Easy Eggless Sweet Potato Pie Recipes

SWEET POTATO PIE EGGLESS | HOW TO MAKE HEALTHY SWEET POTATO PIE WHEAT TARTS WITHOUT EGG

Steps:

• Wash sweet potato under tap. Roughly chop in two-three chunks depending upon the size. Boil for 2 whistles on full and simmer for 2-3 min.
• In the meantime, we may prepare the pie/ tart shells. I have used wheat flour to make the dough. The dough shall not be loose like bread rather slightly stiff one like poori or else the pie wont take the shape. Take wheat flour. Add desi ghee (1.5tbsp), little salt, baking powder and knead using water little by little.
• Gradually the dough gets collected.
• It becomes one complete ball. Cover it with a cloth or lid in a bowl.
• By now, the cooker must have cooled off. Take out the boiled sweet potato. peel it off.
• Blend it using a fork in a large bowl.
• Add spices and sugar and mix well.
• Add desi ghee. Here Vegans can add any oil.
• As you must have noticed its dry. For the pie, we wish a smooth consistency. I have added Dairy milk little by little. Keep adding and mixing so that it doesn't become too runny. Around 1-2 tablespoon was okay for me.Vegans can add coconut milk or any other substitute.
• Add 1 tablespoon of Milkmaid. This is optional and one may just add more of the milk.
• Batter looks smooth
• Our dough must be ready. Divide it into equal parts and Place one part in each of the tart shell. If you dont have any, you may use any baking bowl. Stick the dough to the edges with hand movements and create a space for the filling along.
• I had baked the empty pie shells for 2-3 min in OTG at 200 degrees. Mine is old OTG and works quickly. You may skip this step if you want a soft crust.
• Add the fillings to the pie-shells. Bake them for 10 min at 200 degrees in OTG. You may do the knife-clean test.
• They look so drooling!!
• Enjoy your evening with these delicious sweet potato pie!!

EASY EGGLESS SWEET POTATO PIE

Steps:

• If using a homemade pie crust, prepare my pie crust recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or fluting the edges.
• If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or fluting the edges.
• At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It's totally up to your taste, I have done it both ways, and the pie has been delicious either way.
• If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 - 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 - 10 minutes.
• Oven: Preheat the oven to 375º F (190º C). Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake for 50 - 60 minutes, or until softened through.
• Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft.
• Instant Pot /Pressure Cooker: Pierce the potatoes with a fork. Set a heatproof trivet or steamer basket in the Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet. Lock the lid on and check that the valve is set to seal. Set to cook for 12 - 18 minutes under HIGH pressure for small/medium potatoes. When the cooking time is up, let the pressure naturally release for 10 minutes. Carefully, quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.
• Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut tops and bottoms of the potatoes and peel skins off.
• Preheat oven to 350°F (180° C).
• Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
• Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. NOTE: I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
• Spread filling into prepared pie crust. Smooth top with a spatula.
• Mix the eggless egg wash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
• Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out "mostly" clean. The center should wobble, but the edge should be set. Note: if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.
• Decorate with whipped cream and candied pecans, if desired.

EASY SWEET POTATO PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
• Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

EASY SWEET POTATO PIE

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla.
• Stir in the sweet potatoes.
• Pour into pie shell.
• Cover edges of pastry loosely with foil.
• Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.

EASY SWEET POTATO PIE

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.