Vegan Sweet Potato Pie

This flavorful vegan sweet potato pie recipe tastes just like the Southern classic, without 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.

Originally published November 23th, 2017.

Vegan Sweet Potato Pie

This vegan sweet potato pie is a great recipe to try!  Why? Because it derives its flavor and texture from sweet potatoes (duh), has generous hits of cinnamon and nutmeg, and is topped off with a dollop of coconut whipped cream. Suffice it to say, this pie will be one that your taste buds can’t wait to sink their teeth into.

This Vegan Sweet Potato Pie is a healthy and delicious pie for anyone who wants to eat a dessert that’s good for them. Of course, there are recipes out there for pies, but this recipe has a few differences compared to others. 

There are many individual components to a recipe of this kind. We will begin by preparing the crust, then move on to the filling, and finally the topping of the dish.

But before moving forward to the recipe don’t skip reading the important information included in the blurb.

Vegan Pie Crust Ingredients

• Gluten-Free All-Purpose Flour: For the best results, use a mix of gluten-free flours that includes xanthan gum. In this recipe, do not use a one-ingredient flour such as coconut or almond flour. They respond differently to moisture, and the ratios will be incorrect.
• Organic Cane Sugar: You can also substitute it with maple or agave syrup.
• Salt: I used sea salt, you can use any.
• Vegan Butter: In comparison to traditional butter, plant-based butter often have less saturated fat and more heart-healthy monounsaturated fat.

I used Earth Balance Buttery Spread. You can use any plant-based butter. You can also use coconut oil in place of vegan butter.

• Cold Water: Cold water provides moisture to the dough, allowing it to form a smooth ball. It also helps to keep the butter cold and nice!

Ingredients for Vegan Sweet Potato Pie Filling

• Sweet Potato: Use sweet potatoes with orange flesh because they are the sweetest. Choose sweet potatoes that are slender and narrow (they bake evenly). Choose ones without bruises, blemishes, or any soft spots. Sweet potatoes with tan or purple skin should be avoided (so-called dry varieties).
• Coconut Cream: Coconut cream is vital for the texture of your pie. You can homemade or store-bought.

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. 

• Cane sugar: A sweetener that’s easy to incorporate into your diet! I prefer organic cane sugar to granulated sugar since it is all-natural, and tastes great.
• Cornstarch: It is a corn-based starch that is used to thicken food or as a component in gluten-free baking.
• Vanilla Extract: The addition of vanilla enhances the flavor. One tsp of vanilla essence is enough to add the proper amount of vanilla flavor to this dish.
• Grated Ginger: Aids digestion
• Cinnamon: Adds a subtle flavor and aroma
• Nutmeg: a pinch of nutmeg will also be delicious!
• Salt: A pinch of salt will help to balance the flavors.
• Coconut whipped cream: Requires for topping.

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 processed them 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.

How To Make Vegan Sweet Potato Pie?

1. Preheat the 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, and roll out dough in between two pieces of 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 the 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 the oven and allow the pie to cool down, allowing it to firm up before slicing. Serve topped with coconut whipped cream.

Recipe’s Notes and Tips

Before you start, there are a few points to keep in mind.

• Before you begin mixing, make sure you have all of your ingredients measured out and ready to go so you don’t forget anything.
• To ensure accuracy, weigh your ingredients on a kitchen scale.
• Use sweet potatoes of similar size to ensure that they cook at the same rate.
• To stop the pie crust’s edges from browning too soon, wrap them with foil. In the final five minutes of baking, remove the foil.
• Before adding the filling, the crust must be totally cooled; this will keep the crust flaky and crisp and prevent it from being soggy.
• Food processor crust. This changes everything! You should prepare pie crusts this way. Simply place the flour, sugar, and butter into the bowl of a food processor and set it to pulse; while it is running, pour the water in through the top. In 1-2 minutes, the crust comes together and is less messy.
• Microwave the sweet potatoes. This may be controversial, however, if you have a microwave, I recommend using it because it is faster! The microwave should take about 10-12 minutes to cook the sweet potatoes, while the oven will take about 1 hour.

Substitutions You Can Make

• You can use any kind of sweetener, including brown rice syrup, agave syrup, and maple syrup.
• If you are not gluten-free, you can use regular flour in its place.
• The arrowroot can be used in place of corn flour (cornstarch).
• You can use pumpkin instead of sweet potatoes.

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Other Vegan Pies To Try

•  Pecan Pie
• Vegan Banana Cream Pie
• Vegan Gluten-Free Pumpkin Pie
• Apple Pie Crumb Topping
• Key Lime Pie

Other Sweet Potatoes Recipes To Try:

• Air Fryer Rosemary Sweet Potato
• Air Fryer Baked Sweet Potato
• Sweet Potato Souffle
• Sweet Potato Vegan Mac And Cheese
• Sweet Potato Chips
• Sweet Potato and Kidney Bean Curry
• Vegan Broccoli Cheese Soup
• Vegan Sweet Potato Salad
• Sweet Potato Cinnamon Rolls

Frequently Asked Questions

How Long Does This Sweet Potato Pie Keep For?

Although fresh sweet potato pie tastes best, it can be stored in the fridge for up to 4-5 days if kept covered.

What Type Of Sweet Potatoes Should You Use To Make Sweet Potato Pie?

I made this Sweet Potato Pie with regular orange sweet potatoes, but you can also use white or purple sweet potatoes. However, compared to orange sweet potatoes, purple and white sweet potatoes have a more starchy texture, so if you use any of them, the texture of the pie filling would be denser.

Can I Make This Sweet Potato Pie Ahead Of Time?

The quick response is yes. The pie can be prepared and stored in the fridge for up to five days. Before serving, top with coconut whipped cream. Alternatively, you can use a premade pie crust or freeze your homemade pie dough until the day you bake the pie (or a maximum of 3 months). In this instance, the dough must thaw in the refrigerator for at least four hours before being rolled into a pie crust.

What Is The Difference Between Yams And Sweet Potatoes?

They both are not botanically related, despite the fact that they both come from flowering plants. Yams are closely related to lilies and grasses, while sweet potatoes belong to the morning glory family.

True yams, which are starchier and dryer than sweet potatoes, are native to Asia and Africa. Both firm and soft forms of sweet potatoes are native to America.

Anything Else!!!

Yes! Here I want to share some more appealing features of this recipe.

This recipe is so awesome. It is probably the best-tasting vegan pie ever because:

• It is easy to make.
• It requires only a few readily available ingredients.
• It is gluten-free, dairy-free, vegan, and oh-so-tasty!
• It’s a smart way to sneak more sweet potatoes into your diet.
• It is perfect for picky eaters.
• Extremely comforting and satisfying.
• It is freezer friendly so can make it ahead.
• Perfect for Easter or thanksgiving brunch.
• The flakiness of this pie crust will wow you.
• Depending on your nutritional requirements or taste preferences, you can change the pie filling anyway. It’s the ideal pie crust for all of your holiday pies, whether they’re sweet or savory!
• It’s so good for you! As discussed above in detail that sweet potatoes are very healthy.
• It will please everyone in your family, so ask your kids to help you make it!

Conclusion

Overall, this recipe can be a bit time-consuming, but it is well worth it. You can make it the day of Thanksgiving and then just let it sit in the fridge until you are ready to bake it. The flavors blend together and mingle nicely, and not one person will know that you made a vegan pie!

I think this recipe deserves to be shared, so please try it and have some fun making your own new family tradition. Along with turkey, why not try making something new? This year we’ll be eating sweet potato pie! Happy Thanksgiving!

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Vegan Sweet Potato Pie

This flavorful vegan sweet potato pie recipe tastes just like the Southern classic, without the dairy, eggs, or gluten.

4.96 from 45 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican, Soul, Southern

Keyword: Vegan Sweet Potato Pie

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 39 minutes minutes

Servings: 8 servings

Calories: 367kcal

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
• coconut whipped cream

Instructions

• 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.
• 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 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.
• Remove from oven and allow the pie to cool down, allowing it to firm up before slicing. Serve topped with coconut whipped cream.

Nutrition

Calories: 367kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 397mg | Potassium: 191mg | Fiber: 4g | Sugar: 24g | Vitamin A: 4718IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg