Created with a homemade vegan pie crust, a creamy, spiced sweet potato filling and a fluffy vegan marshmallow frosting, this pie is perfect for sharing with friends or family and it's the grand finale to any Thanksgiving or Christmas dinner. It's also made completely without coconut and can easily be prepared ahead of time.
Preparing the pie crust: Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes.
Steam the sweet potatoes: In the meantime, peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft.
Blend the pie filling: Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender.
Roll out the pie crust: Between two sheets of non-stick baking parchment roll your dough into a circle of roughly 2-4 mm thickness. Lightly grease and coat an 8-inch pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes.
Preheat: Preheat your oven to 180°C (350°F).
Assemble and bake the pie: Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the oven and bake for 45 minutes, rotating the pie dish halfway through. After 45 minutes, cover the pie in aluminium foil and bake for another 15 minutes, covered.
Cool down: Allow for the pie to cool down for 30 minutes in the oven, then transfer to the fridge and let it set for at least 2 hours. Once the 2 hours elapse, carefully remove the pie from the pie dish and place it onto a serving dish.
Prepare the marshmallow frosting: Place the marshmallows into a non-stick sauce and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff.
Decorate: Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges.
Serve: Slice and enjoy the pie right away or keep it in the fridge for up to 3 days.
Notes
Pie size: I've used an 8-inch pie dish for this recipe, if you're using a different size, use a cake pan converter, such as this one from Bianca Zapatka.
Storage: You can keep this pie covered with aluminum foil or plastic wrap in the fridge for up to 3 days. If you omit the marshmallow fluff, you can even freeze individual slices and enjoy them for up to 3 months!
Pie crust - you can replace the homemade crust with a store-bought crust, check the label to make sure the crust is vegan-friendly
Sweet potatoes - you can also use purple sweet potatoes or white sweet potatoes, or simply use pre-made sweet potato puree
Vegan butter - replace with coconut oil, opt for deodorised coconut oil if you want to avoid coconut flavor. Make sure it's cold and solid, and place the crust into the fridge for 30 minutes before adding your pie filling. From experience, coconut oil tends to melt quicker than butter, so you have to be quick when unrolling and shaping the pie crust.
Spices - you can replace the spices with typical pumpkin pie spices. If you're just missing one of the listed spices, simply leave it out.
Cream - I used Elmlea but any other vegan heavy cream or double cream will do. You can also use full-fat coconut milk.
Sugar - swap for a granulated sugar alternative, the color of the pie will be lighter/darker in that case. You can also use coconut sugar, though it tends to not dissolve as well as brown sugar. If you're using coconut sugar make sure to blend the filling a little longer, giving the coconut sugar more time to mix with the rest of the ingredients.
Liquid sweetener - In theory, a pie of this kind can also be sweetened with maple or agave syrup. However, as these are liquid forms of sweeteners, the ratios of the rest of the pie would need to be adjusted to accommodate the extra liquid. This is something I haven't tried myself with this recipe, but if you're up for an experiment: go for it!