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Sweet Potato Pie

Recipe by Alicia Simpson

Katherine Connors

Pie Crust

Pie Filling

Preheat the oven to 375° F.

To make the pie crust: Pulse the flour and salt in the food processor just to distribute the salt. Add the shortening and run the food processor until shortening is completely incorporated and mixture resembles a grainy flour or cornmeal. Slowly add cold water, 1 tablespoon at a time, just until a dough has formed. You may not need the entire 4 tablespoons of water. Scrape down the sides of the bowl with a spatula and give two more quick pulses. On a lightly floured roll dough out to about 18 inch thick and approximately 12 inches in diameter. Carefully transfer the dough to a 9 inch pie pan and press into the pan.

To make the pie filling: Put all the ingredients in a blender and blend on the highest speed until smooth, about 2 minutes. Pour the filling into the pie crust. Cover the exposed pie crust with aluminum foil to prevent it from browning too quickly. Bake for 55 to 60 minutes, until a toothpick comes out clean. Remove it from the oven, and allow the pie to cool for at least an hour (the filling is VERY hot). Refrigerate for at least another hour, and serve chilled.