- Servings: 4-8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
|Sweet Potato Pie:|
|8 cups||Steamed Organic Mashed Sweet Potatoes or Yam|
|⅓ cup||Lime Juice|
|1 cup||Brown Sugar|
|4 Tbsp||Melted Earthwise Whipped Organic Vegan Margarine|
|1½ Tbsp||Grated Orange Peel or, to taste|
|2 Tbsp||Fresh Grated Vanilla or Vanilla Instant Pudding Mix|
|1||Fresh Grated Ginger or 1 Tsp Ground|
|1½ Tbsp||Agave Nectar|
|½ cup||Non Dairy Milk, soy or almond|
|½ cup||Canned Coconut Milk|
|1||Unbaked 9" Pie Shell|
|⅓ cup||Brown Sugar|
|1 cup||Chopped Pecans|
|1 Tbsp||Fresh Grated Vanilla, optional|
Preheat oven 350 degrees.
In a bowl, combine all first 13 ingredients and mix well by hand or with an electric beater. Pour into pie shell.
In another bowl, thoroughly combine all topping ingredients. Evenly sprinkle topping over pie pressing pecan pieces slightly into pie mixture to avoid over cooking the nuts. Bake for 30 minutes, then increase oven temperature to 425 degrees and bake for 20 minutes, then let pie cool. Drizzle agave nectar over the top of pie and serve.