Vegan Sweet Potato Pie

This classic vegan sweet potato pie is super creamy, full of warm spices, and has a flaky, buttery crust. Topped off with coconut whipped cream and a dash of cinnamon, this dairy free and eggless sweet potato pie is the perfect Thanksgiving dessert.

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Why You’ll Love This Vegan Sweet Potato Pie Recipe

Like many others who grew up in the US’s Southern states, sweet potatoes were a staple ingredient in my house. Prior to going vegan, I remember going to the farmer’s market every Saturday to pick out mini sweet potato pies to bring home and snack on. So as an ode to my childhood days (and because the holidays are coming!), here is an amazing recipe for Classic Vegan Sweet Potato Pie. 

Here are a few reasons we love this recipe and you will too:

• Silky Smooth & Creamy Filling: This pie is made with baked sweet potatoes, that when blended take on a beyond creamy texture.

• Flaky Homemade Pie Crust: The creamy filling pairs perfectly with the homemade crispy pie crust.

• Easy Recipe: This recipe only has 11 ingredients, most of which are spices and flavorings.

• Homemade Sweet Potato Puree: This recipe includes instructions on how to make your own sweet potato puree from scratch.

• Perfect Year-Round Or For Thanksgiving: I love sweet potato pie all year round, however, it also makes for a festive dessert during the holidays.

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Ingredients

This easy vegan sweet potato pie is made with simple ingredients that you probably have in your pantry already. Here’s what you’ll need:

• Sweet Potatoes: the star of the filling.

• Dairy-free Milk: I used full-fat coconut milk which helps the filling set up. You could also try almond milk, soy milk or oat milk, however the filling may not set up as well.

• Vegan Egg Replacer (Bob’s Red Mill): this acts as the egg substitute (along with cornstarch) to help set the pie.

• Cornstarch: to help thicken the sweet potato pie filling.

• Maple Syrup: for sweetness and a rich maple flavor.

• Coconut Sugar or Light Brown Sugar: again for extra sweetness.

• Ground Cinnamon, Nutmeg, and Clove: warm spices to flavor the filling.

• Pure Vanilla Extract: to add flavor.

• Easy Vegan Pie Crust: this vegan pie crust is super flaky, dairy-free, and easy to make in advance. You can store this crust in the fridge for a few days if you’d like to make it ahead of time. 

Substitutions

• Vegan Egg Replacer: if you don’t have Bob’s Red Mill Egg Replacer you can use Ener-G Egg Replacer instead or you can try substituting in 2 tbsp of additional cornstarch (don’t mix with water).

• Ground Cinnamon, Nutmeg, Clove: These fall spices can be subbed for a premade spice blend like pumpkin pie spice. 

• Pie Crust: Feel free to use your favorite store-bought crust instead of making one from scratch. If you are gluten-free, feel free to use a gluten-free crust. 

• Orange Sweet Potatoes: You can swap in purple sweet potatoes instead for a unique twist!

• Cornstarch: This can be swapped for arrowroot powder. The texture may differ slightly. 

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​Helpful Equipment

• Pie Dish: for baking the pie!
• Food Processor: for making the filling
• BakingSheet: for baking the sweet potatoes

Step by Step Instructions

​Ingredient quantities are in the recipe card below!

STEP 1: Prep the pie crust according to this recipe. This recipe doesn’t require any pre-baking or blind baking of the pie crust, however, you can pre-bake it with pie weights like I do in my pumpkin pie recipe. Once it is made, keep it in the fridge until your filling is ready. 

Make the Filling

STEP 2: To make the sweet potato pie, you’ll first want to bake your sweet potatoes until they’re tender. The easiest way to do this is to wash your sweet potatoes, poke a few holes in them with a fork, and bake them at 375F for about an hour.

📌 TIP: I find that it’s easiest to make the filling of this pie with a food processor. But if you don’t own a food processor, you could also use an immersion blender or a high-speed blender. 

STEP 3: Once your sweet potatoes are baked, you can remove the skins and pop them into the food processor with the other filling ingredients.

📌 TIP: The filling of this pie has just a touch of sweetness, helping it pair perfectly with some sweet coconut whip. However, if you prefer a sweeter pie, you can try incorporating an additional 1/4 cup of brown sugar into the filling.

Assemble the Pie

STEP 4: To prep the crust is roll it out into a 12-inch diameter circle, about 1/8 inch to 1/4 inch thick. Then, gently lay it into a 9-inch pie pan and poke a few holes into the bottom. This will help the crust from getting soggy during baking.

STEP 5: Fill the prepared pie crust with the blended sweet potato filling.

STEP 6: I topped my pie off with some cute leaf-shaped pie crust, but this is optional of course! Roll out any leftover crust dough you have to be about 1/4 inch thick. With a knife, cut out leaves about 1-inch long. With the edge of a fork, press into the middle of the leaf to create the veining. Place the leaves in a radial pattern on the outer edge of the top of the pie.

STEP 7: Bake the pie covered at 400F first, then decrease the temperature to 350F for the remainder of the baking time. After 30 minutes, remove the pie shield or foil and bake until the crust is golden brown and the filling is set around the edges.

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Serving

Once the pie is finished baking, let it cool at room temperature for 3-4 hours. After a few hours, it can be transferred to the fridge.

For cleaner slices, let the pie cool completely to set up.

This pie is great straight out of the oven but I think it’s even better the next day! I love serving a slice of this pie with a dollop of coconut cream or with a scoop of vegan vanilla ice cream.

I feel like vegan pumpkin pie or apple pie often overshadow sweet potato pie during the holiday season. But what’s so nice about sweet potato pie is that it requires very little sweetening since the potatoes have a lot of natural sugar already. This classic vegan sweet potato pie is silky, creamy, and naturally sweet.

This pie would be an amazing addition to your Thanksgiving table alongside some of these recipes:

• Maple Balsamic Brussel Sprouts
• Stuffed Acorn Squash with Wild Rice
• Vegan Beyond Meat Meatloaf
• Vegan Mac & Cheese

Storage

Leftover pie can be stored in the fridge for 2-3 days in an airtight container or covered in plastic wrap. The slices can also be frozen.

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FAQ

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Looking for more Vegan Pies?

• Classic Vegan Apple Pie
• Vegan Peach Pie
• Classic Vegan Pumpkin Pie
• No Bake Banana Split Pie
• Vegan Key Lime Pie

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