Sweet Potato Pie

Preparation Time 20 minutes
Cooking Time 90 minutes
Standing/Marinating 1 hour – overnight
Serves 8 – 10 portions
Crust Filling
1 1/4 cup flour 2 sweet potatoes, skin removed
1/2 cup shredded coconut 1/4 cup milk
1 firm banana, preferably refrigerated 1/4 cup aquafaba or egg white
3 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract
2 Tbsp cornstarch

Method:

  1. Cut two medium sweet potatoes in half, place on a parchment-lined baking tray, and bake at 200’C until soft, about 30-40min. Set aside to cool.
  2. Heat oven to 180’C. Lightly grease a pie pan with coconut oil and set aside.
  3. To make the crust, combine all ingredients in a bowl and mix together. Add in more flout if required until you have a pliable dough.
  4. Roll out the dough between two pieces of parchment paper. Roll out as thin as you need for it to fit the pie pan.
  5. Place in the pie pan and set aside as you prepare the filling.
  6. Blend together all the filling ingredients (except for the cornstarch) until smooth and creamy.
  7. Add in the cornstarch and blend a little longer.
  8. Pour into the pie crust and smooth out the top. Place in the oven and bake for 45 minutes.
  9. Remove from the oven and let cool, then let chill in the fridge, ideally overnight.
  10. Serve with cream once it has set.