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Vegan Elderberry Sweet Potato Pie

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Vegan Elderberry Sweet Potato Pie

Purple Sweet Potato Pie with Elderberry Syrup

Recipe by Hannah Kaminsky (BitterSweet Blog and @bittersweet__)

Fall means Thanksgiving and sweet potato pie! This vegan purple sweet potato pie is a great addition to your holiday spread with the added immune support* benefits of black elderberry syrup.

Ingredients:

Pie Crust:

  • 1 ¼ Cups All-Purpose Flour
  • 1 Teaspoon Granulated Sugar
  • ¼ Teaspoon Salt
  • 6 Tablespoons Vegan Butter, Chilled, Cut into Small Pieces
  • 1 ½ Teaspoons Lemon Juice
  • 1 – 2 Tablespoons Ice-Cold Water

Purple Sweet Potato Filling:

  • 1 Pound Purple Sweet Potatoes (1 Large or 2 Small; About 2 Cups Mashed)
  • ¼ Cup + 2 Tablespoons Sambucol Black Elderberry Syrup, Divided 
  • 1 Cup Full-Fat Coconut Milk
  • ¼ Cup Maple Syrup
  • ¼ Cup Vegan Butter or Coconut Oil, Melted
  • 3 Tablespoons Tapioca starch 
  • 1 Teaspoon Vanilla Extract 
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Salt

To Serve (Optional):

  • Whipped Coconut Cream
vegan elderberry sweet potato pie

Instructions:

- Beginning with the crust, place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the vegan butter and pulse until the mixture resembles very coarsely ground almond meal. A few small chunks of margarine should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, it’s the perfect consistency. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.

- Press the dough together and shape it into a flat disk about ½-inch in thickness. Wrap tightly with plastic wrap and chill in the fridge for at least an hour, or up to a week.

- When you're ready to roll, lightly dust a clean, flat surface with an even coating of flour. Lightly sprinkle both sides of the dough with additional flour. Starting at the center of the disk, use your rolling pin to apply light pressure while rolling outwards to the edges. Try to maintain the round shape as best you can, turning the dough as needed. It may be helpful to periodically lift the dough to ensure that it's not adhering to the counter. Keep rolling until the dough extends at least 2 inches beyond the size of your pie pan all around.

-Carefully transfer the dough to your desired pie pan and crimp the edges or decorate as desired. Place the pie pan in the freezer while working on the filling.

Preheat your oven to 375 degrees. Peel and roughly chop potatoes before placing them in a medium saucepan. Add water to cover and set over medium heat on the stove. Bring to a boil, cover, and reduce the heat to a simmer.

-Cook for about 15 minutes or until fork tender. Drain and place back into the pot. Place the pieces in your blender or food processor, along with the ¼ cup of the Sambucol Black Elderberry Syrup and all the remaining ingredients. Puree on high speed until completely smooth.

-Retrieve your crust from the freezer and place it on a sheet pan for easier maneuvering. Pour the filling into the crust, smoothing out the top with your spatula. Lightly tap it on the kitchen counter to release any air bubbles. Drizzle in the remaining ¼ cup Sambucol Black Elderberry Syrup and use your spatula to swirl it throughout.

-Bake for 45 – 55 minutes, until filling is set. Center may still be a little soft but will continue to solidify as it cools. Remove from the oven and cool completely. Serve at room temperature, or chill for at least 6 hours before slicing to enjoy it cold. Top with coconut whipped cream, if desired.

Makes 8 – 10 Servings

vegan elderberry sweet potato pie

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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