Thanksgiving is less than 24 hours, and it’s not too late to make this dope treat!
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When I first went vegan, I realized that many pies like pumpkin and sweet potatoes had eggs and milk in it.
You don’t need that garbage because I found a better alternative to make a vegan sweet potato pie without the cruelty.
No chicken period or cow pus here 🤮
Empress your friends and family with a real and super sweet potato pie!
Macronutrients (Serving 1)
- Protein: 4g
- Carbs: 37g
- Fat: 6g
Ingredients: (8 Servings)
- (800 – 900g) Sweet Potatoes (Peeled and Chopped)
- 4.5 tbsp Vegan Egg @eatjust
- 1/2 cup Unsweetened Almond Milk
- 1 Graham Ready Crust @keebler
- 1/4 tbsp Baking Powder
- 2 tbsp stevia @pyureorganic
- 1/2 tbsp Cinnamon
- 1 tbsp Vanilla Extract
- 1 tbsp Sugar-Free Syrup @servivita_usa
- Olive Oil Spray
Set oven to bake at 375 degrees. Place a sheet of aluminum foil in the oven and spray a light coat of olive oil on it.
Take your peeled and chopped sweet potatoes and place them evenly on top of the aluminum foil and cover it.
You can do the same thing with a baking pan and cover it with foil as well.
Now bake the potatoes for 20 – 30 mins and make sure they are nice and soft. Soft enough that your fork should go through them.
Once the sweet potato is done, go ahead, take all the ingredients, and put it together in a mixing bowl.
Blend everything evenly with a hand blender. You want everything to be friendly and smooth with no chunks.
Blend for about 3 – 5 mins. Take the batter and place it evenly in the graham cracker crust.
Place pie in the oven and let it bake for about 20 mins.
Once it’s done, let it cool for 2 hours before serving.
If you wait 10 to 24 hours and have it cool in the fridge, it’s 🔥