• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Desserts

    Vegan Sweet Potato Pie

    Published: Oct 19, 2019 Updated: Oct 31, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Sweet Potato Pie

    This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven! 

    A slice of vegan sweet potato pie on a cake lifter.

    This vegan sweet potato pie is simply wonderful. It’s very close to a pumpkin pie and in fact this recipe is adapted from our (simply divine) vegan pumpkin pie. 

    This is perfect for when you have some extra sweet potatoes on hand and want something a little different to pumpkin pie. 

    It’s wonderfully satisfying and if you have guests this will be one of the favorites for sure! 

    Vegan sweet potato pie in a glass dish with a couple of slices removed.

    How To Make Vegan Sweet Potato Pie

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • It’s so simple to make this sweet potato pie! 
    • Simply add sweet potato purée to your blender jug along with coconut milk, brown sugar, cornstarch, vanilla, salt, cinnamon, nutmeg, ground cloves and ground ginger. Blend until smooth.
    Two photo collage showing ingredients in a blender jug and then blended.
    • Pour this out over a 9-inch uncooked pie crust in a pie dish and smooth down. 
    Two photo collage showing the filling for sweet potato pour being poured over the crust and smoothed down.
    • Bake for 1 hour at 350°F bringing it out at the 40 minute mark to tent with foil if it shows any signs of over-browning and putting it back in for the remaining 20 minutes. 
    • Let it cool on the counter for at least 2 hours before slicing and serving. You can also put it in the fridge once cooled and then let it chill some more. The more chilled it is, the better it will slice! 
    • Serve with some chopped pecans for decoration and some vegan whipped cream! 
    Two photo collage showing the baked sweet potato pie and then decorated.

    Sweet Potato Purée

    You can either use canned sweet potato purée or you can make it up fresh. Either way will work great. We made it up fresh and it’s super easy to do. 

    Just peel and chop sweet potato and place onto a parchment lined baking tray. Bake at 350°F for 30-35 minutes until soft and cooked. Let it cool for a little bit before puréeing in the food processor. Then you’re ready to use it! 

    To get the right amount for this recipe, I will usually just bake up a whole 2.2 pound (1kg) bag of sweet potato. Once it’s peeled and chopped and then cooked and puréed you will have just a little bit more than you need, but that’s okay.

    Vegan Pie Crust

    You can either make up your own 9-inch vegan pie crust (we have a super easy recipe for it!) or use a pre-made store-bought uncooked pie crust. 

    Vegan sweet potato pie topped with chopped pecans and vegan whipped cream.

    Make Ahead, Storing and Freezing

    This is the perfect pie to make in advance as it’s even better the next day. So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal. 

    Leftovers will keep in the fridge (covered) for 5-7 days.

    It is also freezer friendly! You can freeze the whole baked pie and then let it thaw in the fridge overnight and serve as usual. 

    A slice of vegan sweet potato pie on a white plate with a cake fork.

    More Vegan Pies

    1. Vegan Chocolate Pie
    2. Vegan Apple Pie
    3. Vegan Pecan Pie
    4. Vegan Chocolate Tart
    5. Vegan Banana Cream Pie
    6. Vegan Coconut Cream Pie
    A slice of vegan sweet potato pie on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vegan sweet potato pie on a cake lifter.

    Vegan Sweet Potato Pie

    This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven!
    4.87 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10
    Calories: 260kcal
    Author: Alison Andrews

    Ingredients

    • 1 ⅔ cups Sweet Potato Purée (15 ounces / 425g)
    • ¾ cup Canned Coconut Milk (180ml)
    • 1 cup Light Brown Sugar (200g)
    • ¼ cup Cornstarch (32g)
    • 1 tsp Vanilla Extract
    • ½ tsp Salt
    • 1 tsp Cinnamon
    • ½ tsp Nutmeg
    • ¼ tsp Ground Cloves
    • ¼ tsp Ground Ginger
    • 1 (9-inch) Vegan Pie Crust Unbaked, Homemade or store-bought

    For Serving:

    • Vegan Whipped Cream
    • Chopped Pecan Nuts
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.
    • Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
    • Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
    • Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
    • Serve with vegan whipped cream and chopped pecans for decoration.

    Notes

    1. You can use fresh or canned sweet potato purée. To make it up fresh, bake peeled and chopped sweet potato on a parchment lined baking tray for 30 minutes at 350°F. Let it cool and then purée it in the food processor.
    2. Coconut milk should be full fat canned coconut milk.
    3. You can make your own vegan pie crust from our easy recipe or use a store-bought pie crust but it must be unbaked.
    4. Tenting with foil just means to place the foil loosely on top in a ‘tent’ shape so that it doesn’t press down on the pie from the top.
    5. Nutritional information is for 1 slice of 10 including a homemade vegan pie crust but excluding vegan whipped cream and chopped pecans.

    Nutrition

    Serving: 1Slice | Calories: 260kcal | Carbohydrates: 43.2g | Protein: 2.4g | Fat: 8.7g | Saturated Fat: 23.4g | Sodium: 258mg | Fiber: 1.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « How To Make Almond Milk
    Vegan Lemon Curd »
    2.2K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lauren Cordova says

      March 15, 2021 at 11:21 am

      I love this recipe! I made it for the first time yesterday for Pi day! I used regular sugar and added molasses (I was out of brown sugar), and extra vanilla and cinnamon! It was AMAZING! Thanks for posting this recipe! I’m looking forward to make it again!5 stars

      Reply
      • Alison Andrews says

        March 15, 2021 at 12:03 pm

        So happy to hear that Lauren! Thanks for the wonderful review!

        Reply
    2. Aimee says

      January 09, 2021 at 2:03 pm

      Made this yesterday afternoon and had some for breakfast this morning. It’s delicious!! Thanks for this easy recipe!!5 stars

      Reply
      • Alison Andrews says

        January 11, 2021 at 11:47 am

        That is an awesome breakfast! Thanks for sharing Aimee!

        Reply
    3. Reggie says

      December 04, 2020 at 7:44 pm

      I’ve never made a pie in my life, vegan or otherwise, but I have an abundance of sweet potatoes and came across this recipe. I made it last night and am currently eating it for brunch! It is divine! I let it cool for 2 hours then put it in there fridge overnight, and it’s the perfect texture.5 stars

      Reply
      • Alison Andrews says

        December 05, 2020 at 12:21 pm

        That’s wonderful! Thanks for sharing Reggie!

        Reply
    4. Sheveeta Jackson says

      December 01, 2020 at 5:12 pm

      I made some adjustments to the recipe. I opted for making condensed almond/cashew milk and use some homemade vegan butter. I adjusted the quantities with the brown sugar, and I was leary about the cornstarch. The batter didn’t taste right with it, and after it cooled it still didn’t sit right with me. BUT DAY 2, 3, 4, 5, 6 this pie was SLAMMING! I didn’t taste the cornstarch AT ALL after that. I have been looking for a sweet potato pie recipe closer to the consistency and taste that my grandmother used to make, and trying to use a proper egg replacer has been a 4 year process (I only make this pie once or twice a year).

      THANK YOU. I finally found a recipe for a pie that I can LOVE! It’s perfect!!!!5 stars

      Reply
      • Alison Andrews says

        December 02, 2020 at 9:58 am

        I’m sooo happy to hear that Sheveeta! Thanks so much for sharing!

        Reply
    5. anachiffon says

      November 23, 2020 at 7:42 pm

      It was delicious but waaay too sweet and I only put 150 gr sugar ^^”
      I think 100 gr will be perfect next time, and there will be a next time because it was a great hit otherwise!4 stars

      Reply
      • Alison Andrews says

        November 24, 2020 at 11:30 am

        Glad you enjoyed it anyway and hope it will be perfectly to your tastes next time. Thanks for sharing!

        Reply
        • Tim L. says

          November 28, 2020 at 4:22 am

          Worked wonderfully, tasted great!5 stars

          Reply
          • Alison Andrews says

            November 30, 2020 at 2:17 pm

            Awesome! Thanks Tim!

    6. Bryna says

      November 23, 2020 at 4:11 am

      Would homemade cashew milk work in this recipe? It’s the main nut milk I like to use in the morning and I don’t generally like coconut. I just don’t know how much it would thicken or if that would even be a problem or bad thing in this particular recipe. Dilute it half and half with water? I’m not that familiar with baking with it.

      Reply
      • Alison Andrews says

        November 23, 2020 at 11:07 am

        Hi Bryna, I think it would be fine, but I haven’t tested this with a homemade cashew milk, so I can’t be 100% sure of the outcome.

        Reply
      • Ha’åni says

        December 02, 2020 at 3:33 am

        What can you use as a sweetener instead of sugar?
        And what can substitute cornstarch?/what’ll happen if I don’t put it in?
        Excited to try it!

        Reply
        • Alison Andrews says

          December 02, 2020 at 10:02 am

          The cornstarch is needed for the pie to set. Arrowroot or tapioca can be substitutes though. You could reduce the sugar as well if you like, or use coconut sugar.

          Reply
    7. Joseph Sacco says

      July 08, 2020 at 10:10 pm

      Arrowroot worked out fine for me the first time I made this. Same amount as cornstarch. I also used 1/4 the amount of sugar (raw) and it is perfect. Potatoes supply enough sweetness on their own. I doubled the amount of filling because it was too thin for me plus I have deep dish pie pans. Just added 5 minutes to cooking time and hopefully it’ll be enough. Great recipe!!!5 stars

      Reply
      • Alison Andrews says

        July 09, 2020 at 9:24 am

        Awesome! Thanks for sharing Joseph!

        Reply
    8. Di says

      March 14, 2020 at 7:38 pm

      This was absolutely phenomenal! I did my sweet potatoes from scratch and cut the brown sugar to half. I also made a chopped almond pie crust. It’s excellent! ????5 stars

      Reply
      • Alison Andrews says

        March 16, 2020 at 11:28 am

        So happy to hear that Di! Thanks a million for the great review!

        Reply
    9. roshae says

      December 05, 2019 at 5:10 pm

      OMG, this pie was so good you would never know it was vegan. Made it for Thanksgiving and it was a huge hit , next time I’ll need to make two. Thanks for an amazing recipe.5 stars

      Reply
      • Alison Andrews says

        December 06, 2019 at 8:53 am

        So happy you loved it! Thanks for the amazing review. 🙂

        Reply
    10. Suzanne says

      December 03, 2019 at 12:05 am

      UN…FREAKING….BELIEVABLE!!!
      Made it exactly as indicated, except added a smidge more of each spice. Had sweet potatoes to bake, so didn’t go with canned. WOWsers!!!
      Thank you for yet another brilliant recipe!!5 stars

      Reply
      • Alison Andrews says

        December 03, 2019 at 9:13 am

        Awesome! So glad you liked it! Thanks for the amazing review. 🙂

        Reply
    11. Kim says

      November 26, 2019 at 6:46 pm

      Just made this. It was very easy. I am wondering if I under baked my pie. The crust was well cooked but the pie has a pudding like texture. I do live at high altitude so perhaps it needed to be in the oven longer. I’ll try again. It is delicious! I am also thinking the texture may change after being refrigerated. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 27, 2019 at 9:52 am

        Hi Kim! So from what I could find out about high altitude baking, pies may need a longer baking time. I think it may firm up more in the fridge but if you make it again, it would probably need a longer bake time. So glad it was still delicious and thanks so much for the awesome rating! 🙂

        Reply
        • Kim says

          November 27, 2019 at 12:57 pm

          Yes. High altitude cooking and baking is a bit tricky. Ordinarily I do bake pumpkin pies longer than the recipe calls for. For your pie recipe, I used a pan with a much wider diameter (not the pie pan I ordinarily use) so it just threw me off. I did enjoy the texture better after refrigeration. By the way, I only used 1/3 cup brown sugar and my pie was plenty sweet for me. I look forward to trying more of your recipes. New vegan here!5 stars

          Reply
          • Alison Andrews says

            November 27, 2019 at 3:59 pm

            Oh awesome, thanks for sharing your adjustments as well and that’s so great that you’re a new vegan, hope you’re having a great food adventure! xo

    12. Ann says

      November 12, 2019 at 8:55 pm

      Is this a 9″ REGULAR or 9″ DEEP DISH pie crust?

      Reply
      • Alison Andrews says

        November 13, 2019 at 10:10 am

        Hi Ann, it would be a regular. 🙂

        Reply
    13. CMTakacs says

      November 07, 2019 at 5:27 pm

      Although a little too sweet for me, I will make it again with less sugar. It’s a lot like pumpkin pie but not. My daughter loved it even w/o whipped topping.5 stars

      Reply
      • Alison Andrews says

        November 08, 2019 at 8:51 am

        So glad you enjoyed it and can tweak it more to your liking next time. Thanks so much for the great review. 🙂

        Reply
    14. James says

      October 22, 2019 at 12:44 pm

      Really enjoyed this and so did the whole family! It was a lot like pumpkin pie while also being something a little different.5 stars

      Reply
      • Alison Andrews says

        October 22, 2019 at 12:48 pm

        So happy everyone enjoyed it! Thanks so much for the wonderful rating. 🙂

        Reply
    15. Aisha says

      October 20, 2019 at 3:03 pm

      Can you use arrowroot powder in the place of the cornstarch? And almond milk instead of coconut milk?

      Reply
      • Alison Andrews says

        October 21, 2019 at 12:23 pm

        Hi Aisha, almond milk should be fine, but I’m not sure about arrowroot powder, I have never used that so not entirely sure.

        Reply
    Newer Comments »

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.87 from 29 votes (6 ratings without comment)

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan chop suey served in a black bowl.
      Vegan Chop Suey
    • Vegan German Potato Salad served in a black bowl.
      Vegan German Potato Salad
    • Vegan Italian Dressing
    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.