vegan butter sweet potatoes maple syrup non-dairy milk ground cinnamon ground nutmeg ground ginger
flour cornstarch vanilla sugar salt ice water
In a mixing bowl, combine flour, sugar, and salt. Add cubed vegan butter and use your fingers to mix until you have a consistent texture of large crumbs.
One tablespoon at a time, add the ice cold water and mix it in. Add and mix until the dough sticks together in a ball, but barely. Cover and chill in the fridge for at least 30 minutes.
Once the dough has chilled, knead it for about a minute and roll it out to approx. ⅛" thickness. Transfer into the pie tin, trim, and prick the bottom with a fork. Bake at 325F for 10 minutes.
Next, preheat the oven to 390F. Poke a holes in the skin of your sweet potatoes and lay them on a lined baking sheet or air fryer tray. Bake for 45-60 minutes until they are fully soft inside.