Alicias Famous Sweet Potato Pie Vegan Food

ALICIA'S FAMOUS SWEET POTATO PIE ( VEGAN )

Steps:

• For tested results I suggest fresh sweet potato puree. I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes) Alicia suggests baking them whole and scooping out the pulp. This is less watery then the canned stuff.
• Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
• Pour into pie crust, and bake at 375 for 55-60 minutes.
• Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.

VEGAN SWEET POTATO PIE

Steps:

• Preheat the oven to 350°F (180°C).
• Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.
• Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
• Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
• Allow to cool on the counter for at least 2 hours before slicing and serving. It's even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
• Serve with vegan whipped cream and chopped pecans for decoration.