When you have way more homemade pie crust leftover than you anticipated – you know it’s time to make a pie with whatever is on hand! I listed all possible pie fillings I could make and realized I did not have much that could make for a good filling. Then I saw my two large sweet potatoes sitting in my pantry and thought, perfect ! No blind bake required for this one.
2 baked and mashed large sweet potatoes
1/4 cup of oat milk
1/4 maple syrup
1/4 cup of brown sugar
1 tbsp of freshly ground nutmeg
1 tbsp of ground cinnamon
1/2 tsp of allspice
1/4 tsp of pink salt
1 tsp of vanilla extract
3 tbsp of butter (I used Earth Balance)
Preheat your oven to 300F (assuming your sweet potatoes are already baked and mashed, if not you can bake them at 475F for about an hour).
In a large bowl, mix together the oat milk, sugar, syrup, butter, vanilla, spices, salt and cooled mashed sweet potatoes.
Pour your filling mixture into an unbaked pie shell in a 9 inch standard pie dish and put it in the oven at 300F for 60 minutes.
After one hour, adjust the temperature of your oven to 325F and bake for another 25-30 minutes or until crust is golden and the filling has set.
Let rest for at least 10 minutes before serving and enjoy!
As always, I encourage you to try the filling before you pour it into your pie shell to see if you would like to adjust the spices to your liking.
*This recipe can be made vegan if you prefer. All you have to do is use plant based butter (for the filling and the pie crust), the egg replacement of your choice (flax egg), and your favourite unsweetened plant based milk.