Vegan Sweet Potato Pecan Pie (Prudhomme Style)

Our family's holiday favorite pie made vegan.

This pie is based on the recipe by Paul Prudhomme with a few adjustments to make it vegan.

Ingredients

Filling

1 Pie Crust

1 Large Sweet Potato (or 8 oz.)

1/4 c Brown Sugar

2 T White Sugar

1 T Coconut Milk

3/4 T Olive Oil

1/4 t Salt

1/4 t Cinnamon

1/8 t Nutmeg

1/8 t Allspice

Topping

1/2 c Pecan pieces

3/4 c White Sugar

1/2 c Brown Karo Syrup

1/4 c Maple Syrup

3 T olive oil

Pinch Salt

Pinch Cinnamon

Instructions

Preheat oven to 300 degrees.

Combine all ingredients in the filling. Fill to pie crust.

Combine all ingredients in the topping except the pecans. Add pecans last.

Cook the pie for 90 minutes.