Vegan Sweet Potato Pie

6 standard portions

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Ingredients

• 1 8'' My GF Homemade Unbaked Pie Crust
• 1½-2 lb sweet potato ((700g-900g) should be a total of 2 cups when mashed)
• ¾ cup almond milk ((177ml))
• 3 tbsp tapioca starch (plus 1 tsp (arrowroot starch works too))
• ½ cup cane sugar (or use coconut sugar (100g))
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice ((0.5)
• ¼ tsp pink salt

Method

1. Preheat the oven to 356F/180c
2. Use the tines of a fork to pierce the bottom of the pie.
3. Cover the entire pie crust with parchment paper then fill with dried beans/rice
4. Bake for 8-10 minutes.
5. Remove pie crust from the oven.
6. Carefully cover the edges of the crust with aluminium foil or a pie shield then set aside to cool down.
7. Bring a medium sized saucepan to the boil.
8. Add the sweet potato to the saucepan.
9. Boil the sweet potato until soft and tender.
10. Use a fork or potato masher to mash the sweet potato.
11. Add the sweet potato, almond milk, tapioca starch, cane sugar, vanilla, nutmeg, cinnamon, allspice and pink salt to a blender.
12. Blitz into a smooth consistency (it should be thick in texture).
13. Pour the filling into the pie crust and smooth it out if necessary.
14. Bake the pie for roughly 40 minutes or until the filling is firm (it should jiggle when it's ready).
15. Allow the pie to chill for 2-3 hours or even several hours before slicing it (the longer you leave it, the more firm it will be to slice).