Vegan Sweet Potato Pie with Merengue Whip

Sweet potato pie definitely deserves an encore during the winter holidays. After all, it’s infused with soul-warming spices, including cinnamon, nutmeg and ginger, to round out the dessert table. This plant-based recipe is extremely special, however, with an addition of festive orange zest plus a delicious homemade meringue topping. In that case, why limit yourself to enjoying this fresh pie only during the holidays? Make it year-round for a sweet, easy-to-make treat whenever the cravings strike!

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Vegan Sweet Potato Pie with Merengue Whip

Servings 8

Calories 458 kcal

Ingredients

Crust

• 1-1/4 cups all-purpose flour
• 1/4 tsp. Himalayan pink salt
• 1 stick plant-based butter, cold & cut into ½-in. cubes
• 1/4 cup ice-cold water

Filling

• 3 large sweet potatoes
• 5 Tbsp. plant-based butter, melted & cooled
• 1/4 cup coconut cream
• 1/2 cup light brown sugar, packed
• 2 Tbsp. cane sugar
• 2 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, prepared
• 1 tsp. orange zest
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. Himalayan pink salt
• 1 tsp. vanilla extract

Meringue

• 15 oz. canned garbanzo beans
• 1/2 tsp. cream of tartar
• 1/2 cup castor sugar*
• 1 tsp. orange extract
• 1/2 tsp. fresh lemon juice

Instructions

Crust prep

1. In food processor, pulse flour and salt to create dough. Add butter and continue to pulse until pea-size clumps form.
2. Slowly drizzle in ice-cold water and pulse until dough is moist enough to hold together. Transfer dough to lightly floured surface and form into disc shape. Wrap dough tightly and refrigerate for 30 minutes.

Filling prep

1. Preheat oven to 425 degrees F. Arrange sweet potatoes on parchment-lines baking sheet. Use fork to pierce each potato around three times. Bake for about 60-80 minutes. Cool before handling.

Crust

1. When ready, remove dough from refrigerator and reduce oven temperature 350 degrees F. Meanwhile, return dough to lightly floured surface. Use rolling pin to flatten pie dough into a 12-in. round. Fold in half twice. Transfer to 9-in. round pie pan. Unfold and gently press dough into pan and poke bottom with a fork.

Filling

1. Scoop sweet potato flesh into mixing bowl and mash. Scoop 2-1/2 cups mashed sweet potatoes into separate bowl and combine with remaining filling ingredients until fully incorporated.
2. Pour into pie crust. Cover crust with foil to prevent burning and transfer to middle oven rack. Bake for roughly 55-60 minutes (remove foil after 30 minutes) or until the center becomes slightly wiggly. Remove pie from oven and cool completely. Chill until ready to serve.

Meringue

1. Pour chickpea liquid into small pot. (Tip: Save chickpeas to make a Meatless Mushroom-Chickpea Holiday Brisket.) Heat on low and slowly reduce liquid until 1/2 cup remains. Remove from heat and refrigerate until cold.

2. Pour chilled liquid into bowl. Whisk with high-speed mixer for 2-3 minutes. Add cream of tartar and continue mixing on medium speed. Once barely mixed, add orange extract and lemon juice, mixing on medium-high speed for 20 seconds.
3. To serve, pipe or spook pie slices with meringue, candied almonds and/or whipped cream if desired.

Recipe Notes

• *Don’t have castor sugar? No worries – you can use cane sugar instead. Blend it first in food processor, coffee grinder or blender until sugar becomes super fine.
• Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Vegan Sweet Potato Pie with Merengue Whip

Amount Per Serving (1 g)

Calories 458 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g30%

Sodium 497mg21%

Potassium 600mg17%

Carbohydrates 71g24%

Fiber 7g28%

Sugar 35g39%

Protein 5g10%

Vitamin A 18989IU380%

Vitamin C 4mg5%

Calcium 167mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.