Sweet Potato Pie from Scratch (Plant-Based) | How to make Sweet Potato Pie | Low-sugar Desserts Idea
✅ 👉 PIE CRUST RECIPE (FEATURED IN THIS VIDEO) FULL RECIPE HERE:
https://youtu.be/Ik1C9ozpEH0
▶️ INGREDIENT LIST:
585g Sweet Potatoes chopped - 2 medium sweet potatoes (660g with skin on)
100g / 3/4 cup - Raw Cashews
275ml / 1 + 1/4 cup - Water
120g 3/4 cup - Coconut Sugar or Palm Sugar
1 Teaspoon Vanilla Essence
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Dried Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt ( I have added pink Himalayan salt)
2 Tablespoons Corn Starch ONLY (DO NOT add more than the recommended quantity otherwise it will ruin the taste of the filling)
Pre-made Raw Pie Shell of your choice
For my Pie Crust Recipe click the following link:
https://youtu.be/Ik1C9ozpEH0
▶️ METHOD:
Bring 1 cup of water to a boil. Add the raw cashews first and then add the chopped sweet potatoes, reduce the heat to medium-low and cook until the sweet potatoes are soft and mushy. It took me a good 35 minutes to cook it (take your time to cook the sweet potatoes, it should get really soft and mushy. Half cooked sweet potatoes will ruin the filling)
Turn off the heat and let it cool down UNCOVERED to let the extra moisture evaporate. There should not be much water left in the pot at this time.
Preheat the oven to 350 F. Transfer the sweet potatoes to a high speed blender and add coconut sugar, vanilla essence, cinnamon, ginger, nutmeg, salt , corn starch and blend it to a smooth puree.
The puree should on the thicker side and not too runny (it rather be thick than runny). DO NOT add additional water while blending.
Now pour the puree on to the a pre-made raw pie shell/crust of your choice.
✅ 👉 PIE CRUST RECIPE (FEATURED IN THIS VIDEO) FULL RECIPE HERE:
https://youtu.be/Ik1C9ozpEH0
Bake it for about 45 to 50 minutes. The baking time also depends on the heat of your oven so adjust the baking time accordingly. It took me 47 minutes to bake it in my oven. You know when it’s baked right, when the edge is firm to touch and the center is soft. If the filling is still too wet then put it back in the oven bake it for another few minutes.
Let it completely cook down and then put it in the refrigerator for at least 8 hours, preferably overnight. The longer it sits in the refrigerator the more nicely it will set and firms up.
I usually make this pie two days in advance and let it sit (covered) in the refrigerator for the flavours of the filling to develop and for it to set.
▶️ IMPORTANT TIPS:
👉 Take your time to cook the sweet potatoes, it should get really soft and mushy. It took me a good 35 minutes to cook it. Half cooked sweet potatoes will ruin the filling.
👉 Once the sweet potato is cooked let it cool down UNCOVERED to let the extra moisture evaporate. There should not be much water left in the pot at this time. If there is quite a bit of water left in the pot, then use just enough water to get the right consistency while blending and discard the rest
👉 Liquid sweeteners will NOT work for this recipe
👉 DO NOT add more corn starch than the quantity recommended in this recipe, otherwise it will ruin the taste of the filling
👉 The blended puree should be on the thicker side and not too runny (it rather be thick than runny)
👉 DO NOT add additional water while blending
👉 The baking time depends on the heat/type of your oven so adjust the baking time accordingly
👉 you know when the filling is baked right when the edge of the filling is firm to touch and middle is soft
👉 Let the pie set in the refrigerator for at least 8 hours, preferably overnight. The longer it sits in the refrigerator the more nicely it will set and firm up. If you cut it right away the the filling will be soggy.
I usually make this pie two days in advance and let it sit (covered) in the refrigerator for the flavours of the filling to develop and for it to set.
Enjoy the pie!
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