If you’re on the hunt for a cozy, comforting dessert that’s 100% plant-based but still just as rich and satisfying as the classic, this Vegan Sweet Potato Pie Recipe is your new best friend. I absolutely love how the spices meld with the naturally sweet flavors of the potatoes, creating a silky smooth filling that’s incredibly addictive. Stick with me, and I’ll walk you through every step so you can nail this pie in your kitchen, no matter your baking experience!
Why You’ll Love This Recipe
- Totally Plant-Based and Comforting: Every bite is creamy and warmly spiced without any dairy or eggs.
- Simple Ingredients, Big Flavor: The blend of coconut milk and spices enhances the natural sweetness perfectly.
- Beginner Friendly: I used to worry about vegan pies cracking or falling flat, but this one bakes beautifully every time.
- Make-Ahead Friendly: You can freeze it and still get that fresh-out-of-the-oven taste when you’re ready.
Ingredients You’ll Need
The magic of this Vegan Sweet Potato Pie Recipe lies in simple, wholesome ingredients that work together to create that velvety texture and nostalgic flavor. Plus, you can find everything easily at your local grocery store—or swap for gluten-free options if you like!
- Vegan Pie Crust: Whether homemade or store-bought, look for one with no butter or eggs—my easy vegan crust works beautifully here.
- Sweet potatoes: Fresh, starchy sweet potatoes give the pie a naturally sweet base and creamy texture.
- Full fat coconut milk: Adds richness and helps keep the filling smooth and luscious.
- Brown sugar: A classic choice that deepens the sweetness with molasses undertones—feel free to adjust to your taste.
- Pure vanilla extract: Boosts the flavor complexity and balances the spices.
- Ground cinnamon, ginger, and nutmeg: This spice trio brings warmth and that signature sweet potato pie aroma everyone loves.
- Salt: Just a pinch to round everything out and keep the flavors vibrant.
- Cornstarch: Helps thicken the filling so it holds its shape when sliced; arrowroot works well too.
- Vegan whipped cream (optional): A dollop on top takes things to the next level, trust me!
Variations
I love experimenting with this Vegan Sweet Potato Pie Recipe depending on the season or what’s in my pantry. It’s super forgiving, so feel free to get creative and make it your own!
- Lower sugar: When I cut back brown sugar to 1/2 cup, I find the pie lets the sweet potato flavor shine even more—great if you prefer less sweet.
- Spice it up: Adding a pinch of ground cloves or allspice gives a cozy, holiday twist I can’t resist in cooler months.
- Crust swaps: If you want gluten-free, I use my Healthy Vegan Pie Crust recipe and it bakes up tender and flaky every time.
- Dairy-free topping: Vegan whipped cream or coconut-based toppings are my go-tos—they add that creamy finish without overpowering the filling.
How to Make Vegan Sweet Potato Pie Recipe
Step 1: Prepare Your Crust and Sweet Potatoes
Start by lining your pie pan with the vegan pie crust and pop it into the fridge—it’ll keep that crust nice and firm when you fill it later. Meanwhile, peel and chop your sweet potatoes into chunks (about 1-inch pieces works great), then boil them in water until fork-tender—this usually takes around 12 to 15 minutes. I discovered that simmering rather than a vigorous boil keeps the potatoes from falling apart too much, which is key for that silky texture later.
Step 2: Blend the Filling Until Silky Smooth
Drain your potatoes well, then transfer to a large bowl or mixer. Using a hand or stand mixer, beat the sweet potatoes until completely smooth—no lumps here! Then add the coconut milk, brown sugar, vanilla, spices, salt, and cornstarch. Beat everything on high speed until it’s creamy and well combined, scraping down the bowl as needed. This step makes all the difference in texture; no gritty or dry spots allowed!
Step 3: Bake and Cool Your Pie
Pour the filling evenly into your chilled pie crust, smoothing the top with a spatula. Pop it into a preheated oven at 350°F (175°C). Bake for 55 to 60 minutes, tilting gently to check that the center jiggles just slightly—this means it’s perfectly set but still creamy. To avoid a burnt crust edge, I cover mine loosely with foil halfway through baking or use a pie shield. After baking, let the pie cool on a rack for about an hour. This resting time really helps it firm up for beautiful slices.
Pro Tips for Making Vegan Sweet Potato Pie Recipe
- Peel Smart: Make sure to peel your sweet potatoes well—we want the smoothest filling without little skin bits.
- Don’t Skip the Chilling: Refrigerate your crust before filling to help it stay crisp and prevent sogginess.
- Test for Doneness: A slightly jiggly center is perfect; overbaking can dry the filling out.
- Lazy Shield Trick: If you don’t have a pie shield, carefully fold foil strips around the crust edge for even bake and no burn.
How to Serve Vegan Sweet Potato Pie Recipe
Garnishes
I love topping this pie with a generous swirl of vegan whipped cream—coconut or almond-based work wonderfully—and if I’m feeling extra festive, a sprinkle of cinnamon or chopped toasted pecans adds a lovely crunch and aroma. These small touches bring the pie to life and make every slice feel special.
Side Dishes
This pie pairs beautifully with a cozy cup of chai, hot ginger tea, or even a scoop of non-dairy vanilla ice cream for an indulgent treat. I’ve found it also shines alongside simple roasted nuts or a fresh fruit salad to balance out the richness.
Creative Ways to Present
For holidays or special occasions, I’ve served this Vegan Sweet Potato Pie Recipe in mini tart pans for adorable individual servings. Sometimes I sprinkle edible flowers or make a lattice crust for a rustic, homemade vibe. Your table will look stunning and your guests will be impressed by the thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover pie? Absolutely no worries. I store mine covered tightly with plastic wrap or in an airtight container in the fridge, and it keeps beautifully for up to 5 days. The flavors actually deepen overnight, making slices even more delightful the next day.
Freezing
I’ve frozen this pie several times with great success—just wrap it well in plastic and foil before popping it in the freezer. When ready to serve, thaw it in the fridge overnight and bring it to room temperature before serving for the best texture.
Reheating
To reheat slices, I use a low oven temperature (around 275°F) wrapped loosely in foil for 10-15 minutes. This warms it through gently without drying it out. Microwave works in a pinch but can make the filling a bit gummy—oven is definitely my favorite!
FAQs
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Can I use canned sweet potatoes in this Vegan Sweet Potato Pie Recipe?
While canned sweet potatoes might seem convenient, I recommend using fresh sweet potatoes for the best texture and flavor. Canned versions often have a different moisture content which can affect how the filling sets and tastes.
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Is this Vegan Sweet Potato Pie Recipe gluten-free?
The filling is naturally gluten-free, but not all pie crusts are. For a gluten-free pie, choose or make a crust without wheat flour—my Healthy Vegan Pie Crust recipe is a great option to pair with this pie.
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Can I make this pie ahead of time?
Yes! In fact, making this vegan sweet potato pie a day in advance helps the flavors meld beautifully. Just store it covered in the fridge and bring to room temperature before serving, or reheat gently.
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What’s the best way to prevent the crust from burning during baking?
Keep an eye on the crust and cover the edges with foil or a pie shield once they start to brown. This simple step prevents burnt crust edges while the filling finishes baking.
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Can I substitute coconut milk with another plant milk?
Full-fat coconut milk is key for the creamy texture and richness, but if you want to avoid coconut, try a thick oat or cashew milk—but expect a slightly different texture and flavor.
Final Thoughts
This Vegan Sweet Potato Pie Recipe holds a special place in my heart—it’s that perfect comforting dessert that feels like a warm hug on a plate. Whether you’re making it for a holiday, a weeknight treat, or to impress friends, it’s surprisingly easy and reliably delicious. Give it a try and see how a vegan pie can not only meet but exceed your expectations. Trust me, your slice of happiness is just an oven away!
Print
Vegan Sweet Potato Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan/American
- Diet: Vegan
Description
This Vegan Sweet Potato Pie offers a rich and creamy plant-based twist on the classic Southern dessert. Made with tender boiled sweet potatoes, full-fat coconut milk, and warm spices like cinnamon, ginger, and nutmeg, this pie features a smooth, flavorful filling baked to perfection in a flaky vegan pie crust. It’s naturally dairy-free, easily customizable for sweetness, and perfect for holiday gatherings or any time you crave a comforting, vegan-friendly dessert.
Ingredients
Crust
- 1 Vegan Pie Crust (store-bought or homemade)
Filling
- 1 pound sweet potatoes (about 2 medium), peeled and chopped
- 3/4 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch (or arrowroot as substitute)
For Serving (Optional)
- Vegan whipped cream (store-bought or homemade)
Instructions
- Prepare the crust: Line your pie pan with the vegan pie crust of choice, whether homemade or store-bought. Place the lined pan in the refrigerator while you prepare the filling to keep the crust chilled.
- Cook the sweet potatoes: Preheat your oven to 350°F (177°C). Peel and chop the sweet potatoes into chunks and place them in a medium saucepan. Cover with water, bring to a boil, and then simmer for 12-15 minutes until the potatoes are tender enough to pierce easily with a fork. Drain well.
- Make the filling: Transfer the drained sweet potatoes to a large bowl. Using a mixer, beat the potatoes until completely smooth. Add the coconut milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cornstarch. Beat on high speed until the mixture is smooth and well combined.
- Assemble and bake: Pour the sweet potato filling evenly into the chilled pie crust. Bake in the preheated oven for 55-60 minutes. The center should be just slightly jiggly when done. If the crust begins to brown too quickly, protect the edges with a pie shield or aluminum foil for the last half of baking.
- Cool and serve: Remove the pie from the oven and place it on a cooling rack. Let it cool for about 1 hour to set fully before slicing. Serve topped with vegan whipped cream if desired. Store any leftovers refrigerated for up to 5 days.
Notes
- You can use any vegan pie crust, including store-bought or homemade gluten-free options like the Healthy Vegan Pie Crust.
- To reduce sweetness, lower the brown sugar amount to 1/2 cup or substitute coconut sugar. Maple syrup is not recommended as it may make the filling watery.
- Arrowroot powder can be used instead of cornstarch to thicken the filling.
- Dairy-free whipped toppings like Reddi Whip Almond, Coconut Whip, or SoDelicious CocoWhip work well as serving options. Alternatively, try homemade vegan whipped cream made from aquafaba.
- The pie can be prepared in advance and frozen. Thaw to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 21g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
