Vegan Sweet Potato Pie

Make this Vegan Sweet Potato Pie for your next gathering. It’s a delightful
plant-based dessert with a rich filling and a light, airy meringue.

Servings: 12

Author:

Prep Time
15 minutes

Cook Time
1 hour

Dessert

American

Vegan sweet potato

Instructions

1 In a large bowl, mix flour and salt. Add cold butter cubes, working them into
the flour until it looks like coarse crumbs. Gradually add ice water, gently
mixing until the dough comes together.
2 Shape the dough into a ball, wrap it in plastic wrap, and chill it for at least
30 minutes.
3 On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place
the dough in the dish, trim the edges, and crimp them. Chill while you make the
filling.
4 Preheat the oven to 350F.
5 In another bowl, mix mashed sweet potatoes, melted butter, sugar, cinnamon,
nutmeg, and salt until smooth. Add flax egg, vanilla extract, and milk, mixing
until completely smooth.
6 Pour the sweet potato filling into the prepared crust.
7 Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in
the center comes out clean. Let the pie cool completely on a wire rack.
8 For the meringue topping, beat aquafaba until frothy. Add salt and cream of
tartar, beating until soft peaks form. Gradually add superfine sugar, one
tablespoon at a time, until stiff peaks form and the meringue is glossy. Mix in
vanilla extract.
9 Spread meringue over the cooled pie. Use a hand-held torch to caramelize the
top.