My Vegan Purple Sweet Potato Pie

Ingredients:
For the crust:
1 1/2 cups vegan graham cracker crumbs
1/4 cup melted coconut oil
2 tablespoons maple syrup
For the filling:
2 cups mashed purple sweet potatoes (cooked and peeled)
1/2 cup coconut milk (full fat)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C).
Make the crust:
In a bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
Press the mixture into the bottom of a 9-inch pie dish to form the crust.
Bake the crust:
Bake the crust in the preheated oven for about 10 minutes, or until it becomes golden brown. Remove from the oven and let it cool.
Prepare the filling:
In a blender or food processor, blend the mashed purple sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Assemble the pie:
Pour the sweet potato filling into the pre-baked crust.
Bake the pie:
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set. You can test the doneness by inserting a toothpick into the center – it should come out clean.

Allow the pie to cool completely before slicing and serving. You can refrigerate it for a few hours to help it set further.
Optional toppings:
Top the pie with coconut whipped cream, chopped nuts, or a sprinkle of cinnamon before serving.
My Vegan Purple Sweet Potato Pie

Indulging in the warmth of a freshly baked pie is a cherished tradition in many households, evoking memories of comfort and togetherness. However, for those embracing a vegan lifestyle or looking to explore plant-based alternatives, the quest for a perfect pie can sometimes be a challenge. Fear not, for this Vegan Purple Sweet Potato Pie recipe offers a delightful solution that not only satisfies the taste buds but also celebrates the vibrant hues and wholesome goodness of nature’s bounty.