I always thought properly made pumpkin pie was amazing until I tried sweet potato pie. Sweet potatoes are sweeter and the flavor is considerably more complex than pumpkin purée so that's why I was so excited to develop this Sweet Potato Pie recipe. This vegan pie is further enhanced with cashew butter, barley malt, cinnamon, ginger, nutmeg and cloves to create a flavor that will leave pumpkin in the dust. Try making it with Flaky Pie Crust.
9 inch pie crust (pre-baked if using a homemade crust)
2 cups sweet potato puree (about 1 large sweet potato)
¾ cup cashew butter
2/3 cup sugar
¼ cup barley malt
2 Tablespoons arrowroot flour or tapioca starch
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
Preheat oven to 400F (204C). Peel sweet potato, cut into 1 inch chunks and place them in a baking dish. Cover the baking dish with tin foil and poke about 6 holes then bake at 400F (204C) for 40 minutes. Process the chunks in a food processor or blender until smooth. Measure 2 cups of sweet potato puree and set aside. Wash out food processor or blender and decrease oven temperature to 350F (177C).
Add sweet potato puree, cashew butter, sugar, barley malt, arrowroot powder or tapioca starch, salt, cinnamon, ginger, nutmeg and cloves to a food processor or blender. Process until smooth.
Pour the mixture into the pie crust and bake for 45 minutes.