This recipe for vegan sweet potato pie (Minimalist Baker) is a lovely way to use up leftover sweet potatoes, and uses the blogger’s own gluten-free flaky pie crust recipe (use a vegan butter with no palm oil). Before cooking, read food safety for people & pets (fresh dough and nutmeg are unsafe near animal friends).
Sweet potato pie is an American classic, and it’s a lovely winter or autumn dessert for chilly months in England too. The fresh sweet potato is roasted, then blended with soaked cashews to make a rich creamy filling, sweetened with vanilla and maple syrup, and spiced with cinnamon and nutmeg.
Serve this pie with dairy-free whipped cream. You can make your own coconut or cashew cream, or buy in stores (Nature’s Charm and Coconut Collab both sell good dairy-free whipped cream made respectively from oats or coconut).
White potatoes do contain nutrients, but sweet potatoes contain more. Often used in soups and stews, they are also very nice in mild curries. They have a lower glycemic index (so less likely to give you a ‘sugar rush’) and can be baked, just like white potatoes. They are also delicious mashed. Try to find them in local farm shops (or at least buy loose in supermarkets, to avoid plastic packaging).