Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (ensure they are vegan-friendly)
6 tablespoons melted coconut oil
2 tablespoons maple syrup
For the filling:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked or boiled until soft)
1/2 cup coconut milk (full-fat from a can)
1/2 cup maple syrup
1/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the graham cracker crumbs, melted coconut oil, and maple syrup until well combined and the mixture resembles wet sand.
Press the mixture firmly and evenly into a 9-inch pie dish, covering the bottom and sides. Use the back of a spoon or a measuring cup to pack it down tightly.
Bake the crust in the preheated oven for 8-10 minutes, then remove and set aside to cool slightly.
Prepare the filling:
In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
Assemble and bake the pie:
Pour the sweet potato filling into the pre-baked crust, spreading it out evenly.
Smooth the top with a spatula.
Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
If the crust starts to brown too quickly, you can cover the edges with foil halfway through baking.
Cool and serve:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
For best results, chill the pie in the refrigerator for a few hours or overnight before serving to allow it to fully set.
