Hi guys ! I’m baaaaaack! Okay, okay…I’m not even going to bother apologizing or giving you guys some old lengthy, tired excuse for my hiatus, cuz’ I’m sure you’re sick of hearing those…and I’m sick of giving them. LOL. Just blame it on my mind, and not my heart, please.
Anyway…with it being Holiday season and all, I’m sure Sweet Potato Pie is on almost everybody’s menu. I know it’s a family favorite for us! I have finally discovered the art of making Sweet Potato Pie sans milk and egg, that’s actually delicious !! It’s also ridiculously easy, too. And trust me when I say no one can tell that it doesn’t have milk or egg in it. I’ve had family members say that they can’t tell the difference, so this is not just me talking here. It really is the truth!!!
Go ahead and try this one out, I promise you won’t be disappointed. I pray you all have Safe and Happy Holidays and a blessed New Year !
Merry Christmas to all…and to all a good night!
Milk-free, egg-free Sweet Potato Pie – serves a variable amount (depending on how small you slice it)
- 1 “safe” prepared pie crust ( I make my own from scratch, but that’s another recipe for another day)
- 1 can of Sweet Potato Puree (be sure to get the puree, not the mix)
- 1/4 cup of almond milk mixed with 3tbsp. of flour to form a thickening
- 3/4 cup of white sugar
- 1/4 cup of brown sugar
- 3 tbsp. melted butter (we use Earth Balance, it’s vegan)
- 1 tsp. cinnamon
- 1 tbsp. vanilla extract
- dash of salt
Preheat oven to 350 degrees. Whisk all ingredients together. Pour into prepared pie crust (I like to sprinkle a bit of cinnamon on the top, for presentation, but this is optional).
Bake at 350 degrees for 1 hour. Let cool.
Then cover with aluminum foil and refrigerate for at least 3 hours, but preferably overnight (this is so the pie can “set-up”). Enjoy!