Vegan Sweet Potato Pye For You and I (oh it’s You and Me, but it rhymes!)
Every year when Autumn rolls around most of us get that craving for the delicious seasonal colorful variety of Fall Foods. After all, it’s only natural! Whether it be pumpkins, sweet potatoes or maybe a good squash. So here is a delicious recipe that we know you’ll love. It’s dairy free (no milk eggs or butter) for those with allergies, sensitivities or people who eat a plant based diet. Naturally we ask that you use organic ingredients whenever possible and enjoy making it and eating it! 🙂 
Filling:
1 tsp of vanilla
2 1/2 cups boiled sweet potatoes (peeled)
4 tablespoons coconut oil
1 cup canned coconut cream
1 tablespoon pumpkin pie spice, or 1/4 teaspoon of each: cinnamon, ginger, cardamom, and nutmeg.
1/3 cup arrowroot powder (can substitute with cornstarch)
1/2 cup maple syrup (or sweetener of choice)
– Place all ingredients into your Vitamix or food processor until completely blended (1-2 mins.) Pour into pie crust and fill to the brim, make sure to seal the edge. Bake at 350 degrees for 40-45 mins, the top should bubble up and become a brownish orange color. Take out the pie and let the bubble fall back down naturally, then let it completely (very important) cool down. After it cools to a manageable temp, let it sit in the fridge while you make the whipped cream.
Coconut Whipped Cream
1 can coconut milk
1/2 tsp vanilla
1-2 tsp agave/maple syrup/stevia/etc.
(Optional- some like to sprinkle chocolate chips on top 🙂
Can chill overnight, or at least 3 hours. Flip upside down to open, pour off cloudy milk and scoop out the cream. Whip all ingredients together until stiff. If your cream didn’t set or isn’t holding form, simply add a tsp of arrowroot/cornstarch/ or agar powder and it will stiffen up right away.
Enjoy!
PS Ms Pye (short for Pyewacket from the old film “Bell Book and Candle” was my adopted angel I rescued in Los Angeles 19 years ago. She was with me til this summer when she passed away peacefully. Her adopted sis died 2 years earlier at the age of TWENTY.
ABOUT THE AUTHOR 
Ms Miso Vegan is an internet sensation. She’s got some of the best Vegan Recipes up her sleeve and we’re honored and privileged she’s contributing to our site. We hope to see her post more in the future. You’ve GOT to check out her page here. Keep up with Ms Miso Vegan on Instragram because she’s always a step ahead of the rest!
