Vegan Sweet Potato Pie

"Preheat oven to 350°F. Place the potato filling ingredients (the mashed sweet potato and butternut squash, sugars, and seasoning, through the milk and arrowroot powder) into a blender or food processor and blend until smooth and creamy. Divide the filling between the two prepared crusts. Spread out each filling until smooth. Bake the pies for 50 minutes, or until the center of the pie has set and doesn't jiggle when moved."

"This is the perfect pie to make in advance as it's even better the next day. So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal. Leftovers will keep in the fridge (covered) for 5-7 days. It is also freezer friendly! You can freeze the whole baked pie and then let it thaw in the fridge overnight and serve as usual."

Recipe yields two pies using vegan or gluten-free crusts. The filling combines 3 cups mashed sweet potatoes and 1 cup mashed butternut squash with light brown sugar, cane sugar, salt, ground cloves, cinnamon, nutmeg, vanilla, plain unsweetened plant milk, and arrowroot or cornstarch. Blend the filling until smooth and creamy, divide between prepared crusts, and bake at 350°F for about 50 minutes until the center is set. Cool on a wire rack for at least 30 minutes, then chill for several hours or overnight. Store covered in the refrigerator for 5–7 days or freeze whole and thaw overnight before serving.

Read at Alternative Medicine Magazine