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.
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.