This flavorful VEGAN SWEET POTATO PIE recipe tastes just like the classic Southern sweet potato pie without dairy or gluten. This amazing recipe is so easy to make using a store-bought crust or my gluten-free vegan pie crust.
VEGAN SWEET POTATO PIE recipe tastes just like the classic Southern sweet potato pie without dairy or gluten. This amazing recipe is so easy to make using a store-bought crust or my gluten-free vegan pie crust.
Making your own pie is such a piece of cake, with the right ingredients you can prepare this mouthwatering pie.
I bought a large bag of sweet potatoes from the wholesale club and I have been in the mood lately to prepare a variety of recipes with them.
If you haven’t seen my CANDIED YAM and SWEET POTATO SOUFFLE recipes.
I decided to take on the challenge of making my own pie crust, which was not difficult the first try at all. I have since made this recipe twice and both times the crust turned great.
Note updated 11/21/2018: I tested the recipe with coconut cream. If you try another milk, like cashew milk, almond milk, rice milk.
Your pie might not end up firm enough. My suggestion would be to increase the cornstarch to 4 tablespoons. I will have to try this before the Christmas holidays though. Happy Thanksgiving!
VEGAN SWEET POTATO PIE recipe tastes just like the classic Southern sweet potato pie without dairy or gluten. This amazing recipe is so easy to make using a store-bought crust or my gluten-free vegan pie crust.
How To Make Vegan Sweet Potato Pie
To make the pie crust, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
I used Earth Balance Buttery Spread for a buttery crust. I made the dough, then rolled the dough in between parchment papers.
I also covered the edges with foil paper to prevent them from getting burned and then removed the foil paper for the final 20 minutes to allow the edges to bake with a lovely golden crust. How To Make Gluten-Free Vegan Pie Crust.
VEGAN SWEET POTATO PIE recipe tastes just like the classic Southern sweet potato pie without dairy or gluten. This amazing recipe is so easy to make using a store-bought crust or my gluten-free vegan pie crust.
To make the filling, my goal was to achieve the same kind of taste as my JAMAICAN SWEET POTATO PUDDING recipe.
I baked two medium-sized sweet potatoes, peeled and transferred them to a food processor along with the rest of the ingredients and process until smooth.
I used coconut cream instead of coconut milk for rich flavor, which goes lovely with ginger, cinnamon, and nutmeg. By the way, you can substitute coconut milk instead.
One spice blend to use instead of cinnamon and nutmeg is cardamom and coriander.
Other Vegan Pies To Try
Categories
- Categories: Gluten-Free, Vegan
- Courses: Dessert, Side Dish
- Cuisines: Jamaican, Southern
- Season: Thanksgiving
Nutrition
(Per 100g)- Energy: 372 kcal / 1555 kJ
- Fat: 19 g
- Protein: 3 g
- Carbs: 47 g
Cooking Time
- Preparation: 20 min
- Cooking: 2 h 39 min
- Ready in: 2 h 59 min
Ingredients
Pie Crust
- 1 1/2 cups all purpose gluten-free flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup non-dairy butter
- 1/4 cup cold water
Filling
- 2 cups cooked sweet potato, ( 2 medium sweet potatoes)
- 3/4 cup coconut cream
- 3/4 cup organic cane sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Topping coconut whipped cream
Instructions
- Preheat oven 400 F. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow sweet potatoes to cool. Meanwhile, prepare the crust and filling.
- In a large bowl, combine flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!
- Grease a 9-inch pie plate, roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough.Carefully flip the pie pan with the dough on top.
- Carefully press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in refrigerator until ready
- Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, nutmeg, cinnamon, and salt. Process until smooth.
- Pour filling into pie plate, cover the crimp edges with foil paper or parchment paper covered with foil paper and bake in a preheated oven at 375 degrees for 40 minutes removing foil paper or parchment covered with foil after 20 minutes. Remove from oven and allow to cool to firm up before slicing. Serve topped with coconut whipped cream.
Notes
Hello, I’m excited to try this recipe based off of all of the positive reviews! I have one question though: can I use light canned coconut milk in place of coconut cream as I don’t have any coconut cream on hand. Thanks in advance!
Martina, you would need to increase the cornstarch to 4 tablespoons. Hope this works, Happy Thanksgiving,
This recipe is the bomb. I made another recipe with the flaxseed egg and it was disgusting. This recipe is a winner and it tastes like my grandma’s.
Apple I’m so happy you enjoyed it. Thank you for sharing your feedback. Happy Thanksgiving.
Oh sweet Jesus! I made this pie today for the first time and it is irresistible!!! Oh thank you so much for sharing!
Sherrill, I’m so happy you enjoyed it. Thank you for sharing your feedback. Happy Thanksgiving.
I’m excited to try this recipe for Thanksgiving! I’ve always made sweet potato pie but I’ve never tried a vegan version.
I don’t have gluten-free flour. May I use unbleached all-purpose flour? Any other flours that would be acceptable? You can always use store bought pie crust.
Donna, the unbleached flour should work fine. I have had numerous reply saying this sweet potato pie is better than traditional. Last year one guy made 6 for Thanksgiving.
This recipe is absolutely amazing! I couldn’t stop “test tasting” the filling, I thought I wasn’t going to have enough for the pie! Thanks so much for sharing!
Hi Michelle, I wanted to make this ahead of time. Should I store in the refrigerator?
After baking, leave the pie at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated up to 2-3 days
Greetings. How far in advance can/ should I make this so it has had an opportunity to firm up?
Matt from CA
Hello Matt, Happy Thanksgiving, once you use coconut cream, it should be fine. If you want to make it today is even better, one less recipe to make tomorrow. Hopefully, you won’t try it because I can guarantee that it won’t last for Thanksgiving, hehehe
Looks delicious!! I love sweet potatoes and am always looking for ways to make a pie healthier!!
Hi, can I use coconut sugar instead of can sugar?
Absolutely Sherrill, I hope you enjoy.
Curious …have you use turbinado sugar or brown sugar ? Wondering if turbinado will melt well and if some brown would be good. Thanks for this recipe!
Alyssa, I haven’t in this pie but it will work fine.
Hi Michelle, I want to try this for Thanksgiving this year.
I usually sub whatever sugar is instructed with coconut sugar, what do you think about subs for the cane sugar? Maple syrup is also something I sometimes use.
Bobby you can definitely sub the cane sugar with coconut sugar. I hope you enjoy.
Hi – I just wanted to pop in to say I have made 4 pies with your recipe. I’ve been subbing potato starch, and once I had to sub with gluten free flour (with a 2:1 ratio). I’ve also used the pre-made gluten free/vegan crusts from WW. But the point is that the filling is so damn good it could be eaten on its own and the recipe makes a delicious pie. Thank you!
I just made this pie. The flavor is good but mine did not solidify. When I cut into it (after it cooled), I had to use a spoon to get it out. The pie cooked for an hour. The only difference was tha I used arrowroot instead of cornstarch (didn’t have any). Could that have been the issue? I am going I try it again. Where did I go wrong?
Bea, I’m sorry that yours didn’t solidify. I never used arrowroot so I’m not sure if that was the issue. Did you use coconut cream instead of coconut milk? My only suggestion is to add more arrowroot next time.
Hi have a question is there an alternate way I can cook the sweet potatoes 🍠? I peeled the sweet potatoes because I was going to make a different dish and I decided not to.
Vee you can steam them or boil them.
The only sweet potato pie recipe I’ll use until I die. It was absolutely delicious, thank you for sharing your recipe.
Josie, you are so sweet, this comment is why I’m motivated to go keep sharing my recipes. You and my loyal readers have made it possible for me to pursue my passion as a food blogger. Thank you!
I concur Josie!! The best recipe hands down!! Thanks for sharing with the world, Michelle! I just put my pie in the oven!!! LOL!
Oh and I use a store-bought pie shell…. Wholly Wholesome brand that is Gluten-Free and Vegan Friendly…. It works for me every time…. I will try making from scratch one day… LOL!
Oh yes, I use Wholly Wholesome pie crust when I don’t have the time. I’m partial to my pie crust though, lol
Can I use tapioca flour in the sweet potato filling instead of cornstarch. I’ll be making some pies for this thanks giving
Yes you can Adriona, I hope you enjoy.
Anna, thank you for trying it. Enjoy!
OMG! I made this pie…the best ever! I will use this recipe for the rest of my life! I ate both pies 😂 I used the Wholly Wholesome pie crust it was good. I will make my crust next time. I have plans to use your apple pie recipe this week! Thank you for sharing.
I used a store bought vegan crust but the recipe for the filling is probably the best I’ve ever had, vegan or otherwise. I used canned coconut milk instead of cream nx that’s what I already had and added a few dashes of cardamom and walah: the perfect pie! I will try the recipe for pie crust next time.
I’m so happy you enjoyed it, thank you for your feedback, that’s so awesome, I love cardamom.
I absolutely loved this version of Sweet Potato pie. I didn’t use my food processor, instead I used my mixer, and I opted for the coconut cream. For this recipe to not call for butter, the end result was very tasty. I was impressed, and my family was pleased.
Cherie, thank you for your feedback, I’m so happy you and your family enjoyed it.
This pie was sooooo yummy! It was definitely approved by ALL my Southern family members! They could not believe it was a vegan friendly pie! LOL! Thank you sooo much!
Trina that’s awesome, I’m so happy your family enjoyed it. Thank you for sharing your feedback. I really appreciate it.
Absolutely easy and DELICIOUS!!!!
Thank you Danielle, Happy Thanksgiving.