# @nyulangonehealth on YouTube - **Type:** Video - **Original URL:** https://youtube.com/watch?v=S1GY1x8ptdk - **Gondola URL:** https://gondola.cc/posts/24690221-nyulangonehealth-youtube - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/e6151a7df0.jpg - **Posted:** 2024-11-08T20:00:19.000+00:00 - **Account Owner:** NYU Langone Health (@nyulangone) — https://gondola.cc/nyulangone ## Caption Rich, delicious, and healthy, this vegan-friendly sweet potato pie will please even the fussiest dessert connoisseurs at your Thanksgiving table. To prepare it, chef Jeffrey Held is joined by chef Pauline Pinnock, assistant director of catering at NYU Langone. *Sweet Potato Pie* _Makes 1 9-inch pie_ _For the pastry crust_ ½ cup coconut oil 1½ cups all-purpose flour ½ teaspoon salt 1 teaspoon fresh lemon juice ice water _For the filling_ 1 pound sweet potatoes flax egg (combine 1 tablespoon ground flax seed with 3 tablespoons water, allow to set for 10 to 15 minutes) 1 teaspoon freshly grated ginger 2 tablespoons avocado oil 1½ teaspoons vanilla extract 1/3 cup full-fat coconut milk 2 tablespoons cornstarch 2 tablespoons all-purpose flour ¼ teaspoon salt ¼ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon nutmeg ¾ cup maple syrup _For the whipped topping_ ½ cup liquid drained from a can of chickpeas, also known as aquafaba 1/3 cup 10x powdered sugar 2 teaspoons vanilla extract ¼ teaspoon cream of tartar *Instructions* Preheat oven to 350°F. Pierce the potatoes all over with a fork, then roast until soft, 45 to 50 minutes. Let cool to room temperature. In the meantime, prepare the pastry crust: In the bowl of a food processor, add the coconut oil, the flour, salt, and lemon juice, and pulse a few times until the mixture resembles crumbs. Add ice water, 1 teaspoon at a time, and pulse just until the mixture sticks together when pressed. If the dough gets too sticky to handle, refrigerate for 5 to 10 minutes. Let dough rest for at least 1 hour. Roll the dough onto a floured work surface to a 12-inch disc. Carefully roll the dough onto the rolling pin, and then transfer to a 9-inch ungreased pie tin. Pinch the edges if desired and prick the dough with a fork. Lay a piece of parchment paper on the bottom of the crust and then add pie weights or dried beans to keep the crust from puffing while baking. Bake for 30 minutes. Remove pie weights and bake for an additional 5 to 10 minutes. Let cool. Prepare the pie filling: cut open the cooled sweet potatoes and remove the skin. Score the flesh with a knife to break up the fibers and transfer to a medium bowl. Add the flax and water mixture and blend on low. Add the ginger, avocado oil, vanilla, and coconut milk, and continue to blend on low speed. In a medium bowl combine the cornstarch, flour, salt, and spices, and mix thoroughly. Add to the sweet potato mixture and continue mixing on medium until smooth. Pour mixture into the cooled crust and bake 45 to 50 minutes. The center of the pie will still be slightly wobbly. Allow pie to rest for 1 hour. To make the whipped topping, combine the aquafaba, powdered sugar, vanilla, and cream of tartar in a medium bowl and mix until soft peaks form. #thanksgivingrecipes #vegandesserts #vegetariandesserts #healthydesserts ## Stats - **Views:** 402 - **Likes:** 6 - **Shares:** 0 - **Comments:** 0 ## Tags vegetariandesserts, thanksgivingrecipes, vegandesserts, healthydesserts --- Copyright (c) Gondola