Sweet potato pie has always been more than dessert; it’s a warm hug on a chilly day, a reminder of simpler times, and a centerpiece of countless family gatherings. This vegan twist takes the soothing flavors of the classic dish and makes it easy for everyone.
Whether you’re plant-based or just looking for a lighter option, this rich, creamy, and perfectly spiced, pie swaps traditional dairy with healthy coconut milk and a touch of maple syrup, creating a juicy filling that’s just as delicious as the original.
The secret? A quick roast of the sweet potatoes to lift their natural caramel-like sweetness. It’s a small step that makes a huge difference. And don’t even get me started on the flaky, buttery vegan crust that holds everything together—it’s a masterpiece in itself.
With plant-based eating on the rise, vegan sweet potato pie has become a star at Friendsgiving tables and weekend gatherings. Did you know that sweet potatoes are packed with vitamin A and fiber, making this pie a feel-good treat?
This recipe doesn’t just satisfy your sweet tooth; it’s a slice of history reimagined for today. Give it a try, and let me know: Will you pair it with classic Naan Bread for an unexpected twist, or keep it simple with a cup of spiced tea?
Flavor Bomb Alert!
- It’s ridiculously simple to make. No fancy tools, just a blender and a bit of love.
- The flavors are nostalgic yet fresh. You’ll get the warm spices of cinnamon and nutmeg with a hint of coconut that feels so modern.
- It’s secretly wholesome. Sweet potatoes are nutrient-packed, and this pie lets them shine.
- Your guests will never guess it’s vegan. It’s so creamy and decadent and tastes as good as a non-vegan one that you will fail to understand how is it so healthy.
Vegan Sweet Potato Pie Recipe
Equipment
- Large mixing bowl or stand mixer
- Potato masher or hand mixer
- Aluminum foil or pie shield
- Cooling rack
- Medium saucepan
- Pie pan
Ingredients
- 1 cup brown sugar
- ¼ tsp salt
- vegan whipped cream, optional for serving
- ¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 lb pound sweet potatoes
- 1 Vegan Pie Crust
- ¾ cup full-fat coconut milk
- ½ tsp ground nutmeg
- 4 tbsp cornstarch
Instructions
- Prepare the pie crust as per the recipe or use a store-bought vegan crust.
- Line the pie pan with the uncooked crust and refrigerate it while making the filling.
- Preheat the oven to 350°F.
- Peel and chop sweet potatoes.
- Boil them in a saucepan with enough water to cover until tender, about 12–15 minutes.
- Drain the potatoes and mash them in a large bowl or stand mixer until smooth.
- Add the remaining ingredients (excluding whipped cream) and beat at high speed until well-combined.
- Spread the filling into the pie crust and bake for 55–60 minutes until the center is slightly jiggly.
- Shield the crust with foil or a pie shield if it browns too quickly.
- Let the pie cool for about an hour before slicing.
- Serve with vegan whipped cream if desired.
Notes
- Feel free to use a store-bought crust, Easy Vegan Pie Crust, or Healthy Vegan Pie Crust for a lighter, gluten-free option.
- Adjust sweetness by reducing brown sugar to 1/2 cup or substituting coconut sugar. Maple syrup may make the filling too watery.
| Nutrition | Value |
| Calories | 312kcal |
| Carbohydrates | 54g |
| Fibre | 2g |
| Fat | 10g |
| Protein | 3g |
Tips That Will Ease Your Job!
- Prep Ingredients Early: Chop and boil sweet potatoes ahead of time, then refrigerate them to save time.
- Opt for Convenience: Use a store-bought vegan crust if you’re short on time or prefer less prep.
- Mash Smoothly: A stand mixer or food processor ensures a lump-free, creamy filling.
- Protect the Crust: Use foil or a pie shield to avoid over-browning the edges while baking.
- Cool for Perfection: Allow the pie to cool completely before slicing for clean, beautiful pieces.
