Gluten-Free Sweet Potato Pie

Gluten-Free Sweet Potato Pie

NotesNo time to make your own crust? No problem. Use a pre-made vegan crust. IngredientsFor the Crust 1 1/2 Cup gluten-free baking flour 2 Tablespoons brown sugar 1/2 Cup cold vegan butter 1-3 Tablespoon cold water (as needed) 1/2 Teaspoon saltFor the Pie Filling 1 1/2 Cup peeled, cooked, and cooled mashed sweet potatoes 2 1/2…

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Notes

No time to make your own crust? No problem. Use a pre-made vegan crust. 

Ingredients

For the Crust

  • 1 1/2 Cup gluten-free baking flour
  • 2 Tablespoons brown sugar
  • 1/2 Cup cold vegan butter
  • 1-3 Tablespoon cold water (as needed)
  • 1/2 Teaspoon salt

For the Pie Filling

  • 1 1/2 Cup peeled, cooked, and cooled mashed sweet potatoes
  • 2 1/2 Tablespoons brown sugar
  • 4 Tablespoons room temperature vegan butter
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon cardamom
  • 1/2 Teaspoon sea salt

Directions

For the Crust

In a stand mixer, whisk flour, sugar and salt (or hand whisk ingredients).

Cut in vegan butter (with mixer, fork or pastry cutter) until it becomes flaky. Add water slowly, as needed, until dough starts to stick together.

Press dough into a ball. Press ball evenly onto 9 inch, round, pie pan until bottom and sides covered.

Chill in fridge for 15 minutes.

For the Pie Filling

Preheat oven to 350F.

While crust is chilling, blend sweet potatoes, coconut sugar, salt, cinnamon, nutmeg and cardamom until smooth.

Pour the filling into the pie crust. Optional: top with pecans. Bake for 50 to 60 minutes.  You’ll know it’s done if the center of the pie wiggles but appears firm. Test it out by shaking the pie pan. Note: canned sweet potato puree will take longer than sweet potatoes.

Cool on cooling rack.

Serve.

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