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Sweet Potato Pie

The traditional pie gets a bit of a modern twist as this recipe is vegan-friendly all the way up to the unique addition of vegan marshmallows. It may take some time to bake, but it is worth every bite.

Featuring American sweet potatoes

Ingredients

	For the pie crust:
130 g	plain flour (all-purpose)
50 g	cold vegan butter, cubed
1⁄4 tsp	salt
1 tbsp	light brown sugar
2-3 tbsp	cold water
	For the pie filling:
400 g	American sweet potatoes
150 ml	dairy-free cream
180 g	light brown sugar
35 g (4 tbsp)	cornstarch
1 tsp	vanilla extract
1 tsp	cinnamon
1⁄2 tsp	turmeric powder
1⁄4 tsp	ginger powder
1⁄4 tsp	ground nutmeg
1⁄4 tsp	ground cloves
1 pinch	salt
1 pinch	cardamom powder (optional)
	For the topping:
150 g	vegan marshmallows
1 tbsp	rapeseed oil

Step 1
Start by preparing the pie crust. Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes.
Step 2
In the meantime, peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft. Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender.
Step 3
Between two sheets of non-stick baking parchment roll your dough into a circle of roughly 2-4 mm thickness.
Step 4
Lightly grease and coat an 8-inch pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes.
Step 5
Preheat your oven to 180°C.
Step 6
Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the oven and bake for 45 minutes, rotating the pie dish halfway through.
Step 7
After 45 minutes, cover the pie in aluminum foil and bake for another 15 minutes, covered.
Step 8
Allow for the pie to cool down for 30 minutes to an hour, then transfer to the fridge and let it set for at least 2 hours. Once the 2 hours elapse, carefully remove the pie from the pie dish and place it onto a serving dish.
Step 9
Place the marshmallows into a non-stick saucepan and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff.
Step 10
Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges. Slice and enjoy the pie right away or keep it in the fridge for up to 3 days.

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Dessert, Gluten-free, Vegetarian or Vegan

Sweet Potato Pie

Ingredients

For the pie crust:

For the pie filling:

For the topping:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

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