**Vegan Sweet Potato Pie**

**Ingredients:**

*For the pie crust:*
– 1 1/4 cups all-purpose flour
– 1/2 cup vegan butter (cold and cubed)
– 1/4 tsp salt
– 3-4 tbsp ice-cold water

*For the sweet potato filling:*
– 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
– 1/2 cup coconut milk (full-fat)
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt

**Instructions:**

1. **Prepare the Pie Crust:**
– In a food processor, combine the flour and salt. Add the cold, cubed vegan butter. Pulse until the mixture resembles coarse crumbs.
– Slowly add ice-cold water, one tablespoon at a time, while pulsing the mixture, until the dough starts to come together.
– Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. **Roll Out the Pie Crust:**
– Preheat your oven to 350°F (175°C).
– Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish.
– Transfer the crust to the pie dish, trim any excess dough, and crimp the edges as desired.

3. **Prepare the Sweet Potato Filling:**
– In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.

4. **Assemble the Pie:**
– Pour the sweet potato filling into the prepared pie crust.

5. **Bake:**
– Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and the crust is golden brown.

6. **Cool and Serve:**
– Allow the pie to cool on a wire rack for at least an hour before serving. It’s best served at room temperature or slightly chilled.

7. **Optional Toppings:**
– You can top your vegan sweet potato pie with coconut whipped cream or a sprinkle of cinnamon for added flavor.

Enjoy your vegan sweet potato pie! It’s a delightful dessert that can be enjoyed by vegans and non-vegans alike.

Ingredients:

For the pie crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup vegan butter (cold and cubed)
• 1/4 tsp salt
• 3-4 tbsp ice-cold water

For the sweet potato filling:

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup coconut milk (full-fat)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions:

1. Prepare the Pie Crust:
   • In a food processor, combine the flour and salt. Add the cold, cubed vegan butter.
   • Pulse until the mixture resembles coarse crumbs.
   • Slowly add ice-cold water, one tablespoon at a time, while pulsing the mixture, until the dough starts to come together.
   • Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust:
   • Preheat your oven to 350°F (175°C).
   • Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish.
   • Transfer the crust to the pie dish, trim any excess dough, and crimp the edges as desired.
3. Prepare the Sweet Potato Filling:
   • In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt.
   • Mix until well combined.
4. Assemble the Pie:
   • Pour the sweet potato filling into the prepared pie crust.
5. Bake:
   • Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and the crust is golden brown.
6. Cool and Serve:
   • Allow the pie to cool on a wire rack for at least an hour before serving. It’s best served at room temperature or slightly chilled.
7. Optional Toppings:
   • You can top your vegan sweet potato pie with coconut whipped cream or a sprinkle of cinnamon for added flavor.

Enjoy your vegan sweet potato pie! It’s a delightful dessert that can be enjoyed by vegans and non-vegans alike.