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This image shows a perfectly baked vegan sweet potato pie in a round dish, featuring a smooth golden-brown filling with a slightly jiggly center, looking irresistibly creamy and delicious.

Vegan Sweet Potato Pie Recipe

This vegan sweet potato pie combines velvety sweet potatoes with warm spices for a luscious, dairy-free dessert. Perfectly baked in a tender vegan crust, it’s an ideal treat for festive gatherings or cozy evenings, especially when topped with fluffy vegan whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 312 kcal

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.
    This image shows a pie pan being lined with a neatly rolled-out crust, edges crimped and ready to hold the sweet potato filling.
  • 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.
    This image shows peeled and chopped sweet potatoes on a cutting board, ready to be boiled for the pie filling.
  • Boil them in a saucepan with enough water to cover until tender, about 12–15 minutes.
    This image shows bright orange sweet potato cubes simmering in a saucepan filled with water, being cooked until tender.
  • Drain the potatoes and mash them in a large bowl or stand mixer until smooth.
    This image shows a large mixing bowl with a hand masher or stand mixer, turning the boiled sweet potatoes into a smooth and creamy consistency.
  • Add the remaining ingredients (excluding whipped cream) and beat at high speed until well-combined.
    This image shows all the ingredients for the sweet potato pie filling being whipped together in a mixing bowl, forming a velvety smooth mixture.
  • 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.
    This image shows the sweet potato pie baking in an oven, with the filling setting and the crust turning a perfect golden brown.
  • Let the pie cool for about an hour before slicing.
    This image shows the freshly baked sweet potato pie resting on a wire rack, cooling before being sliced and served.
  • Serve with vegan whipped cream if desired.
    this image shows a slice of vegan sweet potato pie on a plate, topped with a dollop of vegan whipped cream, ready to be enjoyed.

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.