Asa’s Sweet Potato PIe
15 oz can sweet potato puree
1 ½ cup milk of choice (coconut milk is my favorite)
2 tsp pure vanilla extract
2 tbsp oil OR more milk of choice
¼ cup maple syrup
2 tsp coconut sugar or white sugar
1 1/2 tbsp rolled oats
1 1/2 tbsp ground flax
2 tsp cinnamon
¼ tsp ground ginger
1/8 tsp cloves
Pinch of salt9-inch pie crust (bought frozen or made separately)
Preheat oven to 400 F, and prepare a pie crust in a 9-inch pan. Blend all pie ingredients until completely smooth – or you can use oat flour instead of oats and stir by hand. Pour the filling into the crust, then bake 30 minutes on the center rack. Don’t open the oven door, but turn off the heat and leave in the closed oven another 30 minutes. Take out the still-under-baked pie, and let it cool. Then transfer the pie uncovered or very loosely covered to the fridge, where it will firm up after 5-8 hours or overnight.
About the Recipe:
Asa was inspired to share this recipe because it is her vegan take on one of her favorite deserts growing up.