Low Histamine Vegan Sweet Potato Pie

Total time3 hr 35 min

Prep time30 min

Cook time1 hr 5 min

4.6

(27)

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
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
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
¼ tsp salt

For serving

non-dairy whipped topping, for serving (optional)
Can be omitted
non-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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