Vegan Sweet Potato Pie
This Vegan Sweet Potato Pie tastes and bakes JUST like the classic – you’re going to LOVE this! Made with only 11 ingredients, it’s rich and smooth in texture and filled with flavour!
Vegan Sweet Potato Pie
If you love my Pumpkin Pie Recipe, you will love this sweet potato pie! It’s similar and is even more luscious in texture and made with freshly roasted sweet potatoes, vegan butter, incredible spices and thick creamy coconut milk. It’s a classic Southern staple that deserves a seat at your Thanksgiving dessert table and is so easy to make, too!
Notes on the Ingredients
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 that 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 quintessential 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 so much finer in texture.
cane/brown sugar – you could also use organic white sugar here too, but I recommend cane or brown sugar for that deepening of flavour.
cornstarch – This is crucial for being the perfect thickener and for the binding of the pie with a smooth texture. I have not tested arrow starch but you can test if you’d prefer to use that.
vanilla extract – I love adding this into my pies, it helps to tie everything together.
1 Vegan Pie Crust (my own linked here) – my go to for pie crusts for all of my pies.
How to Make Vegan Sweet Potato Pie (Step-By-Step Instructions):
Make the Pie Crust and Set Aside – Preheat the oven to 350°F/180°C. Prepare pie crust. Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. Pre-bake pie crust for 10 minutes. Remove from the oven and let cool fully. Set aside.
Sweet Potato Pie Filling – Preheat the oven to 400°F/200°C. Place the sweet potatoes on foil or parchment or silicone lined baking sheet, stab them all over with a fork and lightly oil the sweet potatoes. Bake for 50-60 minutes until fully cooked. Remove from the oven and allow to cool slightly.
Remove the skin from the sweet potatoes (it should easily come off) and place the sweet potatoes into a food processor. Blend until fully smooth and a puree.
In a large bowl, add the pureed sweet potato and add all the pie ingredients. Alternatively, you can add the pie ingredients over the sweet potato puree in the food processor (to avoid another bowl). Mix/blend everything together well until cornstarch is completely whisked out.
Leave this to set for 15-30 minutes on the counter with a kitchen towel covering the container to allow ingredients to completely meld together. To me, it tastes even better when ingredients are left to sit a bit.
Lower the 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 in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat). The center should be slightly wobbly.
Remove from the oven carefully and let set and cool completely on a wire rack.
Move the pie to your fridge and let it finish setting in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
Keys to Success in Making Sweet Potato Pie
- I recommend making it 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. I made this using both and loved them both in this.
- Can I Use a Store-Bought Crust? Potentially. 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.
- Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it 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 also absolutely outstanding. Also be sure to let your batter sit on the counter for that 15-30 minutes as instructed in the recipe. It really makes a difference!
Can I freeze vegan sweet potato pie?
YES! You can keep your pie in the freezer in an airtight container for 2-3 months. Make sure to let it thaw in the fridge overnight before reheating again. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie.
When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy.
Related Recipes
Vegan Sweet Potato Pie
Ingredients
- 2 lb garnet sweet potatoes, (907g) results in about 3 cups of cooked sweet potato puree
- ¾ cup coconut milk from the can, the thick creamy white portion only (172g) *check notes on how to get it from the can
- ¼ cup melted vegan butter
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ cup maple syrup, (68g)
- ½ cup cane sugar, (100g)
- ½ teaspoon sea salt
- ¼ cup cornstarch, (38g)
- ½ teaspoon vanilla extract
Instructions
Make the Pie Crust and Set Aside
- Preheat the oven to 350°F/180°C.
- Prepare pie crust. Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. Pre-bake pie crust for 10 minutes.
- Remove from the oven and let cool fully. Set aside.
Sweet Potato Pie Filling
- Preheat the oven to 400°F/200°C.
- Place the sweet potatoes on foil or parchment or silicone lined baking sheet, stab them all over with a fork and lightly oil the sweet potatoes. Bake for 50-60 minutes until fully cooked. Remove from the oven and allow to cool slightly.
- Remove the skin from the sweet potatoes (it should easily come off) and place the sweet potatoes into a food processor. Blend until fully smooth and a puree.
- In a large bowl, add the pureed sweet potato and add all the pie ingredients. Alternatively, you can add the pie ingredients over the sweet potato puree in the food processor (to avoid another bowl).
- Mix/blend everything together well until cornstarch is completely whisked out.
- Leave this to set for 15-30 minutes on the counter with a kitchen towel covering the container to allow ingredients to completely meld together. To me, it tastes even better when ingredients are left to sit a bit.
- Lower the 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 in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat). The center should be slightly wobbly.
- Remove from the oven carefully and let set and cool completely on a wire rack.
- Move the pie to your fridge and let it finish setting in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
Notes
Keys to Success in Making Sweet Potato Pie
- I recommend making it 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. I made this using both and loved them both in this.
- Can I Use a Store-Bought Crust? Potentially. 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.
- Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it 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 also absolutely outstanding. Also be sure to let your batter sit on the counter for that 15-30 minutes as instructed in the recipe. It really makes a difference!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hello,
First of all this sounds amazing!!! But I’m curious about what mean by the thick portion of the coconut milk from the can. I didn’t see it in the notes. Do I just spoon it out?
Hi Sindy,
Oh no thank you for pointing this out! I forgot to add it but I just did (and putting it below too):
How to get the thick creamy white portion only:
– Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use!
You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it.
Thank youuuuu! I appreciate your help. Came in clutch for the holiday! Thanks for the extra tips as well.
I tried this pie right before Thanksgiving and it was so good I’ve made 4 already in one month! Lol don’t judge me but it’s soooooo good
Haha! We’re so happy you like it Kassandra.
Hello, can I use chickpea four instead of cornstarch ?
Hi Dave,
I haven’t tested this so I couldn’t confirm yes or no! But the certain would certainly be slightly different although it would also thicken. If you do please let me know!