Sweet Potato Pie

Sweet Potato Pie


Yields1 Serving

 4 lbs sweet potatoes
 3.50 cups granulated sugar
 4 tbsp margarine
 6 tbsp aquafaba (juice from canned chickpeas)
 1 tsp nutmeg
 1 tsp pure vanilla extract
 1 tsp baking powder
Crust
 2 ½ cups all-purpose flour, plus extra for rolling
 1 cup (2 sticks or 8 ounces) butter substitute (margarine), very-cold, cut into 1/2 inch cubes
 1 tsp salt
 1 tsp sugar
 7 tbsp ice water

1

Preheat Oven to 350 degrees

Place yams in large pot and cover with water. Cook on high heat and boil until yams are fork tender. Remove from heat and drain. Allow yams to cool until they can be safely handled. Peel yams and place into a large mixing bowl. Add the remaining ingredients and stir until thoroughly mixed. Set aside.

Crust
2

Place all ingredients except water in a food processor and pulse until crumbly. Add in water a tbsp at a time until mixture just comes together. Form in a ball and wrap with Saran and allow to rest in refrigerator for 30 minutes.

3

Remove from fridge and place on clean cool floured surface, sprinkle the top of dough with flour and roll out to 1/8 of an inch thickness.

4

Loosely roll crust onto rolling pin and transfer dough to a 9 inch pie pan (use a rolling motion to roll dough on to pie pan). Arrange crust so it’s evenly placed into pie pan and use a butter knife to cut away excess dough.

5

Fill pan with pie filling and bake for 90 minutes or until pie jiggles just slightly when shaken. Remove from oven and allow to cool completely before slicing.

Ingredients

 4 lbs sweet potatoes
 3.50 cups granulated sugar
 4 tbsp margarine
 6 tbsp aquafaba (juice from canned chickpeas)
 1 tsp nutmeg
 1 tsp pure vanilla extract
 1 tsp baking powder
Crust
 2 ½ cups all-purpose flour, plus extra for rolling
 1 cup (2 sticks or 8 ounces) butter substitute (margarine), very-cold, cut into 1/2 inch cubes
 1 tsp salt
 1 tsp sugar
 7 tbsp ice water

Directions

1

Preheat Oven to 350 degrees

Place yams in large pot and cover with water. Cook on high heat and boil until yams are fork tender. Remove from heat and drain. Allow yams to cool until they can be safely handled. Peel yams and place into a large mixing bowl. Add the remaining ingredients and stir until thoroughly mixed. Set aside.

Crust
2

Place all ingredients except water in a food processor and pulse until crumbly. Add in water a tbsp at a time until mixture just comes together. Form in a ball and wrap with Saran and allow to rest in refrigerator for 30 minutes.

3

Remove from fridge and place on clean cool floured surface, sprinkle the top of dough with flour and roll out to 1/8 of an inch thickness.

4

Loosely roll crust onto rolling pin and transfer dough to a 9 inch pie pan (use a rolling motion to roll dough on to pie pan). Arrange crust so it’s evenly placed into pie pan and use a butter knife to cut away excess dough.

5

Fill pan with pie filling and bake for 90 minutes or until pie jiggles just slightly when shaken. Remove from oven and allow to cool completely before slicing.

Sweet Potato Pie