Vegan Sweet Potato Pie

The Steps

1. First, prep the sweet potatoes. Peel 2-3 large sweet potatoes and cut them into evenly sized chunks. You’ll want about 570 grams in total. Then, fill a pot with 1 inch of water, add to a steamer basket and add the sweet potatoes to the basket. Turn on the heat, cover with a lid, and steam for 15-20 minutes until the potatoes are soft and easily pierceable.
2. Remove the sweet potatoes from the steamer basket and add them to a blender with the remaining filling ingredients including the canned coconut milk, sugar, maple syrup, tapioca powder, cinnamon, cardamom, ginger, and salt. Blend together until completely smooth, stopping to scrape the filling from the blender sides as needed.
3. Set the filling aside, preheat the oven to 350F, and make the pecan streusel.
4. Add the chopped pecans, rolled oats, sugar, cinnamon, cardamom, ginger, and nutmeg to a bowl and whisk together. Then, add in the cold cubed vegan butter and use a fork to cut the butter into the dry ingredients until you have large clumps.
5. Remove the plastic lid from the Diamond Nuts Pecan Pie Crust and fill the crust with the sweet potato pie filling. Use a spatula to smooth it out completely.
6. Then, sprinkle on the pecan streusel so that it evenly covers the sweet potato filling. Add the pie to the oven and bake at 350F for 30-35 minutes.
7. Remove the pie from the fridge and let it cool completely. Once cooled, cover with plastic wrap and chill for at least 2 hours or ideally overnight to allow the pie to set.
8. Remove the pie from the fridge when ready to serve. Slice, top with coconut whipped cream, and a sprinkle of cinnamon. Enjoy!