Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (ensure vegan-friendly)
1/4 cup melted coconut oil or vegan margarine
2 tablespoons maple syrup
FOR THE FILLING:
1 1/2 cups cooked and mashed sweet potato (about 2 medium sweet potatoes)
1 (14-ounce) can coconut cream
1/2 cup coconut sugar or brown sugar
1/4 cup maple syrup
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
Instructions:
FOR THE CRUST:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the graham cracker crumbs, melted coconut oil or vegan margarine, and maple syrup until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
FOR THE FILLING:
In a blender or food processor, combine the mashed sweet potato, coconut cream, coconut sugar, maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and salt. Blend until smooth and creamy.
Pour the filling into the cooled crust and spread it out evenly.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature.
Once cooled, refrigerate the pie for at least 4 hours, or overnight, to allow it to set completely.
Serve slices of the vegan sweet potato cheesecake pie chilled, optionally topped with whipped coconut cream or your favorite vegan whipped topping.