No holiday table at our house is finished without sweet potato pie. This version skips the eggs, the evaporated milk, and the butter, and nobody at the table has noticed.

Roasting the sweet potatoes first is the move. It deepens the sweetness so the filling tastes like it's been cooking all day.

Sweet Potato Pie with No Eggs and No Dairy

Makes: One 9-inch piePrep: 15 minCook: 40 to 45 min, plus roastingPlant-basedSoy-free

Ingredients

2 cups roasted sweet potato, packed (about 2 to 3 medium)
1 cup full-fat coconut milk (shake the can first)
⅓ cup maple syrup
⅓ cup coconut sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 gluten-free pie crust, store-bought or homemade

Instructions

Roast the sweet potatoes at 400°F until soft, or use ones you roasted earlier.
Blend the sweet potato, coconut milk, maple syrup, coconut sugar, cinnamon, nutmeg, and vanilla until smooth.
Pour the filling into the pie crust.
Bake at 350°F for 40 to 45 minutes.
Cool completely before slicing. It sets as it cools.

If you buy your crust, read the label. A lot of store-bought crusts use butter, lard, or soy, so look for one that's plainly plant-based. This pie is from our Holidaze cookbook, page 35.

The Sunday Supper letter

Sweet Potato Pie with No Eggs and No Dairy