Vegan Sweet Potato Pie Food

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.

VEGAN SWEET POTATO PIE

Steps:

• Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
• I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
• Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
• Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
• Get the pie crust and fill it.
• Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
• The filling should firm when done.
• Cool the pie before you serve it.
• Serve with whipped topping if you like.
• Bon Appetit!

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
• Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
• Bake in the preheated oven until top is browned, about 20 minutes.

LENTIL & SWEET POTATO COTTAGE PIE

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Steps:

• Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
• Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
• Take the sweet potato out of the fridge and add the dry ingredients into the mash.
• Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
• Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
• Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
• Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.