Sweet Potato Bourbon Meringue Pie

Change Things Up

In keeping with the Holiday Season, how about pleasantly surprising your loved ones and friends with a change-up from the expected pumpkin pie with a spirited sweet potato pie?

If you use an organic, store-bought pie crust that’s 100% whole wheat or gluten-free, this pie is quick and easy to assemble.

And your guests will be blown away when you tell them that the meringue they just ate was made from aquafaba, aka garbanzo bean liquid, the stuff we used to toss down the kitchen drain.

 

Let’s get baking!

Sweet Potato Bourbon Meringue Pie
Save RecipeSave Recipe

Ingredients

  • 2 medium sweet potatoes (about 29-30 oz), baked, peeled, and mashed
  • 2 tablespoons plus 2 teaspoons Vegan Egg
  • 1/3 cup water
  • 1 cup coconut milk (full-fat from the can)
  • ¾ cup brown sugar
  • ¼ c Old Grandad bourbon (or rum)
  • 1 tablespoon gluten-free flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon nutmeg, fresh ground
  • 1/8 teaspoon allspice, fresh ground
  • 1 9” gluten-free crust, blind-baked according to directions
  • ¾ cup Aquafaba (equivalent of juice from one 15-ounce can of garbanzo beans)
  • 1 teaspoon cream of tartar
  • 1/2 cup vegan sugar, lightly pulsed in a grinder
  • 2 teaspoons bourbon

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In bowl, beat sweet potatoes with mixer, removing any strings. Measure out 2 cups for your pie.
  3. In a bowl, mix the Vegan Egg, water, and coconut milk until combined.
  4. In a large mixing bowl, combine the sweet potatoes, coconut milk/egg mixture, brown sugar, bourbon, flour, cinnamon, ginger, nutmeg, and allspice until well combined.
  5. Pour mixture into blind-baked pie shell.
  6. Bake at 450 degrees Fahrenheit for 15 minutes; then without opening up the oven door, reduce heat to 350 degrees Fahrenheit bake for additional 45 minutes.
  7. Remove from oven and allow to cool before proceeding with the meringue.
  8. In a small saucepan, simmer aquafaba for 15 minutes to reduce to approximately ½ cup. Allow to cool in refrigerator before proceeding.
  9. In a clean stainless steel bowl, begin whipping the aquafaba with the cream of tartar. When it starts to transform from translucent to white, begin to slowly add the sugar, and whip at high speed until firm peaks form, approximately 15 minutes.
  10. Without turning off mixer, add bourbon and whip for one minute.
  11. Dollop onto pie.
  12. Broil under broiler for 1-2 minutes at 575 degrees Fahrenheit for 1-2 minutes. Do not walk away at this point. It can go from perfectly-done to absolutely burned in the blink of an eye. (Alternatively: Use a kitchen torch to brown, or bake at 350 degrees for 15 minutes)

Tags

Diet
vegan
Allergy
dairy free
egg free

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 1876
  • % Daily Value*

  • Total Fat: 61 g 93.85%
  • Saturated Fat: 35 g 175%
  • Cholesterol: 104 mg 34.67%
  • Sodium: 2799 mg 116.63%
  • Potassium: 792 mg 22.63%
  • Total Carbohydrate: 310 g %
  • Sugar: 152 g
  • Protein: 31 g
  • Vitamin A: 42.16%
  • Calcium: 261 mg 26.1%
  • Iron: 10 mg 55.56%
  • * Percent Daily Values are based on a 2000 calorie diet.


    Click Here For Full Nutrition, Exchanges, and MyPlate Info
7.8.1.2
9
https://www.veganification.com/sweet-potato-bourbon-meringue-pie-2/

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

Leave a Reply

Rate this recipe: