This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven!
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!
How To Make Vegan Sweet Potato Pie
- 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.
- Pour this out over a 9-inch uncooked pie crust in a pie dish and smooth 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!
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.
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.
More Vegan Pies!
- Vegan Chocolate Pie
- Vegan Chocolate Tart
- Vegan Key Lime Pie
- Vegan Banana Cream Pie
- Vegan Banoffee Pie
- Vegan Coconut Cream Pie
Vegan Sweet Potato Pie
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 10
Description
This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven!
Ingredients
- 1 and 2/3 cups (15oz/425g) Sweet Potato Purée*
- 3/4 cup (180ml) Coconut Milk*
- 1 cup (200g) Brown Sugar
- 1/4 cup (32g) Cornstarch
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1 Unbaked Vegan Pie Crust (Homemade or Store-bought)*
For Serving:
- Vegan Whipped Cream
- Chopped Pecan Nuts
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 some chopped pecans for decoration.
Notes
*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.
*Coconut milk should be full fat canned coconut milk.
*You can make your own vegan pie crust from our easy recipe or use a store-bought pie crust but it must be unbaked.
*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.
*Nutritional information is for 1 slice of 10 including a homemade vegan pie crust but excluding vegan whipped cream and chopped pecans.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 10)
- Calories: 260
- Sodium: 258mg
- Fat: 8.7g
- Saturated Fat: 23.4g
- Carbohydrates: 43.2g
- Fiber: 1.7g
- Protein: 2.4g
Keywords: vegan sweet potato pie
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! 🤗
★★★★★
So happy to hear that Di! Thanks a million for the great review!
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.
★★★★★
So happy you loved it! Thanks for the amazing review. 🙂
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!!
★★★★★
Awesome! So glad you liked it! Thanks for the amazing review. 🙂
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!
★★★★★
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! 🙂
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!
★★★★★
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
Is this a 9″ REGULAR or 9″ DEEP DISH pie crust?
Hi Ann, it would be a regular. 🙂
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.
★★★★★
So glad you enjoyed it and can tweak it more to your liking next time. Thanks so much for the great review. 🙂
Really enjoyed this and so did the whole family! It was a lot like pumpkin pie while also being something a little different.
★★★★★
So happy everyone enjoyed it! Thanks so much for the wonderful rating. 🙂
Can you use arrowroot powder in the place of the cornstarch? And almond milk instead of coconut milk?
Hi Aisha, almond milk should be fine, but I’m not sure about arrowroot powder, I have never used that so not entirely sure.