Vegan Purple Sweet Potato Pie

There's not much anecdote to this recipe except that purple is my favourite colour and damn right I'm going to eat it.

Yield: 1 small pie, 5-6 slices, using 7 inch pie plate.

Ingredients

Filling

3 small purple sweet potato, roasted and mashed.

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

200 ml coconut cream

1 tbsp all-purpose flour

1 tsp of vanilla essence (optional)

*If you like the filling to be sweet, you can add sugar/syrup.

Crust

1 & 1/4 cup all-purpose flour

1 cup of oil

1/2 tsp salt

3 tbsp orange juice

Directions

1. Preheat oven to 210 Celcius.
2. For the crust, place all the dry ingredients in a bowl. Add in orange juice and oil and mix well. You should be able to press the dough with your finger. Place the dough in your greased pie plate and pat it well. Bake for 12 minutes.
3. For the filling, mix all ingredients with an electric mixer until smooth. Adjust the consistency with coconut cream if it is too rough (I like mine to be not completely smooth). 
4. Once the crust is baked, pour the filling onto it. Bake the pie again for 10 minutes. Then, reduce the temperature to 160 Celcius and bake for another 20 minutes.
5. Remove from oven and the filling should look set by now. Allow to cool to room temperature and you can chill it for one-two hours or overnight before serving it with your preferred toppings!

Topping ideas:

Granola, coconut flakes, whipped coconut cream, fresh tangy fruits, assorted nuts.