Low Sodium Dairy Free Sweet Potato Pie

Total time3 hr 45 min

Prep time30 min

Cook time1 hr 15 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 ½ lbs sweet potatoes (about 2 medium)
¾ cup packed light brown sugar
1 can (13.5 oz) full-fat coconut milk
3 large eggs
2 tbsp dairy free butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

non-dairy whipped topping, for serving (optional)

Instructions

1
Pierce the sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Roast at 400°F (205°C) for 45–55 minutes, until a knife slides through the thickest part with no resistance. Set aside until cool enough to handle, then peel and mash the flesh until completely smooth — you need about 1 1/2 cups of mash.
2
While the sweet potatoes roast, make the crust. Whisk together the flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

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