This flavorful vegan sweet potato pie recipe tastes just like the Southern classic, without the dairy, eggs, 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 easily prepare this mouthwatering pie.

I bought a large bag of sweet potatoes from the wholesale club and I am so excited to prepare a variety of recipes with them. (Also try my Candied Yam and Sweet Potato Souffle recipes!)

I decided to take on the challenge of making my own pie crust, and I got it right on the first try! The process also was not difficult at all. Since then, I have made this recipe twice, and both times, the crust still turned out great.

Coconut cream is vital for the texture of your pie. If you try another milk, like cashew milk, almond milk, or rice milk, then your pie might not end up firm enough. If you do choose to use one of these milk, I would suggest increasing the cornstarch to 4 tablespoons. Happy Thanksgiving!

Originally published November 23th, 2017.

vegan sweet potato pie

Sweet Potato Benefits

Sweet potatoes are known for their several benefits. Here are a few to name:

  • Sweet potatoes are high in fiber. As a result, they help in regulating your digestive health. Because of the fibre, they promote regular bowel movement and also reduce the chances of constipation.
  • Sweet potatoes contain a special ground of naturally occurring antioxidants called anthocyanins. These antioxidants are known to reduce the chances of several types of cancers. They do that by slowing down the growth of cancerous cells in the body.
  • They are also rich in antioxidants called beta-carotene. This antioxidant is known for improving your vision.
  • Sweet potatoes are also known to improve your brain function. They contain several compounds that improve memory and also lower the chances of dementia.
  • It is rich in vitamin A, vitamin B6, and vitamin C. As a result, it improves the immunity level of the body.
  • Lastly, it is also rich in manganese, copper, and potassium.

vegan gluten-free sweet potato pie crust

Vegan Pie Crust Recipe

  • All-purpose gluten-free flour
  • Organic cane sugar
  • Sea salt
  • Vegan butter
  • Coldwater

Vegan Sweet Potato Pie Recipe

  • Cooked sweet potato
  • Coconut cream
  • Organic cane sugar
  • Cornstarch
  • Vanilla extract
  • Grated ginger
  • Ground cinnamon
  • Ground nutmeg
  • Sea salt
  • Coconut whipped cream
vegan sweet potato pie filling pureed

How To Make Vegan Pies?

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. After mixing the dough, I 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. For more information, check out How To Make Gluten-Free Vegan Pie Crust.

To make the filling, my goal was to achieve a similar 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 its rich flavor, which goes lovely with ginger, cinnamon, and nutmeg. However, you can substitute coconut milk instead.

One spice blend to use instead of cinnamon and nutmeg is cardamom and coriander.

close up vegan sweet potato pie

How To Make Vegan Sweet Potato Pie?

  1. Preheat oven to 400℉. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow the sweet potatoes to cool down. Meanwhile, prepare the crust and filling.
  2. 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.
  3. 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
  4. Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, nutmeg, cinnamon, and salt. Process until smooth.
  5. Pour the filling into the pie plate, cover the crimped edges with foil paper, and bake the pie in a preheated oven at 375℉ for 40 minutes. Remove the foil paper from the crust after 20 minutes.
  6. Remove from oven and allow the pie to cool down, allowing it to firm up before slicing. Serve topped with coconut whipped cream.
sweet potato pie in pie plate and on plates

Other Vegan Pies To Try

If you enjoyed this Vegan Sweet Potato Pie recipe and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

overlay sweet potato pie vegan

Categories

Nutrition

(Per 100g)
  • Energy: 372 kcal / 1555 kJ
  • Fat: 19 g
  • Protein: 3 g
  • Carbs: 47 g

Cook Time

  • Preparation: 20 min
  • Cooking: 2 h 39 min
  • Ready in: 2 h 59 min
  • For: 8 servings

Ingredients

Pie Crust

Filling

Instructions

  1. Preheat oven to 400℉. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow the sweet potatoes to cool down. Meanwhile, prepare the crust and filling.
  2. 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!
  3. 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.
  4. 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
  5. Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, nutmeg, cinnamon, and salt. Process until smooth.
  6. Pour the filling into pie plate, cover the crimped edges with foil paper, and bake the pie in a preheated oven at 375℉ for 40 minutes. Remove the foil paper from the crust after 20 minutes.
  7. Remove from oven and allow the pie to cool down, allowing it to firm up before slicing. Serve topped with coconut whipped cream.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.