Red Meat Allergy Friendly Dairy Free Sweet Potato Pie

Total time3 hr 45 min

Prep time30 min

Cook time1 hr 15 min

Red Meat Allergy Friendly Dairy Free Sweet Potato Pie

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 tbsp granulated sugar
½ tsp salt
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

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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