 medium sweet potatoes
- 3/4 cup maple syrup
- 1/2 cup vegan cream cheese, softened
- 1/4 cup vegan butter (such as Earth Balance)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Himalayan salt
- 1 pre-made vegan pie crust, thawed
Instructions
Preheat oven to 400°.
Wash and dry sweet potatoes; bake until softened, about 1 hour. Let cool. Peel potatoes, and spoon enough pulp to yield 2½ cups (reserve any remaining cooked sweet potato for another use). Reduce oven to 350°.
Transfer cooked sweet potato to the work bowl of a food processor; add maple syrup, cream cheese, butter, vanilla, cinnamon, lemon zest, nutmeg and salt; process until smooth.
Prick bottom and sides of piecrust with a fork; bake empty pie crust until partially done, about 15 minutes. Remove from oven; add sweet potato mixture; bake until set, about 40 minutes more. Let cool completely before serving.
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