Vickys Sweet Potato Pie

• 520 grams cooked and mashed sweet potato
• 240 ml coconut milk
• 120 ml or to taste maple syrup
• 3 tbsp vegetable oil
• 35 grams cornflour / cornstarch
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp mixed spice, see my recipe link below
• 1/4 tsp ground clove
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 100 grams flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 80 ml vegetable oil
• 1 1/2 tbsp rice, almond or coconut milk OR cold water

1. To make the crust, mix the dry ingredients in a bowl, then add the wet and rub in with your fingertips
2. Bring the dough together then press into a 9 inch fluted tin.
3. Refrigerate for half an hour *gluten free pastry recipe below*
4. Mix all the filling ingredients together then pour into the unbaked pie shell
5. Bake at gas 6 / 200C / 400F for 50 - 60 minutes
6. Serve warm with dairy-free cream / ice cream and toasted marshmallows, or cold with a beverage!
7. You can substitute the sweet potato for pumpkin...OR
8. Using this recipe but changing the amount of corn flour to 3tbsp, adding 2tsp baking powder and 80g flour/gluten-free flour.
9. Grease a pie or 12 hole muffin tin and bake the mixture at the same temp for the same amount of time.
10. This pie forms its own soft crust!
11. Just make sure it's completely cooled before removing.
12. And a toothpick test won't work - when it's ready the middle will feel moist but done but the outside will be dry.
13. Check around 50 minutes then keep an eye on it

potato, coconut milk, maple syrup, vegetable oil, cornflour cornstarch, salt, ground nutmeg, ground ginger, mixed spice, ground clove, ground cinnamon, vanilla, flour, salt, sugar, vegetable oil, rice

Taken from cookpad.com/us/recipes/333853-vickys-sweet-potato-pie (may not work)