Sunday, December 14, 2008
Sweet Potato Pie
I created this pie for my Southern Comfort Food themed dinner. I served it cold, although I'm sure it would have been yummy hot as well.
~1 large deep-dish pie crust - I used a store-bought deep-dish pie crust, but if you're into making your own pie crust - go for it!
~3 medium to large sweet potatoes
~approximately 2 tablespoons of vegan margarine (I use Earth Balance)
~1/2 cup (regular) soy milk
~1/2 cup maple syrup
~2 tsp vanilla
~2 to 4 tsp brandy (bourbon would work too) - This item is optional and should be added according to your own taste buds.
~1 tsp cinnamon
~1/2 tsp sea salt
~1/4 tsp ground ginger
~1/4 tsp nutmeg
~Agave syrup - This item is optional and can be added to make the pie sweeter. Add a little at a time until you get the desired sweetness.
~Whole pecans for garnish (optional)
PRE-HEAT OVEN: 375 degrees
Cook sweet potatoes
I cooked mine in the microwave to reduce prep time, but you can steam or bake them.
In a large mixing bowl, mash sweet potatoes (remove skins) with vegan margarine and soy milk. Mix in maple syrup, vanilla, brandy, cinnamon, salt, ginger, nutmeg and agave syrup.
Pour mixture into pie crust. Garnish with pecans (I put pecans in a circle around the outer rim of the pie and another circle of pecans within the center of the pie.
Bake for 40 to 45 minutes and cool on a rack before serving.
I served this as a side dish, but it could also be served as a dessert. I didn't make mine too sweet, so it complimented the food well. A sweeter version would be great after dinner with coffee.