SWEET POTATO PIE
Prep: 30 mins
Cook: 1 hr 50 mins
Total: 2 hrs 20 mins
Yield: 1 9-inch pie
This has long been a favorite, and everyone who tastes it says it is the best they have ever had.
- 1 (1 pound) sweet potato
- ½ cup “Miyoko” or “Follow Your Heart” butter, softened
- 1 cup white sugar
- ½ cup nut milk
- 2 large vegan eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked vegan pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, nut milk, vegan eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.