Recipe
Vegan Sweet Potato Pie
approx. 120 minutes
8 Persons
390 kcal/ 1630 kJ per serving
3 g protein
10 g fat
70 g carbs
Ingredients
For the pie crust: |
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|---|---|---|
| 130 g | plain flour (all-purpose) | |
| 50 g | cold vegan butter | |
| ¼ tsp | salt | |
| 1 tbsp | light brown sugar | |
| 2 – 3 tbsp | cold water | |
For the pie filling: |
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| 400 g | American sweet potatoes | |
| 150 ml | dairy-free cream | |
| 180 g | light brown sugar | |
| 35 g | cornstarch (4 tbsp) | |
| 1 tsp | vanilla extract | |
| 1 tsp | cinnamon | |
| ½ tsp | turmeric powder | |
| ¼ tsp | ginger powder | |
| ¼ tsp | ground nutmeg | |
| ¼ tsp | ground cloves | |
| 1 | pinch of salt | |
| 1 | pinch of cardamom powder (optional) | |
| vegan butter alternative for buttering and flour for dusting | ||
For the topping: |
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| 1 tbsp | rapeseed oil | |
| 150 g | vegan marshmallows | |
Preparation
- Start by preparing the pie crust. Cube the butter and place together with flour, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes.
- In the meantime, peel and cube the sweet potato, then steam the potato cubes for 15-20 minutes until soft. Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth.
- Between two sheets of non-stick baking parchment roll your dough out into a 24-26 cm circle.
- Lightly grease and coat an 8-inch (22cm) pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes.
- Preheat your oven to 180 °C (350 °F). Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the preheated oven and bake for 45 minutes, rotating the pie dish halfway through.
- After 45 minutes, cover the pie in aluminum foil and bake for another 15 minutes, covered.
- Allow for the pie to cool down for 30 minutes to an hour, then transfer to the fridge and let it set for at least 2 hours.
- Place the marshmallows into a non-stick saucepan and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff.
- Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges.