Vegan Sweet Potato Pie

Why You’ll Love This Vegan Sweet Potato Pie Recipe

• Easy to make. The holidays are a busy time—you don’t need to make more work for yourself by adding complicated recipes to your menu! This sweet potato pie recipe is easy as can be, which means you can stress a little less.
• Something different. While I love vegan pumpkin pie, sometimes it’s fun to break out of the usual Thanksgiving routine and have something different. Sweet potato pie is a great way to do that because it shares a similar flavor profile to pumpkin pie thanks to all those cozy spices.
• Great for making ahead. If you want to make your holiday prep even easier, bake your pie up to 2 to 3 months in advance and have it ready to go!

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Garnet sweet potatoes – Garnet sweet potatoes are my favourite type to use, but any sweet potatoes will work.
• Coconut milk – You want to ensure you’re using the one from the can since it’s nice and thick and will yield the texture that you’re looking for!
• Melted vegan butter – Regular butter is standard in sweet potato pie so I wanted to make this swap. You can use oil instead, but I highly recommend vegan butter for that classic taste.
• Ground cinnamon, ground ginger, allspice – My favourite spices to use in this pie. You could also add nutmeg.
• Maple syrup – You can use agave or another thick liquid sweetener instead too.
• Sea salt – My preferred salt; if you’re using table salt, reduce it since it’s finer in texture.
• Cane/brown sugar – You could also use organic white sugar here too, but I recommend cane or brown sugar for more depth of flavour.
• Cornstarch – The perfect thickener for the filling. I have not tested arrowroot starch but you can test if you’d prefer to use that.
• Vanilla extract – I love adding this into my pies to tie everything together.
• Vegan Pie Crust – My go-to for all of my pies. This Gluten-Free Vegan Pie Crust is also fabulous!

• Make the pie crust. Preheat the oven to 350°F/180°C. Prepare pie crust. Prick the bottom with a fork lightly, then add pie weights into parchment paper on the crust. Pre-bake pie crust for 10 minutes. Remove from the oven and let cool.
• Bake the potatoes. Preheat the oven to 400°F/200°C. Place the sweet potatoes on foil, parchment or a silicone-lined baking sheet. Pierce with a fork and lightly oil the sweet potatoes. Bake for 50-60 minutes, or until fully cooked. Remove from the oven and allow to cool slightly.
• Puree. Remove the skin from the sweet potatoes and place them into a food processor. Blend until fully smooth.

• Make the filling. In a large bowl, add the pureed sweet potato with all the pie ingredients. Alternatively, you can add the pie ingredients to the sweet potato puree in the food processor (to avoid another bowl). Mix/blend everything together well until cornstarch is incorporated.
• Rest. Leave this to set for 15-30 minutes on the counter with a kitchen towel covering the container to allow the flavours to meld together. To me, it tastes even better when ingredients are left to sit a bit.
• Bake. Lower the oven temperature to 350°F/180°C. Pour the batter into the cooled and pre-baked pie crust. Tap lightly on the counter to remove any air bubbles. Bake for 60 minutes, or until the center is slightly wobbly.
• Cool and chill. Remove from the oven and let cool completely on a wire rack. Move the sweet potato pie to your fridge and let it chill for at least 4 to 6 hours, ideally overnight. Remove, cut the pie, and serve. Dollop each slice with vegan coconut whipped cream. Enjoy!

Tips for Success

• Make no substitutes. I recommend making this recipe just like I have. Substitutions can be extremely tempting, but this is fool-proof and already tested so many times that you don’t need to. The only substitutions I’ll “allow” would be using agave nectar instead of maple syrup, and coconut sugar for the cane sugar, as I’ve tested both of these with good results.
• Use a store-bought crust for a shortcut. You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
• Let the dough chill. If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
• Allow the pie to cool. Things can get pretty messy if you try to serve this vegan sweet potato pie recipe right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary. That way the flavours are absolutely outstanding.

How to Store

• Refrigerate: Store vegan sweet potato pie wrapped in the pie dish or in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can keep your pie in the freezer in an airtight container for 2-3 months. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. Make sure to let it thaw in the fridge overnight before serving.

More Holiday Dessert Recipes

• Pecan Pie
• Vegan Apple Pie
• Pumpkin Dump Cake
• Vegan Pumpkin Cheesecake
• Apple Cranberry Crisp