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YumThis 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 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!
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 baked with a lovely golden crust. How To Make 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.
- Energy:
- 372 kcal / 1555 kJ
- Fat:
- 19 g
- Protein:
- 3 g
- Carbohydrate:
- 47 g
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
- Preparation:
- 20 min
- Cooking:
- 2 h 39 min
- Ready in:
- 2 h 59 min
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
I’ve been vegan 17 years. BEST VEGAN SWEET POTATO PIE RECIPE I’VE EVER MADE!! And I bake a lot. Bravo and thank you.
Wow thank you very much Pia, I’m so happy you enjoyed it. I really appreciate your feedback.
Thank you soooo much Its absolutely phenomenal!!! It’s such a deliciously easy recipe if followed specifically. The first three I made were stellar.
I baked those with Goya cream coconut cream and it worked really well. Vitarroz brand not so much. I also suggest a just pinch, or 1/2 ts of ground clove just to heighten the savory flavors.
My Question?
When baking two pies together, would I need to increase baking time?
Thank you very much Christopher, I’m happy you enjoyed them and share your tips and adjustments. I really appreciate it. No, you don’t need to change the baking time as long as you will be baking two separate pies. Make sure they aren’t touching, leave enough space in between pies and also bake in the center.
Absolutely amazing!
Thank you Samantha, I’m so happy you enjoyed it.
Made this for Thanksgiving and it was a total hit! I’ve tried numerous vegan recipes, they were awful and I almost gave up! I’m the only vegan in my family and thought my dreams of ever eating sweet potatoe pie were over! Thank you, thank you, thank you! Better than the pies I made as a meat eater! Thanks again!
Latisha, I’m honored and humbled reading your feedback. I’m so happy you enjoyed it
I made this on Thanksgiving day, and my, my, my!!! I found myself trying to hide it so I could eat it ALL BY MYSELF! Michelle, you are the real MVP! If I could hug you right now I would.
Flavor was divine, texture was phenomenal. I have tried vegan sweet potato pies before and the texture was rubbery and unpalatable. Vegans have voted and determined you need your own tv show! Move over Rachel..
Quesa you are the best, thank you for making my day. I’m so excited that you enjoyed and feel honored by your comment.
I tried this for Thanksgiving and it is the best potato pie recipe I have come across in all my years of on this Earth… 11 out of 10
Wow Patsy, this is awesome, thank you very much for your kind comment. I’m so happy you enjoyed it.
Just made this pie for Thanksgiving and it was fantastic! Perfect texture and flavor, it was a total hit and enjoyed by all, including non vegans. I used Trader Joe’s organic coconut cream. And I cut down on the sugar and used only 1/2 cup and found that it was plenty sweet. Thank you for sharing this delicious recipe!
Katie thank you, I appreciate your feedback and I’m happy that you and your guests enjoyed it. Trader Joe’s coconut cream works perfectly, love your adjustment too.
Currently in the oven!! Cant wait!! I used 8oz Vanilla Sweetened Almond Milk instead of the coconut cream (I ended up buying Real Cream OF Coconut!! YIKES! LOL). I did take your suggestion and increased the cornstarch to 4 tbsp so hopefully this almond milk substitution will work out. I believe it will because I tasted the filling and it tastes GREAT! The consistency is on point as well. I added several other ingreidients… LOL! Love to add my own twist to an inspired recipe! Thank you for sharing your recipe! I will revisit after I slice this baby.
Anna, can’t wait to hear how it worked for you.
I’m back…about 7-8ish pounds heavier 😩 (LOL!)!! This recipe (along with a few special ingredients of my own) was AWESOMESAUCE!! My husband tasted it and asked if it was his mother’s pie 😳😂🤣😂…. (which, by the way, she can bake killer sweet potato pies) because it was sooooo good!! As for me… Yeah… I gained big time weight because I actually made 2 pies (one with a pecan, brandy sauce on top) and ate almost both of them by myself…. LOL! I wanted to add that if you do decide to substitute the coconut cream for almond milk, I would recommend baking the pie a little longer than what is on the instructions…. Maybe lowering the temp. and increasing the bake time, but make sure that you keep the edges of the pie crust covered longer as well. This will be my staple inspired recipe! Thanks again for sharing with us!
Anna you have me over here laughing out loud, you are too funny and I can relate. I went to Jamaica for the holidays and stayed in an all-inclusive hotel and couldn’t wait to get back and hit the gym. The problem is I need to test desserts for Christmas, lol. Thank you for your feedback and I’m so happy you and your husband enjoyed it.
My 5 year old who is a serious baking enthusiast and I made this last night for Thanksgiving dinner today. I must say, this is delicious!!! We have so many food allergies in our little family. So it is wonderful that we were able to whip up this sweet treat that we can all enjoy…. even our 14 month old!!! 😊
Can you use almond milk or do you need the coconut cream?
Hello Elizabeth, I only tested the recipe with coconut cream. My suggestion is to increase the cornstarch to 4 tablespoons to ensure that the filling is not runny. I hope this helps. Happy Thanksgiving!
Thank you for the vegan sweet potato pie recipe. I am making it forbThsnksgiving.
You are welcome Barbara, I hope you enjoy it.
Tasssttyyy!! Thank you!
Thank you Brittaney, I’m so happy you enjoyed it.
This was absolutely amazing! Thank you so much!!
You are welcome Sarah, I’m so happy you enjoyed it.
I am soooo excited to try this!!! Thank you.
Awesome Danielle please enjoy and let me know how you like it.
Thank you for this recipe, didn’t know this was possible! So flavorful…
You are welcome, I’m so happy you loved it Felesha
Absolutely Delicious!!! 🌟🌟🌟🌟🌟 FIVE STARS!!!
Tried this recipe for Christmas and it turned out amazing!!!
Thank you for the recipe!!!
It helps make being Vegan easier when you can still eat your favorite foods!!!
Thank you Michelle for your feedback, you made my day! So happy it turned out well for you, happy New Year!