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pie- vegan sweet potato Recipe


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     pie- vegan sweet potato

Category   Desserts - Breads
Sub Category   None

2 cooked medium sweet potatoes
3/4 c coconut cream
3/4 c coconut sugar
2 tbs cornstarch
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp pink himalayan sea salt
pie crust with evoo recipe

Preheat oven 400 F. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow sweet potatoes to cool. Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, coriander, cardamom, and salt. Process until smooth. Pour filling into pie plate, cover the crimp edges with foil paper or parchment paper covered with foil paper and bake in a preheated oven at 375 degrees for 40 minutes removing foil paper or parchment covered with foil after 20 minutes. Remove from oven and allow to cool to firm up before slicing.

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