Epic Vegan Sweet Potato Pie

Step 1

ROAST SWEET POTATOES: To make sweet potato purée, halve the sweet potatoes lengthwise and place cut side down on a parchment-lined baking sheet. Bake at 375 F (190 C) for ~40-45 minutes or until very tender to the touch (up to ~1 hour if your sweet potatoes are on the larger side). After baking, move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Step 2

SOAK CASHEWS: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for 15-20 minutes, then drain and set aside.

Step 3

PIE CRUST: If making a homemade pie crust, prepare it while the cashews soak and par-bake if indicated in the pie crust recipe (or the pie crust package if using store-bought). We used our homemade gluten-free pie crust and par-baked for 20 minutes.

Step 4

Before proceeding with the filling, double check that your oven is preheated to 375 F (190 C).

Step 5

Place the mashed sweet potatoes into a high-speed blender with the water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Blend on high until smooth and creamy.

Step 6

Pour the filling into your prepared crust and smooth the top with a rubber spatula (if desired). Bake at 375 F (190 C) for 10 minutes. Once the 10 minutes is up, reduce the oven temperature to 325 F (162 C) and bake for 45-50 minutes until the center is just slightly jiggly. The center should be more solid than liquid with a structured jiggle instead of one that looks more liquidy. Remove from the oven and let cool at room temperature for 30 minutes before cooling it completely in the refrigerator for about 3 hours.

Step 7

Serve cold topped with dairy-free whipped cream (coconut or cashew). Store leftovers in the refrigerator lightly covered for up to 4-5 days or in the freezer for 1 month (or longer).