Sweet Potato Pie for Vegans


by Kathy Straw


Pecan & Oat Crust Recipe

This recipe is brief and easy. It yields a pretty thick pie crust made primarily from pecans as well as oats. It is very healthy, low in fat and also nutty.

What to prepare

1 1/4 Cups Rolled Oats, 1/2 Cup Pecans, 6 Dates, 2 Tbsp. Vegetable Oil, 1 Tbsp. Peanut Butter, 3 Tbsp. Cold Water,

Procedure:

Blend pecans with a food processor till they turn into a very rough mixture. Stir in oats and then blend once or twice till they combine nicely with the rough mixture. Stir in dates, oil, and also peanut butter, and after that pulse right until well blended (mixture will be dry). Pour in some water and then process a couple of times. Put rough mixture into a pie pan and then press until distributed and just about overflowing the edges of the pie pan (Start off from the center then move out into the edges). Refrigerate till crust is going to be used and pie filling is prepared.

Let's get Cooking, and create some pie!

Vegan Sweet Potato Pie Recipe

What slides out from the oven is an incredibly healthy and tasty sweet potato pie that rivals a cheesecake with its perfect texture and amazing flavors. The recipe suits your busy holiday agenda. No worries about taking too much effort in your kitchen in order to bake desserts. In this recipe, you now learn how to bake a simple and also healthy dessert which you can be proud of.

What you'll need:

2 Organic Sweet Potatoes (1 1/2 Cups), 3/4 Cup Turbinado Sugar, 2 Tbsp. Corn Starch, 3/4 Tsp. Cinnamon, 1/4 Tsp. Nutmeg, Pinch of Salt, 1 Tsp. Vanilla, 3/4-1 Cup Unsweetened Almond Milk*, 1/4 Cup Plain Vegan Yogurt, *Start with 3/4 and move up if needed.,

Preheat oven to 400 degrees F. Clean sweet potatoes thoroughly and then prick sweet potatoes by using a fork. Bake them for approximately 45-60 minutes or until they are soft. Remove them from the oven and then decrease oven temperature to 350 degrees. Allow the freshly baked sweet potatoes to cool down and then set aside 1 1/2 cups of sweet potatoes.

Measure and scoop out sugar. Within a container, mix the sugar along with corn starch, salt, cinnamon and nutmeg. Set aside for later use. Dispense sweet potatoes in a different bowl, and mash adequately to make them as smooth as possible. Stir in the sugar mixture to the mashed sweet potatoes and mix adequately. Add in almond milk, yogurt, and also vanilla. Mix till mixture becomes completely smooth. Slowly and consistently add this into the refrigerated crust from the fridge. Place into the center rack inside the oven and bake for 50-55 minutes. When it's done, allow it to cool on the baking rack for around 3 hours.

Serve next to vegan whipped cream or perhaps any preferred forms of creaminess.




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