Vegan Sweet Potato Pie by @healthyalie

1h10
Medium

8 servings

🌾

200 g

Wheat Flour

🍬

1 tbsp

Sugar

🧂

0.36 g

Salt

🧈

100 g

Margarine

🥛

30 ml

Soy Milk

🥔

500 g

Sweet Potato

🥥

180 ml

Coconut Cream

🌽

16 g

Cornstarch

🥥

100 g

Coconut Sugar

🍦

5 ml

Vanilla Flavoring

🪵

0.3 g

Cinnamon

🧂

Salt

Preparation Steps

  1. Step 1/15

    Combine the wheat flour, granulated sugar, and first pinch of salt in a mixing bowl.

    🌾wheat flour
    🍬granulated sugar
    🧂salt
    🥣mixing bowl

  2. Step 2/15

    Rub the 100 g block margarine into the dry mixture until it resembles coarse crumbs.

    block margarine
    🥣mixing bowl

  3. Step 3/15

    Stir in the 30 ml soy milk and bring the crumbs together into a dough.

    🥛soy milk
    🥣mixing bowl

  4. Step 4/15

    Shape the dough into a disk and refrigerate it for at least 30 minutes.

  5. Step 5/15

    Peel the 2 sweet potatoes and cut them into even cubes.

    🥔sweet potato
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  6. Step 6/15

    Steam the sweet potato cubes until very tender, about 20 minutes.

    🥔sweet potato
    🍳steamer pot

  7. Step 7/15

    Mash the cooked sweet potatoes into a smooth purée and transfer it to a mixing bowl.

    🥔sweet potato
    🥔potato masher
    🥣mixing bowl

  8. Step 8/15

    Add the coconut cream and cornstarch to the sweet potato purée.

    🥥coconut cream
    🌽cornstarch
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/15

    Mix in the coconut sugar, vanilla flavoring, ground cinnamon, and remaining salt until smooth.

    🥥coconut sugar
    natural vanilla flavoring
    🪵ground cinnamon
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/15

    Preheat the oven to 185°C and roll the chilled dough into a round.

    🥖rolling pin

  11. Step 11/15

    Fit the dough into the 23 cm pie dish and prick the base all over with a fork.

    🥧23 cm pie dish
    🍴fork

  12. Step 12/15

    Blind-bake the crust for 8 to 10 minutes and remove it from the oven.

    🥧23 cm pie dish

  13. Step 13/15

    Pour the sweet potato filling into the warm crust and smooth the surface with a rubber spatula.

    🥧23 cm pie dish
    🥄rubber spatula

  14. Step 14/15

    Bake the pie for 30 minutes and transfer it to a wire rack.

    🥧23 cm pie dish
    ✨wire rack

  15. Step 15/15

    Cool the pie completely and refrigerate it overnight for a firmer texture if desired.

    ✨wire rack

Composition

Ingredients

Types

Grains, Seasonings, Plant-based dairy, Vegetables, Thickeners, Sweeteners

Ingredients

Wheat flour, Sugar, Salt, Margarine, Soy milk, Sweet potato, Coconut cream, Cornstarch, Coconut sugar, Vanilla flavoring, Cinnamon

Allergens

Gluten, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

369 kcal

Macro nutrients

Carbohydrates: 49g, Protein: 4g, Fat: 18g, Saturated fat: 10g, Fiber: 3g, Sugars: 21g

Nutritional Information

Minerals

Potassium: 390mg, Manganese: 0.5mg, Iron: 1.4mg, Calcium: 34mg, Sodium: 170mg

Vitamins

Vitamin A: 590µg RAE, Vitamin C: 4mg, Vitamin B6: 0.2mg, Folate: 22µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen scale, vegetable peeler, chef's knife, cutting board, steamer pot, potato masher, rolling pin, 23 cm pie dish, fork, rubber spatula, wire rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Pie, Baked good

Occasions

Autumn, Thanksgiving, Afternoon tea, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Creamy, Melting, Firm

Flavors

Sweet, Cinnamon, Vanilla, Caramelized, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely on a wire rack before covering.,Do not leave out longer than 2 hours.), fridge : 4 days (Store covered in an airtight container.,Chill before serving for the firmest slices.), freezer : 60 days (Wrap individual slices tightly.,Thaw overnight in the refrigerator.)