Vegan Sweet Potato Pie
This Southern favorite gets a vegan makeover, but you don't have to be vegan to enjoy this sweet potato pie! The dairy-free crust is made with coconut oil, and the filling's creamy base combines coconut milk with canned mashed sweet potato and all the familiar spices. The result is a perfect vegan pie for your holiday table.
Equipment: 9-inch pie pan (not deep-dish)
To make ahead: Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.