Eosinophilic Esophagitis Friendly Vegan Sweet Potato Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp organic cane sugar
- ½ tsp salt
- ½ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 2 lbs sweet potatoes (about 2 large), scrubbed
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup organic cane sugar
- 3 tbsp cornstarch
- 2 tbsp vegan 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)
Can be omittednon-dairy whipped topping
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a food processor or pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and mix until the dough just comes together — it should hold when pressed but not feel wet or sticky. Add the remaining 1 tbsp water only if needed. Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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