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Epic Vegan Candy Potato Pie

Transfer over pumpkin pie, there’s a brand new favourite on the town: candy potato pie! Okay, perhaps not so new, BUT new to a few of us. And we’ve all determined this one may even change pumpkin pie on our Thanksgiving tables (gasp!). It’s wealthy, creamy, fluffy, and completely candy and spiced!

Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Simply 9 elements stand in your approach. Preheat your ovens, it’s pie time!

Roasted sweet potatoes, spices, cashews, cornstarch, maple syrup, and pie crust

Origin of Candy Potato Pie

Candy potato pie is a well-liked dessert in the course of the vacation season, particularly within the Southern United States, the place it originated within the African-American group.

It’s generally made with mashed candy potatoes, evaporated milk, sugar, spices, and eggs. The ratio of a few of these elements is what determines whether or not the pie is extra mild or denser in texture.

Our impressed model skips the milk and eggs and is of course sweetened however nonetheless mild and fluffy like the actual deal!

How you can Make Vegan Candy Potato Pie

This EPIC vegan candy potato pie begins with roasted sweet potatoes. Roasting as an alternative of steaming or boiling brings out their pure sweetness and provides caramelization, yielding a pie with wealthy candy potato taste.

Using a fork to mash roasted sweet potato in a bowl

The roasted candy potatoes take a whirl in a high-speed blender with the remaining filling elements: maple syrup, cashews, cornstarch, vanilla, cinnamon, nutmeg, salt, and water.

Blender with sweet potato purée, cashews, spices, and maple syrup

The result’s a creamy, luxurious, completely candy filling that goes right into a par-baked pie crust. We like utilizing our homemade gluten-free pie crust, however you should utilize any crust you want (together with store-bought)!

Pouring sweet potato pie filling from a blender into a par-baked pie crust

The ultimate steps are to bake and let cool (undoubtedly the toughest half!).

Slicing a vegan gluten-free sweet potato pie

We hope you LOVE this vegan candy potato pie! It’s:

Completely spiced
Candy however not overly candy
& Identical to the actual deal!

It’s greatest served chilly with a scoop of dairy-free whipped cream with household and buddies gathered across the desk.

Extra Vegan Thanksgiving Desserts

For those who do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Slice of vegan gluten-free sweet potato pie with a bite removed

Prep Time 4 hours

Prepare dinner Time 1 hour 35 minutes

Complete Time 5 hours 35 minutes

Servings 10 (Slices)

Course Dessert

Delicacies Gluten-Free (non-compulsory), Vegan

Freezer Pleasant 1 month

Does it maintain? 4-5 Days

Stop your display from going darkish

  • 1 (9-inch) vegan pie crust (store-bought or homemade // gluten-free as wanted)
  • 1 ¾ cups roasted candy potato purée (2 medium candy potatoes (~2/3 lb or 300 g every) yield ~1 ¾ cups or 425 g candy potato purée)
  • 1 cup water (plus extra for soaking cashews)
  • 3/4 cup maple syrup*
  • 1/4 cup uncooked cashews*
  • 2 Tbsp cornstarch*
  • 2 tsp vanilla extract
  • 1 tsp floor cinnamon
  • 1/2 tsp floor nutmeg
  • 1/4 tsp sea salt
  • ROAST SWEET POTATOES: To make candy potato purée, halve the candy potatoes lengthwise and place minimize aspect down on a parchment-lined baking sheet. Bake at 375 F (190 C) for ~40-45 minutes or till very tender to the contact (as much as ~1 hour in case your candy potatoes are on the bigger aspect). After baking, transfer to at least one aspect of the pan and wrap the parchment paper over high to steam. Let steam for five minutes. Then peel away pores and skin and mash in a mixing bowl (or food processor). Put aside.
  • SOAK CASHEWS: Add cashews to a heatproof bowl and canopy with scorching water by a minimum of 1-2 inches. Allow them to soak for 15-20 minutes, then drain and put aside.

  • PIE CRUST: If making a home made pie crust, put together it whereas the cashews soak and par-bake if indicated within the pie crust recipe (or the pie crust bundle if utilizing store-bought). We used our homemade gluten-free pie crust and par-baked for 20 minutes.
  • Earlier than continuing with the filling, double examine that your oven is preheated to 375 F (190 C).

  • Place the mashed candy potatoes right into a high-speed blender with the water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Mix on excessive till easy and creamy.
  • Pour the filling into your ready crust and easy the highest with a rubber spatula (if desired). Bake at 375 F (190 C) for 10 minutes. As soon as the ten minutes is up, cut back the oven temperature to 325 F (162 C) and bake for 45-50 minutes till the middle is simply barely jiggly. The middle ought to be extra stable than liquid with a structured jiggle as an alternative of 1 that appears extra liquidy. Take away from the oven and let cool at room temperature for half-hour earlier than cooling it fully within the fridge for about 3 hours.

  • Serve chilly topped with dairy-free whipped cream (coconut or cashew). Retailer leftovers within the fridge flippantly lined for as much as 4-5 days or within the freezer for 1 month (or longer).

*We examined with canned candy potato purée and DO NOT suggest it. The flavour is acidic and it doesn’t arrange correctly.
*For those who desire solely mildly candy desserts, you possibly can cut back the maple syrup to 1/2-2/3 cup, however we discovered 3/4 cup to be the proper stability between being indulgent and turning into overly candy.
*If nut-free, you can attempt changing the water and cashews with a thick dairy-free milk, however we haven’t examined it this manner and might’t assure the outcome.
*We examined with arrowroot starch rather than cornstarch and strongly most popular cornstarch. If you wish to use arrowroot starch, use 1 ½ Tablespoons, however know the feel can be completely different. It’s a bit pudding-like and barely gluey.
*Loosely tailored from our tremendous proficient pal Joy the Baker.
*Vitamin data is a tough estimate calculated with our home made vegan + gluten-free pie crust and with out non-compulsory elements.

Serving: 1 slice Energy: 288 Carbohydrates: 46.9 g Protein: 2.5 g Fats: 9.9 g Saturated Fats: 6.8 g Polyunsaturated Fats: 0.4 g Monounsaturated Fats: 0.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 186 mg Potassium: 226 mg Fiber: 2.1 g Sugar: 18.3 g Vitamin A: 1148 IU Vitamin C: 2.3 mg Calcium: 46 mg Iron: 0.9 mg

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