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

Scale

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)

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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