Sweet Potatoes are my favorite foods to eat along with carrots o-course. I have made this pie so many times and cooked it different ways. It has not failed me yet. The first recipe is strictly vegan. It is listed under Carrot Sweet Potato Crunch in the Lifestyle Cateory. The different between the two are: one consist of vegan eggs, milk, and butter and this one does not have the three ingredients listed. Both are delicious. So here is the simplest recipe ever for a carrot sweet potato pie.
Carrot Sweet Potato Pie Recipe
2 Sweet Potatoes
1 15 oz can cream of coconut (Goya Brand)
1/2 cup of white sugar
1/2 cup of brown sugar
1 tbs cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
2 Traditional pie crusts
You can always substitute 1 1/2 can or 2 cans of cream of coconut for the white and brown sugar. Try the 1 1/2 can in mixture first and see if it satisfies your taste buds if not add the other half before you bake.
Peel the sweet potatoes and carrots. Rinse off and place both in the same boiling water. Boil until they are soft to mash with the masher. Once soft pour the water off. Mash the carrots and sweet potatoes together. Combine all the ingredients in the mixture and mix with wooden spoon. Pour the mixture in the pie crusts and bake for approximately 30 minutes. Take them out the oven and place on the counter top to cool. Place in the fridge for about and hour and a half to firm.
Visit Carrot Sweet Potato for the Strictly Vegan Pie