Vegan Sweet Potato Pie

Why You'll Love This Recipe:

- It's the perfect Thanksgiving dessert! - The filling is quickly and easily made in a food processor. - This pie can be made a day or two in advance to keep holiday prep simple!

Ingredients You'll Need:

Step One

Poke a few holes in the sweet potatoes and place them on a baking sheet. Bake for 1 hour, until the potatoes are easily piercable with a fork. Run them under cold water.

Step Two

Once they are cool enough to touch, remove the skin. Place them in a large bowl and mash them with a potato masher.

Step Three

Transfer the mashed potatoes to a food processor and add the remaining filling ingredients. Blend until completely smooth.

Step Four

Pour the pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 60 minutes.

Step Five

Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling for at least 4 hours. Serve with coconut whipped cream.

Recipe Tips and Tricks:

1. Ensure that you are not baking above 350F. Anything higher will bake your pie too quickly and, thus, unevenly. 2. When checking for doneness, you want your pie to be slightly wobbly. Give it a little shake and see how it feels. If it’s too wobbly, the pie isn’t set and will be too soft.

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