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
- For:
- 8 servings
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
I have a friend who would absolutely love this recipe. I am always looking for great vegan and vegetarian options for friends to enjoy!
Thank you Kita, I hope your friend enjoys it.
I used a pre-made pie crust, but this filling was unbelievably delicious! So, so, so thankful to have come across this recipe! Won’t ever use another for sweet potato pie!
Naomi, thank you so much for sharing your feedback. I’m so happy you love it. I’m so humbled.
Hi! Super excited about this recipe!! Can I replace the cane sugar with 100% maple syrup. I don’t eat processed sugars? Thanks!!!
I am really excited about this!!!!
Me to Tacoma, I can’t wait to make it again for the holidays, always a big hit here. I hope you enjoy it.
Love this recipe so easy. I didn’t use ginger didnt have any at home had everything else. I used coconut sugar and used a ready pie crust which I do hate to use but time was not on my side today had to make it fast.. anyways it is fantastic. Will be making another one tomorrow lol cause this is going to go fast. The only thing that wasnt organic was the pie crust. Everything else organic cause I only buy organic. Havent seen organic pie crust yet…
Lisa that’s awesome, I’m so happy you enjoyed it. I love your adjustments, thank you for sharing your feedback.
This pie was so easy to make! I have made it twice so far and I have received rave reviews each time-even from non-vegans! When I first decided to make it, I had all of the ingredients with the exception of the cornstarch. But, I tend to substitute corn starch due to the genetic modification of corn anyway. So, I went online and found substitutions that I had at home. I used a 1/2 tbsp. of ground flaxseeds added to 2 tbsp. water and 2 tbsp. of ground Minute Tapioca as replacements for the cornstarch. I ground both items separately in a coffee grinder prior to adding them and put them in separate bowls.. I let the flaxseeds soak for about 15-30 minutes before using them. I also used a little less than 1/2 of a 14 oz., 70% coconut cream can which equaled 3/4 cup. Mine took about 50-55 minutes to bake, but, it was well worth the wait! I followed the rest of the filling recipe exactly and used a store bought crust.
Amma, I love your adjustments thank you for sharing. I only buy cornstarch that says organic or Non-GMO on the label, but who knows. I really appreciate your feedback. I’m so happy it turned out great and your loved ones also loved it.
Is coconut cream the same as coconut milk? Is it in a can?
Melody there is a difference, coconut cream has less water content than coconut milk. It can be purchased in stores or you can simply leave a can or two of coconut milk overnight in the refrigerator. The following morning, open the can, scoop off the solid white coconut cream and drain the translucent liquid that has separated from the cream. You can reserve the liquid to use in smoothies, sauces, curries etc. and use the cream. I hope this helps.
Thank you for this recipe! I’m from Poland so it’s my first sweet potato pie ever and it’s very good:) I used coconut oil instead of vegan butter and the crust turned out fine :) Next time I’ll add less sugar because it was a little bit too sweet. I shared this pie with my family who has never tried sweet potato pie before and they say it tastes great! I can’t wait to try other recipes from your blog!
Bogna, greetings from Florida. I’m so happy you tried it and it turned out great for you even with your adjustments. I’m also happy your family enjoyed it as well. Thank you for sharing your feedback.
Best sweet potato pie I’ve ever had. Vegan or not. I’ve made this for dozens of people and they all love it!
Wow Nzinga, that’s awesome.Thank you for your feedback, I really appreciate it.
Love healthier vegan
Thank you Jaleel.
I’m getting ready to make it now but I’m using a pre made crust ……do I let crust thaw first then put filling In?
Made this recipe for Thanksgiving and my hubby was literally breathing down my neck to make two for Christmas. Done deal! These pies are now a tradition! …and I agree with the other poster, you deserve a show! I make one of your recipes at least once a week. Yummy! You are the real MVP!
Samantha, thank you for your kind words and feedback. I’m happy you made the recipe again for Christmas, happy holidays to you and your family.
I made this today for Christmas and oh my goodness…. This is truly the best vegan sweet potato pie I’ve come across. This means a lot to me since I’m from Louisiana. Ive been in Florida for 12 years and I’ve never tasted a “good” sweet potato pie from anyone with the exception of two ladies. One is from Louisiana and the other I believe is from Georgia. I followed your recipe exactly and everything was perfect. Thank you so much for this recipe, I’m so glad I came across it in my search for a perfect vegan sweet potato pie. I know I can share this with my non-vegan family from Louisiana and they would never know the difference.
Keisher, thank you very much for your feedback, I’m so happy.
this is amaziiiing! the clear instructions made it really easy to follow, especially the crust from scratch, which i’ve always been intimidated by for some reason lol. i might have to make another just for myself :)
thank you so much!! ?❤️
You are welcome Jennifer, I’m so happy it turned out great for you. I will understand if you make another for yourself, lol Thank you for your feedback!
Yummy!
Thank you Jennifer!
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
Can you use a vegan butter for this pie?
Yes Stacy, that’s what I used.
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!