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Plant-based Cooking!

Sweet Potato Pie

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I made this for one of our Wednesday-cooking nights recently. From, of course, Farm Journal’s Complete Pie Cookbook, my 1965 prized pie tome. Sweet potato pies are usually custardy like pumpkin pie, but I chose this recipe that uses slices, like an apple pie, because it didn’t call for any eggs and so was easier to veganise.

Sliced Sweet Potato Pie
Pastry for 2-crust pie
1 and a half lbs. sweet potatoes (around 4 smallish-medium)
1 c. brown sugar
1/2 t. cinnamon
1/8 t. nutmeg
1/2 t. powdered ginger
1/4 t. salt
around 6 T. butter (Earth Balance vegan margarine)
1/2 c. heavy cream (I used full fat coconut milk and it worked perfectly)

Boil sweet potatoes until half-cooked, 15-20 mins. Peel (the peel should rub right off very easily) and slice thinly.
Mix brown sugar, spices, and salt.
Place a layer of sweet potatoes in unbaked pastry shell, sprinkle with some of the sugar-spice mixture and dot with a little Earth Balance. Continue layering until all ingredients are used, dotting top with Earth Balance. Carefully pour coconut milk over top. Top with top crust, flute edges and cut vents.
Bake at 425F 30 to 40 minutes. If potatoes are still not tender, reduce temp. to 350F and continue baking until done (I didn’t have this problem- my potatoes were, say, 2/3-3/4 cooked after the boiling step.)

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Written by phdelicious

April 18, 2009 at 7:48 pm

Posted in Baking

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