Transfer over pumpkin pie, there’s a brand new favourite on the town: candy potato pie! Ok, possibly now not so new, BUT new to a few people. And we’ve all made up our minds this one would possibly even exchange pumpkin pie on our Thanksgiving tables (gasp!). It’s wealthy, creamy, fluffy, and completely candy and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Simply 9 substances stand to your means. Preheat your ovens, it’s pie time!
Starting place of Candy Potato Pie
Candy potato pie is a well-liked dessert right through the vacation season, particularly within the Southern United States, the place it originated within the African-American neighborhood.
It’s recurrently made with mashed candy potatoes, evaporated milk, sugar, spices, and eggs. The ratio of a few of these substances is what determines whether or not the pie is extra gentle or denser in texture.
Our impressed model skips the milk and eggs and is of course sweetened however nonetheless gentle and fluffy like the actual deal!
Tips on how to Make Vegan Candy Potato Pie
This EPIC vegan candy potato pie starts with roasted candy potatoes. Roasting as a substitute of steaming or boiling brings out their herbal sweetness and provides caramelization, yielding a pie with wealthy candy potato taste.
The roasted candy potatoes take a whirl in a high-speed blender with the rest filling substances: maple syrup, cashews, cornstarch, vanilla, cinnamon, nutmeg, salt, and water.
The result’s a creamy, sumptuous, completely candy filling that is going right into a par-baked pie crust. We love the usage of our do-it-yourself gluten-free pie crust, however you’ll use any crust you favor (together with store-bought)!
The overall steps are to bake and let cool (unquestionably the toughest phase!).
We are hoping you LOVE this vegan candy potato pie! It’s:
Wealthy
Fluffy
Flavorful
Completely spiced
Candy however now not overly candy
& Similar to the actual deal!
It’s highest served chilly with a scoop of dairy-free whipped cream with friends and family accrued across the desk.
Extra Vegan Thanksgiving Muffins
In the event you do that recipe, tell us! Go away a remark, price it, and don’t fail to remember to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 10 (Slices)
Save you your display from going darkish
- 1 (9-inch) vegan pie crust (store-bought or do-it-yourself // gluten-free as wanted)
- 1 ¾ cups roasted candy potato purée (2 medium candy potatoes (~2/3 lb or 300 g each and every) yield ~1 ¾ cups or 425 g candy potato purée)
- 1 cup water (plus extra for soaking cashews)
- 3/4 cup maple syrup*
- 1/4 cup uncooked cashews*
- 2 Tbsp cornstarch*
- 2 tsp vanilla extract
- 1 tsp floor cinnamon
- 1/2 tsp floor nutmeg
- 1/4 tsp sea salt
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ROAST SWEET POTATOES: To make candy potato purée, halve the candy potatoes lengthwise and position reduce facet down on a parchment-lined baking sheet. Bake at 375 F (190 C) for ~40-45 mins or till very mushy to touch (as much as ~1 hour in case your candy potatoes are at the better facet). After baking, transfer to at least one facet of the pan and wrap the parchment paper over best to steam. Let steam for five mins. Then peel away pores and skin and mash in a blending bowl (or meals processor). Put aside.
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SOAK CASHEWS: Upload cashews to a heatproof bowl and canopy with scorching water via no less than 1-2 inches. Allow them to soak for 15-20 mins, then drain and put aside.
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PIE CRUST: If creating a do-it-yourself pie crust, get ready it whilst the cashews soak and par-bake if indicated within the pie crust recipe (or the pie crust package deal if the usage of store-bought). We used our do-it-yourself gluten-free pie crust and par-baked for 20 mins.
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Sooner than continuing with the filling, double take a look at that your oven is preheated to 375 F (190 C).
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Position the mashed candy potatoes right into a high-speed blender with the water, maple syrup, soaked and tired cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Mix on excessive till easy and creamy.
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Pour the filling into your ready crust and easy the highest with a rubber spatula (if desired). Bake at 375 F (190 C) for 10 mins. As soon as the ten mins is up, scale back the oven temperature to 325 F (162 C) and bake for 45-50 mins till the middle is simply rather jiggly. The middle must be extra forged than liquid with a structured jiggle as a substitute of 1 that appears extra liquidy. Take away from the oven and let cool at room temperature for half-hour ahead of cooling it totally within the fridge for approximately 3 hours.
*In the event you desire most effective mildly candy truffles, you’ll scale back the maple syrup to one/2-2/3 cup, however we discovered 3/4 cup to be the very best stability between being indulgent and changing into overly candy.
*If nut-free, it’s essential take a look at changing the water and cashews with a thick dairy-free milk, however we haven’t examined it this fashion and will’t ensure the end result.
*We examined with arrowroot starch rather than cornstarch and strongly most well-liked cornstarch. If you wish to use arrowroot starch, use 1 ½ Tablespoons, however know the feel shall be other. It’s a little pudding-like and rather gluey.
*Loosely tailored from our tremendous gifted pal Pleasure the Baker.
*Vitamin data is a coarse estimate calculated with our do-it-yourself vegan + gluten-free pie crust and with out not obligatory substances.
Serving: 1 slice Energy: 288 Carbohydrates: 46.9 g Protein: 2.5 g Fats: 9.9 g Saturated Fats: 6.8 g Polyunsaturated Fats: 0.4 g Monounsaturated Fats: 0.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 186 mg Potassium: 226 mg Fiber: 2.1 g Sugar: 18.3 g Diet A: 1148 IU Diet C: 2.3 mg Calcium: 46 mg Iron: 0.9 mg
