Christmas Cranberry Sweet Potato Pie

Ingredients

• 120 g All-purpose flour
• 30 cup Whole wheat flour
• 1.2 cup Sugar
• 80 ml Almond milk
• 15 tbsp Olive oil
• 14 tbsp Unsalted butter
• 50 g Coconut sugar
• 25 cup Brown sugar
• 2.5 tsp Salt
• 1.2 tsp Ground nutmeg
• 2.5 tsp Ground cinnamon
• 60 ml Unsweetened almond milk concentrate
• 5 tbsp Vanilla extract
• 720 g Mashed sweet potato
• 40 g Dried cranberries

Instructions

1. Mix all-purpose flour, whole wheat flour, and sugar.
2. Add cold unsalted butter pieces and rub in until the mixture resembles coarse sand.
3. Gradually add almond milk and olive oil, knead into a smooth dough, then chill for a while.
4. Preheat the oven until hot.
5. Mix sweet potato purée, coconut sugar, brown sugar, salt, ground nutmeg, and ground cinnamon until evenly combined.
6. Gradually add beaten eggs, unsweetened concentrated almond milk, and vanilla extract, stirring until smooth with no lumps.
7. Roll the crust dough into a thin sheet, line the pie dish, trim the edges, and prick the bottom with a fork.
8. Pour in the sweet potato filling and level it, then sprinkle with dried cranberries.
9. Bake until the center is set; if the crust edges brown too early, cover with aluminum foil.
10. Let cool completely, then slice and serve.

Storage and Meal Prep Tips