Non-Dairy Sweet Potato Pie
I started with The Taste of Kosher’s pie because I was looking for something close to my non-dairy pumpkin pie. It was a bit out of control with the sugar, though. (Apparently sweet potatoes vary in sweetness.) The New York Times has an interesting version with both coconut milk and butter, that slightly reassured me about the inclusion of oil.
I usually make shortening crusts, so I just used a single crust in a deepish 9" pie pan. You can also use a store-bought pie crust.
You can make the filling in advance.
Makes: 1 pie.
Ingredients
- one single-crust pie shell
- 1 lb. sweet potatoes
- ½ c. (⅓ of one 14 oz. can) coconut milk
- 2 eggs
- ⅓ c. oil
- ⅔ c. brown or white sugar
- 1 tsp. ground coriander (optional)
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ginger (optional)
- dash clove (optional)
- dash allspice (optional)
- ¼ tsp. salt
- 1 tsp. vanilla
- ½ tsp. lemon extract (optional)
- flour or cornstarch (optional)
Directions
- Make or unwrap crust.
- Cook sweet potatoes by roasting, Instant Pot, or boiling 50 minutes.
- Peel and mash well.
- Mix all filling ingredients, optionally using a mixer, immersion blender, or other blender to smooth the clumpy ingredients more. If the filling seems too watery, add flour or cornstarch.
- Optionally, blind bake a homemade crust at 400° for 5 minutes, filled with pie weights and/or dried beans. You may want to protect the edge.
- Preheat oven to 350°.
- Fill crust.
- Bake up to 1 hour until set. Again, it’s advisable to protect the edge.
- Cool.
Refrigerate and eat within 4 days.
Variants
Some recommend roasting the sweet potatoes for the best flavor.
Replace the coconut milk with pretty much any other non-dairy milk.
Replace spices with ½ T. pumpkin spice.
