A sweet potato pie made in a blender? Absolutely! It’s the lazy cook’s dream. Make this for fall and holiday gatherings to wow your guests. This also works well with pumpkin purée if you do not happen to be into sweet potatoes. This recipe can be found in Minimalist Baker's Everyday Cooking —Dana Shultz
1 1/2 cups
cold salted vegan butter, cut into chunks
ice cold water
organic brown sugar (or coconut sugar), packed
unsweetened plain almond milk
2 1/2 tablespoons
cornstarch or arrowroot starch
pure vanilla extract (optional)
In This Recipe
If using sweet potato or pumpkin purée, skip to step 4. Otherwise, add potatoes (skin on) to a large pot and cover with water.
Bring to a boil and cook for 15-20 minutes, or until very soft and potatoes easily slide off a knife. Cook time varies depending on size of potato.
Remove from pot and let cool. Once cooled, remove skin and set aside.
Preheat oven to 350 degrees F. Add flour and salt to blender (or mixing bowl) and pulse (or whisk) to combine. Add cold butter and pulse to combine (or cut in with a fork or pastry cutter). The texture should resemble wet sand.
With blender on the lowest speed, add ice cold water 1 Tbsp (15ml) at a time, until a loose dough is formed. Add only as much water as is needed to help dough come together, or the crust will be tough.
Transfer dough to lightly floured surface. Work gently with hands to form a 1⁄2-inch thick disc.
Lightly dust a rolling pin and the dough with flour. Roll into a circle just larger than the circumference of the pie pan, adding more flour if needed.
Using the rolling pin, gently roll crust onto the pin. Then unroll and drape crust over pie dish. Try not to stretch the crust or it will shrink back during baking.
Crimp the edges of the crust into whatever design you wish. Then use a fork to poke a few holes into bottom of crust.
To prepare pie filling, add peeled cooked sweet potatoes (or sweet potato purée) and remaining filling ingredients (vanilla and nutmeg being optional) to the blender, and blend until creamy and smooth, scraping down sides as needed (or whisk/beat in mixing bowl).
Taste and adjust spices and sweetness as needed. Add more almond milk 1 Tbsp (15ml) at a time if the ingredients have trouble blending together. Pour filling into pie crust and even the top with spoon.
Bake at 350 degrees F for 60-70 minutes. The crust should be light golden brown and the filling should be just a bit jiggly with some cracks on top.
Remove from oven and let cool completely before loosely covering with a paper towel and foil (the paper towel will catch any moisture). Transfer to refrigerator to set for 4-6 hours, preferably overnight.
Serve chilled or at room temperature with coconut whipped cream*, a sprinkle of cinnamon or nutmeg, and/or toasted brown sugar pecans.
Dana is the recipe developer, content creator, and food photographer behind Minimalist Baker. She has been blogging in some form since 2010 and developed a deep love for recipe experimentation and food photography in the process. She is the author of 31 Meals Cookbook and co-creator of The Food Photography School and the Essentials of Building a Great Food Blog Course. She’s also an exercise enthusiast, green smoothie addict, and aspiring wine and coffee aficionado. Her achilles heel is an almond milk latte.