OurHealthy_Kitchen

1: Prepare the Vegan Pie Crust as directed. There is no need to pre-cook the crust. Once the pie pan is lined with the uncooked crust, place it in the refrigerator while you prepare the filling.

2: Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan and add enough water to cover. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender. Drain the potatoes and add them to a large bowl (or a stand mixer if you have one).

3: With a mixer, beat the potatoes until smooth, then add all the remaining ingredients and beat on high speed until smooth and combined.

4: Spread the sweet potato filling into the pie crust evenly, and bake for 55-60 minutes, until the center is only slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.

5: Allow the pie to cool on a cooling rack for about an hour before slicing and serving. Serve with vegan whipped cream, if desired. Store leftover pie in the refrigerator for 5 days.