Sweet Potato Pie

 

Ingredients
1 ⅔ cups sweet potato purée 
¾ cup cashew milk
1 cup light brown sugar
¼ cup cornstarch 
2 tablespoons Churn Style Butter
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 (9-inch) vegan pie crust 

For Serving:
vegan whipped cream
chopped pecans

Instructions
Preheat the oven to 350°F.
Add the sweet potato purée, cashew milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your food processor and blend until smooth. It will be quite thick, so be patient. Stop and stir from time to time and then blend again.
Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
Bake for 60 minutes. Tent it with foil at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
Serve with vegan whipped cream and chopped pecans for decoration.
Enjoy!