Purple Sweet Potato Pie
The Stokes Purple Sweet Potato makes an eye-catching pie.
Ingredients
- 1 pie shell vegan, https://robinasbell.com/2014/11/vegan-chunky-pumpkin-streusel-pie/
- 2 pounds Stokes Purple Sweet Potatoes
- 1 cup unsweetened non-dairy creamer
- 1 1/4 cup light brown sugar
- 1/4 cup arrowroot
- 2 tablespoons almond butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoons ground clove
- 1/2 teaspoon salt
- coconut sorbet or other non-dairy ice cream
Instructions
- Make the pie crust and chill until cold.
- Halve and steam the purple sweet potatoes until very soft when pierced with a paring knife.
- When cool enough to handle, scoop the flesh into a food processor bowl and puree, scraping down and repeating as needed. Add the non-dairy creamer, light brown sugar, arrowroot, almond butter, cinnamon, allspice, cloves and salt and process, scraping down and repeating as needed to mix well and make very smooth.
- Preheat the oven to 375. Line the pie crust with foil and pour in pie weights or beans, then bake for 10 minutes.
- Transfer the purple puree to the pie crust and spread out, smooth the top. Swirl your spatula decoratively, the swirls will keep their shape as it bakes. Bake for about 1 hour, until the pie is puffed in the center and a little cracked around the edges. Cool on a rack before slicing.