Where can I find canned coconut cream?

Canned coconut cream is c ommon in well-stocked grocery stores or Asian or Indian food stores . It's located alongside canned coconut milk and looks similar so watch for "coconut cream" on the label. Thai Kitchen, Earth's Choice, Char's Organics, Trader Joe's and Rooster brands all make canned coconut cream. Coconut cream is higher in fat than coconut milk and has the consistency of heavy whipping cream, whereas coconut milk is closer to whole milk.

What if I can't find canned coconut cream?

If you can't find canned coconut cream in stores, place 2 cans of full-fat coconut milk in the fridge overnight or until you're ready to make the recipe. When you're ready to proceed, open the cans and scoop off the thick coconut cream from the top of the cans until you have nearly one cup of the the thick cream. Add 1-2 tbsp of the coconut water from the cans and whisk it into the cream until you have a smooth, heavy cream-like consistency. This will mimic the consistency of canned coconut cream.

Can I make gluten-free sweet potato pie?

Absolutely . To make this sweet potato pie gluten-free, use your choice of gluten-free pie crust.

Can I add marshmallows?

Sure . To make sweet potato pie with marshmallows, use your choice of mini marshmallows and arrange them over top of the pie once it's finished baked. You can also use large marshmallows cut in half. Turn the oven to broil and broil for 30-60 seconds, watching carefully so they don't burn. Once they're golden, remove from the oven.

What kind of pie crust can I use?

Use any unbaked homemade vegan pie crust or store-bought vegan pie crust. Use a gluten-free pie crust if needed! If you're not vegan or gluten-free, any unbaked pie crust works, homemade or packaged.

Can I make a crustless sweet potato pie?

Yes. To make this sweet potato without the crust, pour the pie filling directly into the pie dish and bake.

Easy Vegan Sweet Potato Pie Recipe (Eggless)

Description

Enjoy this vegan version of the Southern classic, sweet potato pie! You’ll love velvety texture and spiced flavour and no one will ever guess it’s eggless and dairy-free.

Ingredients

2 lbs sweet potatoes (907 g)
1 cup canned coconut cream (250 g)
½ cup white granulated sugar (100 g)
1/3 cup cornstarch (40 g)
½ cup vegan butter (115 g)
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
2 tsp vanilla extract
1 9-inch vegan pie crust

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Instructions

Bake Sweet Potatoes: Preheat the oven to 375 degrees Fahrenheit. Place the sweet potatoes on a baking sheet and poke a few holes in the op of each potato with a fork. Bake the potatoes for 1 hour. Exact baking time may vary based on the size of the sweet potatoes. Once they’re easily pierced right through with a fork.
Peel Sweet Potatoes: Remove the potatoes from the oven and reduce the heat to 350 degrees Fahrenheit. Peel the skin off the sweet potatoes. The skin should come off easily. You can run them under cold water while peeling to help the process.
Blend Sweet Potatoes: Place the potatoes in a high-speed blender or food processor and pulse until you have a smooth sweet potato puree with no chunks.
Blend Pie Filling: Add everything but the pie crust to the blender and pulse again until the mixture is completely smooth and creamy.
Bake Pie: Pour the pie filling into the pie crust in a pie dish or tart pan and bake for 1 hour.
Serve or Chill: Cool for 10 minutes then serve the pie immediately with whipped cream or ice cream, or for a chilled sweet potato pie, allow it to chill in the fridge for 2 hours and enjoy!

Notes

White sugar may be substitute with light brown sugar or coconut sugar. If you use coconut sugar, note the pie will be darker in colour and have a caramel-like flavour.

Sweet potatoes can be baked 1-2 days in advance.

Cover and store leftover pie in the fridge for up to 5 days or wrap well and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.

Nutrition

Serving Size: 1 slice
Calories: 404
Sugar: 17 g
Sodium: 310 mg
Fat: 14 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 4 g

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Description

Ingredients

Instructions

Notes

Nutrition