Sweet potato pie

Watch the video to see detailed instructions

Sweat potato pie with pecan nuts & whipped cream

  • 2.5 cups of AP flour 
  • 40ml of sugar 
  • 1.5 tsp of baking powder 
  • pinch of salt 
  • 75g vegan butter or margarine 
  • pinch of nutmeg 
  • 3/4 cup oat milk 
  • 4-5 roasted sweet potatoes 
  • 200ml coconut milk 
  • 2 tsp sugar 
  • pinch of nutmeg 
  • 1.5 tsp cinnamon 
 -Caramel glazing- 
  • 40-50g vegan butter 
  • pecan nuts 
  • 2 tbsp sugar 
  • 2 tbsp coconut milk 
  • cinnamon (optional) 
 Whipped cream for decoration

Cooking instructions:
  1. Preheat the oven to 200 degrees Celsius.
  2. Wash and lightly brush 5 medium-sized sweet potatoes with olive oil. 
  3. Wrap each potato in aluminum foil and place them in the oven for about an hour, or until they are cooked and very soft. 
  4. Unwrap and let them roast for a little while to give them a little color and caramelization on the outside.
  5. In a mixing bowl, combine 2.5 cups of AP flour, 40 ml of sugar, 1.5 tsp of baking powder, and a pinch of salt. 
  6. Add 75 g of vegan butter or margarine, and mix it well. 
  7. Then add a tiny amount of nutmeg, and combine everything before bringing everything together with some oat milk.
  8. Cover the dough and let it rest for 15 minutes while the oven heats up to 180 degrees Celsius.
  9. Start rolling the dough into a circular shape. If the dough is sticky, brush it lightly with some oil. 
  10. Roll it to about half a centimeter thick or even a little less, depending on how thick you want the crust to be.
  11. Carefully move the dough to the baking tray which has been brushed with some oil. 
  12. Make sure the dough is snug all around. Then using the rolling pin, cut the extra edges.
  13. Pinch as many holes in the crust base as possible using a fork, and use beans in parchment paper to hold the crust down. 
  14. Put this in the oven for about 15 to 20 minutes.
  15. Peel the sweet potatoes and mash them quickly with a fork. 
  16. Then add 200 g of coconut milk, a couple of teaspoons of sugar, a pinch of nutmeg, and a good amount of cinnamon. 
  17. Mix everything well till you get this fluffy texture.
  18. Add the filling to the crust, make sure it's distributed evenly, and has an even surface.
  19. Bake it in the oven for 15 to 20 more minutes.
  20. In a frying pan, put about 40 to 50 g of vegan butter on low heat with some pecan nuts, 2 tablespoons of sugar and 1 tbsp of coconut milk. 
  21. Let the butter melt then stir them around every now and then.
  22. Once the pie is out of the oven, pour the caramel pecan glazing on top of it, let it cool down then keep it in the fridge for a couple of hours or over night.
  23. Add whipped cream for decoration.