Vegan Sweet Potato Pie

sweet potato pie with two slices cut, one with vegan whipped cream on top

This vegan Sweet Potato Pie pairs a flaky, buttery crust with creamy sweet potato filling. The perfect plant-based Thanksgiving dessert!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 2

Total Time 2 45

Servings slices

Calories 227

Author Jessica Hylton

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

1 Vegan Pie Crust (my own linked here)

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!

Video

Notes

Calories do not include for the pie crust (separate calories are on pie crust recipe).
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.

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.

Nutrition

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