Vegan, Gluten-Free, Sugar-Free Sweet Potato Pie

by Morgan Fedor
(Folsom, California, United States)

Vegan, Gluten-Free, Sugar-Free Sweet Potato Pie

Ingredients:
3 large sweet potatoes
2 tbsp sunflower oil (or canola...of whatever you like)
3/4 cup soymilk, heated in microwave
Egg replacer equivalent to 2 eggs (I used ener-G)
1/2 cup fructose granules (can be omitted)
1/2 teaspoon sea salt
3 teaspoon vanilla
1 tbsp grenadine (not necessary, but gives a good kick)
1 teaspoon nutmeg (plus an extra sprinkle for the top once cooked)
1 1/2 tbsp cinnamon (plus an extra sprinkle for the top once cooked)

Crust:

1 ½ cups rice flour
½ cup vegan butter
¼ cup + ish water
3 tbsp almond extract

Directions:

For the crust, combine the rice flour and butter (I used my hands…much easier!) until crumbly. Then add water and mix until you can squeeze it in your hands and it sticks together like dough. Grease (very lightly) your choice of pie tin. As you can see, I used a heart-shaped one…mainly because it was the only one in my sister’s apartment, but it’s also pretty darn groovy. Fill it in evenly and press down until you’ve used up your batter and it looks like this:

Set aside.

Steam sweet potatoes (I stabbed small holes in them and then put them in the microwave for about 17 minutes, rotating them every 6 minutes), then peel and mash in bowl. Add in soymilk and oil and stir until well combined. Combine the rest of the ingredients into the bowl and stir until even, creamy texture is reached.

Place the combination in the oven for 35-40 minutes. Take it out and sprinkle the top with the cinnamon and nutmeg. Let it cool, serve, and enjoy!