For sweet potato pie base:
1 Diamond Nuts Pecan Pie Crust
1 1/4 pounds Organic Stokes Purple® Sweet Potatoes
3/4 cup canned coconut milk (thick, creamy white part only)
1/2 cup sugar
1/4 cup maple syrup
2 tablespoons tapioca powder
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon salt
For pecan streusel topping:
1/2 cup Diamond Nuts chopped pecans
1/4 cup rolled oats
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons cold, cubed, vegan butter
1/2 cup coconut whipped cream
1 teaspoon cinnamon
Prep organic stokes purple® sweet potatoes by peeling 2-3 large ones and cutting them into evenly sized chunks. Fill pot with 1 inch water, add steamer basket, then add 1 1/4 pounds sweet potatoes. Cover with lid and steam 15-20 minutes until potatoes are soft and easily
lace potatoes in blender container with remaining filling ingredients. Blend together until completely smooth, scraping blender sides as needed.
Set filling aside and preheat oven to 350 degrees.
Add chopped pecans, rolled oats, sugar, cinnamon, cardamom, ginger and nutmeg to bowl, then whisk together. Add vegan butter and use fork to cut butter into dry ingredients until in large clumps.
emove plastic lid from pie crust and fill with pie filling. Use spatula to smooth top out completely.
Sprinkle on pecan streusel to evenly cover filling. Place pie in oven; bake 30-35 minutes.
Remove pie from oven and let cool completely. Once cooled, cover with plastic wrap and chill at least 2 hours or ideally overnight to allow pie to set.
When ready to serve, remove pie from fridge. Slice, then top with coconut whipped cream and sprinkle of cinnamon.