1

ABOUT THE RECIPE:

Sweet potato pie adds a festive flourish to the close of any holiday meal. Using pre-baked sweet potatoes and a quick-to-prepare cookie crust makes it easy. This satisfying Festive Sweet Potato Pie will truly dazzle your family and guests alike.

Makes 8 Servings

2

INGREDIENTS:

CRUST
2 ½ to 3 cups vegan cookie crumbs (I like ginger cookies for this, see note)
1/3 (heaping) cup vegan margarine, plus more if needed

FILLING
2 to 3 very large (or 4 to 5 small) baked sweet potatoes, cooled (see note)
1/3 cup maple syrup
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon

TOPPING
1 ½ tablespoons dark brown sugar
½ teaspoon ground cinnamon
12 to 16 pecan and/or walnut halves, for garnish

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the cookie crumbs in a medium-sized bowl. Add the vegan margarine and incorporate it into the crumbs using a dough blender or large fork, until combined. Add a bit more margarine if crumbs still seem dry. Press the crust into an ungreased 9-inch pie plate. Bake for 7 minutes. Put the plate on a wire rack to cool for 10 minutes.

4

Meanwhile, slice each sweet potato in half lengthwise. Scoop out the pulp, using a teaspoon or grapefruit spoon. Put the pulp in a medium-sized bowl and add the maple syrup, allspice, ginger and cinnamon. Mash well, using a potato masher or large fork, until the mixture is almost smooth. Pour the filling over the crust and smooth the top, using an offset spatula or rubber spatula. Bake for 25 to 27 minutes, or until almost set.

5

While the pie bakes, put 1½ tablespoons brown sugar and ½ teaspoon ground cinnamon in a small bowl and stir to combine. Remove the pie from the oven. Sprinkle the sugar/cinnamon mixture evenly over the top of the pie, then “swirl” it into the top of the pie using an offset spatula or rubber spatula, making certain all of the sugar/cinnamon mixture is moistened with some of the filling. Bake for 5 to 7 minutes more, or until pie is almost set.

6

Put the pie on a wire rack and garnish with the pecans and/or walnuts. Let cool 30 minutes, then refrigerate for at least 4 hours before serving. Covered and stored in the refrigerator, leftover pie will keep for about 2 days.

7

Chef’s Note: To make cookie crumbs, put about 3 ½ to 4 cups of broken up vegan cookies in a blender, and process to coarse crumbs.

Chef’s Note: Sweet potatoes may be baked up to 48 hours in advance of preparing this recipe. Store tightly covered in the refrigerator until use.

Ingredients

Directions

1

ABOUT THE RECIPE:

Sweet potato pie adds a festive flourish to the close of any holiday meal. Using pre-baked sweet potatoes and a quick-to-prepare cookie crust makes it easy. This satisfying Festive Sweet Potato Pie will truly dazzle your family and guests alike.

Makes 8 Servings

2

INGREDIENTS:

CRUST
2 ½ to 3 cups vegan cookie crumbs (I like ginger cookies for this, see note)
1/3 (heaping) cup vegan margarine, plus more if needed

FILLING
2 to 3 very large (or 4 to 5 small) baked sweet potatoes, cooled (see note)
1/3 cup maple syrup
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon

TOPPING
1 ½ tablespoons dark brown sugar
½ teaspoon ground cinnamon
12 to 16 pecan and/or walnut halves, for garnish

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the cookie crumbs in a medium-sized bowl. Add the vegan margarine and incorporate it into the crumbs using a dough blender or large fork, until combined. Add a bit more margarine if crumbs still seem dry. Press the crust into an ungreased 9-inch pie plate. Bake for 7 minutes. Put the plate on a wire rack to cool for 10 minutes.

4

Meanwhile, slice each sweet potato in half lengthwise. Scoop out the pulp, using a teaspoon or grapefruit spoon. Put the pulp in a medium-sized bowl and add the maple syrup, allspice, ginger and cinnamon. Mash well, using a potato masher or large fork, until the mixture is almost smooth. Pour the filling over the crust and smooth the top, using an offset spatula or rubber spatula. Bake for 25 to 27 minutes, or until almost set.

5

While the pie bakes, put 1½ tablespoons brown sugar and ½ teaspoon ground cinnamon in a small bowl and stir to combine. Remove the pie from the oven. Sprinkle the sugar/cinnamon mixture evenly over the top of the pie, then “swirl” it into the top of the pie using an offset spatula or rubber spatula, making certain all of the sugar/cinnamon mixture is moistened with some of the filling. Bake for 5 to 7 minutes more, or until pie is almost set.

6

Put the pie on a wire rack and garnish with the pecans and/or walnuts. Let cool 30 minutes, then refrigerate for at least 4 hours before serving. Covered and stored in the refrigerator, leftover pie will keep for about 2 days.

7

Chef’s Note: To make cookie crumbs, put about 3 ½ to 4 cups of broken up vegan cookies in a blender, and process to coarse crumbs.

Chef’s Note: Sweet potatoes may be baked up to 48 hours in advance of preparing this recipe. Store tightly covered in the refrigerator until use.

Festive Sweet Potato Pie
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