Ingredients
1 1/2 cups graham cracker crumbs (make sure they are vegan)
1/4 cup melted coconut oil
2 tablespoons maple syrup
For the filling:
2 cups mashed purple sweet potatoes (cooked and peeled)
1/2 cup coconut milk (full-fat)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
A pinch of salt
Instructions:
Preheat the oven:Preheat your oven to 350°F (175°C).
Make the crust:In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a pie pan to form the crust. Bake the crust for 8-10 minutes until it sets. Remove from the oven and let it cool.
Prepare the sweet potatoes:Cook the purple sweet potatoes until they are soft. You can boil or steam them. Mash the cooked sweet potatoes in a bowl and set aside.
Make the filling:In a blender or food processor, combine the mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Blend until smooth and well combined.
Assemble and bake:Pour the sweet potato filling into the prepared crust. Smooth the top with a spatula.
Bake the pie:Bake in the preheated oven for 45-50 minutes or until the filling is set. Check the pie by inserting a toothpick into the center; it should come out clean.
Cool and refrigerate:Allow the pie to cool completely before refrigerating. Refrigerate for at least 2-3 hours or overnight to allow the flavors to meld.
