Sweet potatoes hold a special place in my heart. I remember as a child, my grandmother would always make the most delicious sweet potato pie for family gatherings. The aroma of cinnamon and nutmeg wafting through the house was simply irresistible. Over the years, I’ve tried to recreate that magic, and today, I’m excited to share a vegan version of this beloved recipe.
This Vegan Sweet Potato Pie is a delightful twist on the classic, perfect for those who prefer plant-based options. The creamy sweet potato filling, paired with a flaky crust and topped with a fluffy aquafaba meringue, makes this pie a showstopper at any dessert table. One of my favorite tweaks to this recipe is adding a hint of maple syrup to the sweet potato mixture for an extra layer of sweetness and depth of flavor. You can also experiment with the spices, perhaps adding a pinch of allspice or ginger for a little kick.
Whether you’re vegan or just looking for a delicious alternative to traditional sweet potato pie, this recipe is sure to impress. It’s not just a pie; it’s a way to bring a piece of my family’s tradition to your table. Happy baking!
How to Make Vegan Sweet Potato Pie
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Ingredients
- 1 teaspoon vanilla extract
- 1/3 cup superfine sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup vegan butter (cut into cubes)
- 1 flax egg
- 1/2 teaspoon nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 cup vegan butter (melted)
- 1/2 cup milk
- 2 cups cooked and mashed sweet potatoes
- 1/2 cup aquafaba (liquid from 1 can chickpeas)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 4-6 tablespoons iced water
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon salt
Directions
- Combine flour and salt in a large bowl. Add cold butter cubes and work them into the flour until the mixture resembles coarse crumbs. Gradually add ice water, gently mixing until the dough forms.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and crimp them. Chill the crust while preparing the filling.
- Preheat the oven to 350°F.
- In another bowl, combine mashed sweet potatoes, melted butter, sugar, cinnamon, nutmeg, and salt until smooth. Add flax egg, vanilla extract, and milk, mixing until fully blended.
- Pour the sweet potato mixture into the prepared crust.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Allow the pie to cool completely on a wire rack.
- For the meringue topping, beat aquafaba until frothy. Add salt and cream of tartar, beating until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, until stiff peaks form and the meringue is glossy. Mix in vanilla extract.
- Spread the meringue over the cooled pie and use a hand-held torch to caramelize the top.
FAQs:
Can I use a different type of flour for the crust?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. However, the texture and taste may vary slightly.
How do I make a flax egg?
To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it becomes gelatinous.
What is the best way to cook and mash sweet potatoes?
Peel and cut the sweet potatoes into chunks, then boil them for about 15-20 minutes until tender. Drain and mash them with a fork or potato masher until smooth.
Can I use a different sweetener instead of sugar?
Yes, you can replace sugar with alternatives like maple syrup, agave nectar, or coconut sugar. Be mindful that liquid sweeteners might alter the texture of the filling.
How do I store the vegan sweet potato pie?
Store the pie covered in the refrigerator for up to 4 days. If you need to keep it longer, you can freeze it without the meringue topping for up to 1 month.
Is there an alternative to using a hand-held torch for the meringue?
If you don’t have a hand-held torch, you can place the pie under a broiler for a few minutes. Watch closely to avoid burning the meringue.
Vegan Sweet Potato Pie
Ingredients
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup vegan butter cut into cubes
- 2 cups sweet potato cooked and mashed
- 4-6 tablespoons iced water
- 1/4 teaspoon salt
- 1 flax egg
- 1/2 cup aquafaba liquid from 1 can chickpeas
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1/3 cup superfine sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup vegan butter melted
- 1/2 cup milk
Instructions
- In a large bowl, mix flour and salt. Add cold butter cubes, working them into the flour until it looks like coarse crumbs. Gradually add ice water, gently mixing until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and chill it for at least 30 minutes.
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and crimp them. Chill while you make the filling.
- Preheat the oven to 350F.
- In another bowl, mix mashed sweet potatoes, melted butter, sugar, cinnamon, nutmeg, and salt until smooth. Add flax egg, vanilla extract, and milk, mixing until completely smooth.
- Pour the sweet potato filling into the prepared crust.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Let the pie cool completely on a wire rack.
- For the meringue topping, beat aquafaba until frothy. Add salt and cream of tartar, beating until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, until stiff peaks form and the meringue is glossy. Mix in vanilla extract.
- Spread meringue over the cooled pie. Use a hand-held torch to caramelize the top.
