Vegan Sweet Potato Pie
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Fall-ready snickerdoodle cookies with a pumpkin spice kick! Super soft cookies with a crispy spiced sugar coating.
- Prep Time: 45 mins
- Cook Time: 2 1/2 hrs
- Total Time: 3 hrs 15 mins
- Yield: Makes one 9-inch pie 1x
- Super Flaky Pie Crust
- 180 g plain white all-purpose flour
- 1/2 Tbsp superfine caster sugar or granulated sugar
- 1/2 tsp fine sea salt
- 130 g vegan butter (the block type, cold)
- 1 Tbsp vodka or distilled white vinegar
- 50 ml ice cold water
Sweet Potato Pie Filling
- 450 g sweet potatoes, unpeeled
- 110 g light brown sugar
- 50 g granulated sugar
- 60 ml vegetable oil
- 100 ml soy milk, unsweetened and unflavored
- 120 ml vegan condensed milk or condensed coconut milk
- 1 tsp vanilla extract
- 1 tsp grated orange zest, plus extra for serving
- 1 tsp ground cinnamon
- 1/2 tsp ground or freshly grated nutmeg
- 1/4 tsp fine sea salt
- Vegan whipped cream, for serving
- For the super flaky pie crust, grab a large bowl and combine the plain white flour, caster sugar and fine sea salt in it. Chop the vegan butter into cubes and add to the bowl. Use two knives or a pastry cutter to chop the butter into the flour mixture until there are no pieces of butter larger than a cooked chickpea.
- In a measuring jug, mix together the vodka and ice cold water. Drizzle the liquid into the large bowl, mixing everything together at the same time with a fork. Once the dough reaches a texture where it can be squeezed together into a slightly crumbly ball, stop adding the liquid. Press the dough into a rough, flat disc, wrap in plastic wrap then place in the fridge to chill for at least 1 hour.
- Once thoroughly chilled, unwrap the dough and transfer to a lightly floured counter. Dust the top with flour then roll out into a large, vertical rectangle, around 1/4-inch (5-mm) thick. Fold in half lengthways like a book then fold the bottom half upwards to the middle and repeat with the top half. Gently roll out again into a rough, thick square of dough, then wrap again and return to the fridge to chill for 30 minutes.
- Once chilled, remove and unwrap the dough again and transfer to a lightly floured counter. Roll out into a 12-inch (30-cm) circle of dough then drape over a 9-inch (23-cm) pie tin. Trim any excess pastry from around the edges of the pie tin and crimp the edges however you’d like. Use your fingers for a thicker rim or the tines of a fork for a thinner one. Prick the base all over with a fork then place in the freezer for 30 minutes.
- Meanwhile, preheat the oven to 400ºF (200ºC). Once frozen, place a layer of greaseproof paper/baking parchment over the pie crust and fill it with baking beads, dried peas, lentils or rice. Bake for 20 minutes then remove the greaseproof paper/baking parchment and return to the oven naked for 10 minutes or until the bottom of the pie crust is lightly browned. Remove from the oven and reduce the oven temperature to 350ºF (175ºC).
- To make the pie filling, place the sweet potatoes (unpeeled) in a roasting tray and wrap the top with tinfoil. Place in the oven to bake for 1 1/2 hrs or until fork soft throughout. Remove from the oven and reduce the oven temperature to 325ºF (165ºC). Leave the sweet potatoes until cool enough to handle.
- Remove the skins from the sweet potatoes and discard. Place the sweet potato flesh in a food processor with the remaining filling ingredients (not the whipped cream) and blend just until smooth.
- Pour or spoon the filling mixture into the pre-baked pie crust. Wrap the edges of the crust in tin foil to prevent them from burning then place in the oven to bake for 45 minutes.
- Remove the pie from the oven (the center should still be a little jiggly) and leave to rest on a wire cooling rack until it cools to room temperature. Cover and transfer to the fridge to chill and set fully for at least 2 hours before serving. Serve with whipped vegan cream and an extra sprinkle of grated orange zest.
Keywords: Vegan sweet potato pie
Here are my top tips for getting super flaky pastry, every time you bake a pie!
Tip #1: Start by chilling your vegan butter. Ideally use a block variety, but if you can only get hold of soft margarine I’d advise that you freeze it before use.
Tip #2: Don’t fear the lumps! Lumps of vegan butter in your pastry will melt and produce steam, which is what helps the pastry to rise and become flaky as it bakes. Lumps are good! And preferable to overworking your dough, which will make the pastry tough and chewy.
Tip #3: Finally, folding your pie crust dough a few times as you’re rolling it out will increase the number of layers of butter and flour, creating extra layers of flaky magic. Start by rolling into a rectangle and then fold over in half, like a book.
Next, fold the bottom half of the pastry up to the middle, then repeat with the top half. Roll out lightly to seal the layers and then refrigerate once more. Guaranteed flaky crust!