Sweet Potato Pie

This vegan sweet potato pie features a warmly spiced sweet potato filling, homemade buttery pie crust, and light and airy meringue on top. It’s a comforting dessert that no one will know is dairy-free!

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup vegan butter cut into cubes

1/4 teaspoon salt

4-6 tablespoons iced water

Sweet potato filling

2 cups sweet potato cooked and mashed

1/4 cup vegan butter melted

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 flax egg *

1 teaspoon vanilla extract

1/2 cup milk

Meringue topping

1/2 cup aquafaba liquid from 1 can chickpeas

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1/3 cup superfine sugar

1/2 teaspoon vanilla extract

Instructions:

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water mixing gently after each addition, until the dough starts to come together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Refrigerate while you prepare the filling.

Preheat your oven to 180C/350F.

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