Description
This Irresistible Vegan Sweet Potato Pie is a delicious, gluten-free dessert featuring a smooth, creamy filling made from steamed sweet potatoes, raw cashews, and warm spices, all nestled in a flaky vegan pie crust. Naturally sweetened with maple syrup and infused with cinnamon, nutmeg, and ginger, this pie offers a rich, dairy-free alternative perfect for autumn gatherings or any occasion where comfort food is desired.
Ingredients
Scale
Pie Crust
- 1 unbaked gluten-free vegan pie crust (or use Bob’s Red Mill 1-to-1 flour)
Filling
- 1.5 tsp ground cinnamon (freshly ground preferred)
- 3 tbsp arrowroot starch
- 1/4 tsp ground nutmeg (freshly grated if possible)
- 1/2 tsp fine sea salt
- 1.5 lb sweet potatoes (peeled, cubed, and steamed until very soft)
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 1/2 tsp ground ginger
- 1 cup unsweetened plant-based milk (oat milk preferred)
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Carefully fit your unbaked gluten-free vegan pie crust into a 9-inch pie dish. Set aside while preparing the filling.
- Steam the Sweet Potatoes: Peel and cube 1.5 pounds of sweet potatoes. Steam them until very tender, approximately 20-25 minutes, then let cool slightly.
- Soak the Cashews: Place 1/2 cup raw cashews in a bowl with hot water and soak for 15 minutes to soften. Drain before use.
- Make the Filling: In a high-speed blender or food processor, combine the steamed sweet potatoes, soaked cashews, 1 cup unsweetened oat milk, 1/2 cup maple syrup, 1.5 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground ginger, 3 tbsp arrowroot starch, 2 tsp vanilla extract, and 1/2 tsp fine sea salt. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary.
- Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula for an even surface.
- Bake the Pie: Place the pie on the center rack of the oven and bake for 90-95 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean with only moist crumbs attached.
- Cool and Serve: Allow the pie to cool completely at room temperature before slicing. For best results, chill in the refrigerator for at least 2 hours to let the filling firm up further. Serve chilled or at room temperature.
Notes
- You can substitute the pie crust with a store-bought gluten-free vegan crust for convenience.
- Ensure the sweet potatoes are steamed until very soft to achieve a creamy texture in the filling.
- Soaking the cashews is essential for smoothness; if short on time, soak in boiling water for at least 15 minutes.
- Use a high-speed blender for the creamiest filling; a food processor may require more blending time.
- Leftover pie can be stored in the refrigerator for up to 5 days.
- This pie also freezes well; thaw overnight in the fridge before serving.
