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Sweet Potato Pie

This is my first holiday by myself in a long time. Yes, I will see my kids later but the day is going to be spent doing nothing, which I guess is ok?! Is it weird that I’m watching Boondocks Saints on Thanksliving?

Anyway, I figured rather than sit around and mope, I figured I should try and create a new tradition. So I decided to make a pie. The other day I was at the grocery store and they had a sale on sweet potatoes. It was a huge bag but the deal was too good to pass up. They’ve been sitting for a couple days and I wanted to make sure they got used before going bad. So I hopped on Google and starting searching for a recipe.

I found one I liked but it was for Pumpkin Pie. I made a couple changes. Being that I was going to bring this to a dessert get together, I wanted to sweeten it up a bit. I also thought some minor tweaks would fit better with a sweet potato pie.

Here’s how it went down and what you will need.


I used a frozen crust, there are vegan options that are easy to find.

3 cups roasted sweet potatoes
1/2 cup maple syrup
1/2 cup plain soy milk
4 teaspoons canola oil
2 teaspoons molasses
2 tbsp brown sugar
1 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder

Preheat over to 350°

I used about 5-6 decent sized sweet potatoes. After peeling them, cut them up into chunks and place on a strip of aluminum foil long enough to fold back over the potatoes, sprinkle some oil on so they don’t stick, dust with cinnamon and a little bit of ginger then roast at 350° for 50-60 minutes.

Once they are soft enough add all ingredients to the blender and blend until smooth. Add to pie shell and cook for 60 minutes at 350°.

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