I Can You Can Vegan

1. Preheat oven to 425°.
2. On a baking sheet lined with foil or parchment paper, place the sweet potatoes and poke plenty of holes in them with a fork. Bake for 45 minutes to 1 hour.
3. While the sweet potatoes are baking, make your pie crust.
Option 1: In a high-speed blender or food processor, pulse the dry ingredients for the pie crust with the vegan butter until crumbly. Slowly add in the cold water just until a dough has formed.
2 cups all purpose white flour,3 tsp organic powdered sugar,1 pinch salt,¾ cup vegan butter,8 tbsp ice cold water
4. Option 2: Add all of the dry ingredients to a bowl, then whisk them together. Cut the cold vegan butter into small cubes, then add them to the bowl with your dry ingredients. Use the back of a fork to work the vegan butter into the mixture until it appears crumbly. Slowly add in the water and continue mixing with a fork and your hands until the mixture is able to be formed into a ball.
2 cups all purpose white flour,3 tsp organic powdered sugar,1 pinch salt,¾ cup vegan butter,8 tbsp ice cold water
5. Transfer the dough to a clean, workspace covered with a few sprinkles of flour, then use a rolling pin to roll out the dough in all directions until it's about ¼ of an inch thick. The edges will look jagged, but it's okay.
6. Grab your pie dish and lightly grease it with butter to prevent it from sticking.
7 Transfer the rolled out pie crust from the counter to the buttered pie dish and gently press down the center so that the dough sits neatly in the dish.
8. Using kitchen shears, cut away the excess dough that is hanging over the edges of the dish. Pinch the edges of the pie crust however you'd prefer to create a design, then transfer the pie crust to the fridge until needed.

[Pie Filling]
1. Once the sweet potatoes are finished baking, remove the skin from them and measure out 3 cups of cooked sweet potatoes.
3 cups sweet potatoes
2. Adjust oven temperature to 350°
3. In a large mixing bowl combine the ingredients for the pie filling and mix together using a standing mixer or hand mixer until mostly smooth.
2 vegan eggs,1 tsp salt,1 tsp ground nutmeg,1 tsp ground cinnamon,2-3 pinches all spice,½ cup organic cane sugar,½ cup organic brown sugar,7 tbsp vegan butter,¼ cup unsweetened almond milk,1 tsp vanilla extract
4. Once all ingredients have been combined, add the filling to the pie dish with the crust.
5. Transfer the pie to the oven and bake for 1 hour and 15-30 minutes. When finished, the outer edge of the sweet potato filling should be browned and if a toothpick is inserted it should come out mostly clean.
6. Once the pie is finished cooking, remove from the oven and let cool until room temperature. Cover, then move to the fridge until chilled and ready to serve.
7. Slice and top with coconut whip (optional) and garnish with a few sprinkles of nutmeg (optional), or serve as is. Enjoy!