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.
