Purple Sweet Potato Pie with Toasted Marshmallow Fluff
This Purple Sweet Potato Pie is a nutritious dessert that will impress with its unique colour and delicious flavour. Add a sweet touch with this easy Toasted Marshmallow Fluff!
| Servings | Prep Time |
| 1large pie or two shallow | 15minutes |
| Cook Time |
| 40-50minutes for a large pie, less for the shallow version |
|
|
Ingredients
- 1regular uncooked pie crustor two shallow pie crusts. These pictures show the shallow version with a gluten-free crust.
Filling for one deep or two shallow pies.
- 1 1/2cups cooked, mashed purple sweet potato
- 1 1/2cups plant milk
- 2Tablespoons vegan buttermelted
- 1/2cup brown sugar
- 4Tablespoons corn starch
- 1teaspoon vanilla
- 3/4teaspoon cinnamon
- 1/2teaspoon freshly grated ginger
- 1/4teaspoon allspice
- 1/4teaspoon cloves
- 1/4teaspoon nutmeg
- 1/4teaspoon salt
Gluten-free Crust
- 1/2cup almond flour
- 1/4cup coconut flour
- 1/4cup all purpose gluten free flour
- 1/4cup icing sugar
- 1teaspoon xanthan gumThis helps gluten-free flours hold together.
- 1/4teaspoon salt
- 5Tablespoons cold vegan butter
- 1 flax eggCombine 1 Tablespoon of ground flax seed with 3 Tablespoons of warm water and allow to sit for a few minutes to “gel”.
- 1/2teaspoon vanilla
- 2teaspoons ice water
Instructions
- Heat the oven to 375 degrees F.
- I like to parbake the crust to ensure it is gets cooked well. Just put a piece of parchment paper over the uncooked crust and weight it down with some dried beans. Bake for about 10 minutes. Remove from oven and take out the paper and beans.
- In a food processor, combine the mashed purple sweet potato with the plant milk. Pulse until the mixture is smooth. Add the melted butter and pulse again.
- Combine the brown sugar and cornstarch. Add this, the vanilla, and the spices to the processor and pulse until well combined.
- Pour this purple mixture into the crust. Protect the edges of your pastry from burning by creating a tin foil collar around the outside.
- For a full-sized pie, bake for about 40-50 minutes, until the filling looks set. It will continue to firm up as it cools. Remove the tin foil collar for the last 10-15 minutes to allow some browning, if needed.
- If you are baking this in two shallow pans, as I did for these pictures, this will take a shorter time to cook. When the center appears set, it can be removed to cool. This needs to cool before cutting. It will keep well and can easily be made a day ahead. Put the topping on the day you plan to serve it.
- Let cool before decorating with the Marshmallow Fluff. After you have made the Fluff, spoon some gently into a large ziplock bag with a bottom corner sniped off, creating a pastry bag. Apply Fluff as desired. Lightly toast under a broiler for a few minutes, watching closely so it doesn’t burn. Alternatively, use a pastry torch to add the golden brown toasty colour.
- The pie keeps well but the Marshmallow Fluff is best when fresh.
Gluten-free pie crust
- Combine all the dry ingredients in a bowl.
- Cut in the cold butter until mixture is crumbly.
- In a separate bowl, whisk together the “egg”, vanilla and water.
- Sprinkle the liquid over the dry mixture and stir just until combined. Add a little more gluten-free flour, if too sticky. This will not feel like regular pastry. It is softer and wetter. Using a shallow pan, preferably with a removable bottom, press it carefully into the pan, creating a thin, even base. Put in fridge to chill for 30 minutes.
- Parbake this crust for about 10 minutes at 375 degrees. Pour in the filling and bake until done. (To prevent the crust from burning around the edges, create a tin foil collar. Use this for the first 15 minutes and then remove so that the crust will get to be a perfect brown.)
Recipe Notes
This Toasted Marshmallow Fluff is optional, of course, but very tasty and attractive. If you like the flavour of coconut, try making an easy coconut whipped cream.
This is the version made with a regular pie crust and a deeper pie pan.
