Sweet potato pie
A Southern classic of silky roasted sweet potato, coconut milk, cinnamon and nutmeg baked in a golden vegan shortcrust.
- Prep
- 30 min
- Cook
- 70 min
- Total
- 100 min
- Serves
- 8
- Difficulty
- Medium
Method
- Mix the flour, sugar and salt, then rub in the vegan butter with your fingertips. Add the iced water a spoonful at a time and bring together into a ball without overworking. Wrap and chill for 30 minutes.
- Prick the sweet potatoes and bake at 200°C for 45 minutes until very soft. Peel and mash the flesh until smooth.
- Roll out the pastry and line a 23 cm pie dish. Prick the base, line with parchment and baking beans, and blind bake for 15 minutes at 190°C. Remove the beans.
- Whisk 500 g of the sweet potato mash with the coconut milk, brown sugar, cornflour, spices, vanilla and a pinch of salt into a smooth cream.
- Pour the filling into the pastry case and level the top.
- Bake for 40 to 45 minutes at 180°C. The centre should be set but still wobble slightly.
- Cool completely, at least 2 hours, before slicing. Serve with whipped coconut cream.
A cousin of pumpkin pie, sweet potato pie is the pride of African American Thanksgiving tables. Roasting the potatoes rather than boiling them concentrates their sugar and gives a far more fragrant filling.
