This vegan sweet potato pie is rich, creamy, and lightly spiced for amazing flavor. A delicious dairy-free and egg-free dessert that’s perfect for holidays and special occasions!
Growing up, my family was always all about pumpkin pie for holidays. It wasn’t until I started developing recipes that I decided it was time to try sweet potato pie for a change. Boy was that overdue!
Sweet potato pie is absolutely delicious. It’s packed with flavor and a tad denser than pumpkin pie. Sweet potato pie tastes like fall, but in the form of a pie. What could be better? Now I make sure there’s always a vegan sweet potato pie at Thanksgiving dinner.
This vegan spin on a classic southern pie is pretty easy to make, as far as pies go, and it always wins over other folks who have never tried sweet potato pie…even the non-vegan ones!
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What You’ll Need
- Sweet potatoes. We’re using basic orange sweet potatoes for this recipe, though you could sub other varieties like yellow and purple sweet potatoes I’m sure. These might be labelled as “yams” if you buy them in the United States.
- Pie crust. You can use a homemade vegan pie crust, or buy one at the store. Be sure to check the ingredients if you go with store-bought — many brands contain lard or butter.
- Coconut milk. Use full-fat coconut milk from a can. You could probably get away with using light coconut milk or some other non-dairy milk, but coconut will give you the richest, most decadent sweet potato pie filling.
- Maple syrup. You can sub another liquid sweetener, like agave, if you’d like.
- Cornstarch. Cornstarch is one of my favorite vegan egg substitutes, and it worked particularly well in my vegan custard pie, so I tried it again in this one. Worked like a charm!
- Vegan butter. Most grocery stores sell this near the regular butter. Earth Balance, Miyoko’s and Melt are a few popular brands you could use.
- Spices. Since this is a spiced vegan sweet potato pie, the recipe calls for a blend of cinnamon, ginger, nutmeg, cloves, and cardamom. Feel free to leave them out for more of a classic sweet potato pie flavor.
- Salt.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by baking your sweet potatoes. Poke a few holes in each with a fork or knife, then place them directly on the oven rack to bake until they’re soft. Once they’re done, slice them open to help the heat escape.
Tip: To save time, your sweet potatoes can be microwaved for about 8 minutes instead of baked. You can also bake (or microwave) your sweet potatoes a few days ahead of making the pie. Store them in an airtight container in the refrigerator.
Prepare your crust while the sweet potatoes cook. Roll it out, place the dough in a pie plate, poke a few holes in it and crimp the edges.
Next you’ll be blind baking the crust. This means prebaking it before you fill it to prevent it from getting soggy. Line the crust with some foil or parchment paper, fill it with pie weights (or dried rice or beans), and pop it into the oven to bake while you make the filling.
While the crust bakes, place all of the filling ingredients into a food processor bowl. This includes the insides of your sweet potatoes, coconut milk, maple syrup, vegan butter, vanilla extract, spices and salt.
Blend everything until the batter is smooth and creamy. Feel free to give it a taste-test at this point and make any adjustments you’d like, such as adding more maple syrup or spices.
Transfer the filling to your pie crust, smooth out the top with a spatula, and pop it into the oven. Bake your vegan sweet potato pie until the filling is set.
Let the pie cool completely on a wire rack before slicing it.
Tip: Because it can take a while to cool, it’s a good idea to make this pie a day before serving.
Leftovers & Storage
Vegan sweet potato pie will keep in an airtight container in the fridge for about 4 days or in the freezer for about 3 months.
Frequently Asked Questions
Yup! Just use a vegan and gluten-free pie crust, such as this one.
I haven’t tried it myself, but I can’t see why not!
The topping shown in the photos Reddi-Wip dairy-free topping, made from almond milk. Another option is to use coconut whipped cream (see this strawberry shortcake recipe for instructions on how to make it).
More Vegan Pies
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Spiced Vegan Sweet Potato Pie
This vegan sweet potato pie is rich, creamy, and lightly spiced for amazing flavor. A delicious dairy-free and egg-free dessert that’s perfect for holidays and special occasions!
Ingredients
-
2
medium sweet potatoes
(about 1 ½ pounds total) -
1
homemade vegan pie crust,
or a store-bought vegan pie crust -
¾
cup
full-fat coconut milk -
½
cup
maple syrup -
¼
cup
cornstarch -
¼
cup
vegan butter,
melted -
2
teaspoons
vanilla extract -
1
teaspoons
ground cinnamon -
½
teaspoon
ground ginger -
¼
teaspoon
ground nutmeg -
¼
teaspoon
ground cloves -
⅛
teaspoon
ground cardamom -
⅛
teaspoon
salt
Instructions
-
Preheat the oven to 400°. Poke a few holes in each sweet potato using a sharp knife.
-
Place the sweet potatoes directly on the oven rack and bake them until very soft, about 45 minutes (Note 1).
-
When the sweet potatoes are done baking, slice them open to allow the steam to escape. Allow them to sit for a few minutes to cool.
-
Prepare the pie crust while the sweet potatoes bake. If you’re not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.
-
Use a knife or fork to poke a few holes in the bottom and sides of the crust.
-
Line the inside of the crust with a sheet of foil or parchment paper, then fill it with pie weights, dried rice or beans.
-
Bake the crust for 15 minutes, then remove it from the oven and place it on a cooling rack.
-
Lower the oven temperature to 350°.
-
When the sweet potatoes are cool enough to handle, scoop out the insides and place them into the bowl of a food processor fitted with an s-blade (Note 2). Add the coconut milk, maple syrup, cornstarch, vegan butter, vanilla extract, cinnamon, ginger, nutmeg, cloves, cardamom, and salt.
-
Blend the ingredients until smooth, stopping to scrape the bowl as needed.
-
Transfer the batter to the pie crust and smooth out the top with a spatula.
-
Bake the for about 45 to 50, or until set. Keep an eye on the pie and, if needed, cover the edges with foil or pie shields after about 15 minutes to prevent burning.
-
Remove the pie from oven and allow it to cool completely before slicing.
-
Serve with dairy-free whipped cream and a sprinkle of cinnamon, if you’d like.
Recipe Notes
- Alternatively, you can microwave the sweet potatoes for about 8 minutes, checking every minute or so after the first 5 minutes.
- You should have about 2 cups of sweet potato. If you have much more than that, use the extra for something else.
Nutrition Facts
Spiced Vegan Sweet Potato Pie
Amount Per Serving (1 slice (⅛ of pie))
Calories 463
Calories from Fat 221
% Daily Value*
Fat 24.5g38%
Saturated Fat 9.9g50%
Sodium 287mg12%
Potassium 824mg24%
Carbohydrates 57.1g19%
Fiber 5.7g23%
Sugar 13.1g15%
Protein 4.3g9%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
