One of the things I love most about the way internet connects people and cultures all over the world are all the new types of food we’re introduced to – like sweet potato pie. Thanksgiving isn’t something that’s celebrated in Sweden, but I like the idea of spending time with loved ones and appreciating everything we’ve been given in this life – and of course munching down on some sweet potato pie! 😉
This version is completely vegan but tastes just as good as any other sweet potato pie.
- 100g melted margarine
- 15 digestive biscuits
- 3 tbsp corn starch
- 3/4 cup farinsocker
- 2 sweet potatoes
- 3/4 cup non-dairy milk
- 1 tsp nutmeg
- ½ tsp sea salt
- 1 tsp cinnamon
- The firm cream from one can of refridgerated coconut milk
- 2 tbsp dusting sugar
- ½ tsp vanilla extract
- Peel and dice sweet potatoes and place into a bowl with 1/4 cup water and microwave on high heat for 15 minutes (or boil them for 25 minutes on the stove) until they’re soft.
- Drain the water and mix to a smooth puree. Preheat the oven at 175°C. Crush the biscuits and combine with melted margarine in a bowl. Press the mixture firmly into a cake pan and bake for about 7 minutes. Let cool.
- While the crust is baking, prepare the filling: whisk sugar and cornstarch and then add the sweet potato puree, milk, nutmeg, cinnamon, and salt and combine. Pour the batter over the crust and bake for about 1 hour at 190°C. Let cool.
- Once the pie is cold, prepare the coconut cream: Scoop out the firm cream and place it in a bowl. Mix to a smooth creamy texture with a stand mixer, then add sugar and vanilla extract and mix to combine. Spread it on top of the pie, place it in the fridge for a little while to set and then enjoy!