2 & 1/4 cup all purpose flour

1/2 cup vegan butter or coconut oil

1 tsp salt

1 tbs sugar

1/2 cup ice water


2 large boiled, peeled and mashed sweet potatoes

1/4 cup cane sugar

1/4 cup brown sugar

1 & 1/2 tbs cinnamon

1/4 tsp nutmeg

1 can coconut milk

3 tbs arrowroot starch


Crust: Add flour, sugar and salt to food processor, pulse to combine. Once combined, add vegan butter or coconut oil and pulse until mixture is crumbly and resembles wet sand. Stream in the ice water while blending until rough dough forms. Turn out onto floured work surface and knead until dough fully form and shape into a ball. roll out the dough large enough to cover your pie pan. Shape the dough to the pan, cut the excess off the sides, crimp the edges and set aside until ready to use. Filling: Add all ingredients to a blender and blend until homogeneous. Once combined, add to the raw crust. Baking: Bake at 350 F for 50-60 mins. Let cool and the refrigerate overnight to fully set. Once set, serve and enjoy.