Saturday, 27 Nov, 2021

Delicious Vegan Sweet Potato Pie

INGREDIENTSServes 8 - from Dora StoneCrust:1/3 cup almond butter2 tablespoons apple sauce1 cup all-purpose flour1/2 cup whole-wheat flour1/2 teaspoon ..

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INGREDIENTS
Serves 8 - from Dora Stone

Crust:
1/3 cup almond butter
2 tablespoons apple sauce
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon salt
1/2 tablespoon sugar (can omit)
4 tablespoons ice cold water

Filling:
2 cups sweet potato puree
1 cup silken tofu
1/2 cup soy milk, unsweetened
1/2 cup coconut sugar or
brown sugar *
1/2 cup maple syrup *
3 tablespoons corn startch
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract

*Can use as many dates as you like for sweetness instead!

DIRECTIONS
1. Prepare the sweet potato puree. Bake the potatoes in the
oven at 425 F for 45 minutes or cook them in the microwave for
4 to 6 minutes. Remove skin and mash potatoes with a fork.

2. In a small bowl, combine the apple sauce and almond butter.
Spread this mixture on a plate or container and place in the
freezer until it hardens. In a large bowl, combine the
all-purpose flour, whole-wheat flour, salt, and sugar. Mix to
combine.

3. Add the frozen almond butter mixture to the flour mixture.
Using a pastry cutter or your hands, cut the almond butter into
the flour until the mixture resembles coarse crumbs. Slowly
add the water. Use a spatula to work it into the flour mixture.
Knead the dough briefly until it comes together to form a ball.
Place in the refrigerator for 30 minutes.

4. Preheat oven to 350 F.

5. In the blender, place the sweet potato puree, tofu, soy milk,
coconut sugar, maple syrup, cornstarch, nutmeg, cinnamon,
cloves, ginger, vanilla, and process until smooth. Set aside.

6. On a lightly floured surface, roll out the pie dough to form
a 12-inch circle that is about 1/4-inch thick. Place the rolled
dough in the pie pan carefully and smooth it out. With a small
knife, trim the extra overhang of the crust. Crimp the edges
with a fork or flute the edges with your fingers.

7. Pour in the sweet potato mixture. Using a spatula, smooth
it out to make it as even as possible. Tent the edges of the pie
with foil to prevent excess browning.

8. Bake for 35 to 40 minutes or until the center of the pie is
almost set. Remove from the oven and let cool completely for
at least 3 hours. Store pie in refrigerator.

NUTRITION FACTS
Per serving (1/8 of recipe), Calories: 325, Fat: 4.4 g, Saturated
Fat: 0.7 g, Calories from Fat: 19.1%, Cholesterol: 0 mg, Protein:
8.4 g, Carbohydrate: 58.5 g, Sugar: 27 g, Fiber: 4.9 g, Sodium:
193 mg, Calcium: 126 mg, Iron: 2.2 mg, Vitamin C: 12.6 mg,
Beta-Carotene: 7353 mcg, Vitamin E: 3.2 mg


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