This classic vegan sweet potato pie is SUPER creamy and full of rich, caramelly flavor. This vegan pie recipe is complete with a dairy-free flakey crust. Topped off with coconut whipped cream and a dash of cinnamon, this vegan sweet potato pie is the perfect holiday or Thanksgiving dessert.
Like many others who grew up in the US’s Southern states, sweet potatoes are a staple ingredient in my house. Prior to going vegan, I remember going to the farmer’s market every Saturday with my mom to pick out mini sweet potato pies to bring home and snack on. After going vegan I could no longer buy these cute little pies from the farmer’s market. 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.
the sweet potato pie crust
This recipe uses my homemade vegan pie crust. This vegan pie crust is super flakey, 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. You could also use a store-bought vegan crust if you’d like.
This recipe doesn’t require any pre-baking or blind baking of the pie crust. All you need to do to prep the crust is roll it out into about a 12-inch diameter circle, about 1/8 inch to 1/4 inch thick. Then gently lay it into a 9 in pie pan and poke a few holes into the bottom. This will help the crust from getting soggy during baking.
the sweet potato filling
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 375 for about an hour.
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. Once your sweet potatoes are baked, you can remove the skins and pop them in the food processor with the other filling ingredients.
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.
I topped my pie off with some cute leaf-shaped pie crust, but this is optional of course! If you’d like to make little leaves to go on top, you can roll out any leftover crust dough you have to be about 1/4 inch thick. Then with a knife, you can cut out leaves about 1 inch long. With the edge of a fork, press into the middle of the leaf to create the veining. You can then place the leaves in a radial pattern on the outer edge of the top of the pie.
vegan sweet potato pie
I feel like 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.
The sweet potato pie has deep roots in the South since sweet potatoes were a common crop in the southern states, and the sweet potato pie is still a popular dish throughout the South.
This classic vegan sweet potato pie is silky, creamy, and naturally sweet. Plus it requires minimal ingredients, making it a traditional comfort food in many homes.
sweet potato faq
This vegan pie filling is thickened with cornstarch. The pie will completely set up after cooling at room temperature for about 3 hours.
The ones I’ve used before are by Simple Truth (Kroger’s in-house brand). A lot of grocery store in-house branded crusts may be accidentally vegan. Marie Callendar’s Deep Dish crust is also accidentally vegan. Be sure to watch out for sneaky non-vegan ingredients like lard (most Pillsbury crusts use this). Peta also has this article with a few more accidentally vegan pie crusts you can find at most grocery stores.
If you can’t find any pie crust that is vegan, you could also use puff pastry. Pepperidge Farm’s Puff Pastry is accidentally vegan and should be available at most grocery stores.
Yes, sweet potato pie can be made without eggs. This recipe in particular uses cornstarch to help thicken the pie filling. You could also substitute in a vegan egg replacer. A lot of storebought egg replacers are blends of different types of starches.
Looking for more delicious desserts, check out these recipes!
- Classic Vegan Apple Pie
- Vegan Peach Pie
- Vegan Pumpkin & Cream Cheese Danish
- French Toast Casserole
- Vegan Monkey Bread
- Gingerbread Yeast Donuts
- White Chocolate & Pumpkin Spice Pretzels
Did you make this recipe? I’d love to know! Leave a rating and comment below!
Classic Vegan Sweet Potato Pie
This classic vegan sweet potato pie is super creamy and full of rich, caramelly flavor. This dairy free and eggless pie is the perfect easy dessert for the holidays, Thanksgiving, Christmas, or any fall occasion.
Ingredients
Crust
Filling
- 2 cups baked sweet potato, with skin removed
- ¼ cup non-dairy milk, coconut milk
- 1 ½ tbsp vegan egg replacer, mixed with 5 tbsp water
- 2 tbsp cornstarch
- ⅓ cup maple syrup
- ½ cup of coconut sugar
- 1 tbsp cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground clove
- 1 tsp vanilla extract
- Pinch of salt
Toppings
- Vegan egg wash, 1 tbsp melted vegan butter mixed with 1 tbsp non-dairy milk
- Cinnamon , for topping
- Coconut whip, for topping
Instructions
- Preheat the oven to 400 F.
- In a food processor, combine the sweet potato, non-dairy milk, vegan egg replacer, cornstarch, maple syrup, sugar, vanilla extract, and spices. Pulse until all the ingredients are well combined, and the mixture is smooth.
- Grease a 9-inch pie pan with vegan butter, cooking spray, or oil.
- Roll out the crust dough in a 12-inch diameter circle (about ¼- ⅛ inch thick). Place into the pie pan, gently pressing it to the bottoms and sides. Poke a few holes in the bottom of the pan with a fork.
- Transfer the sweet potato mixture into the pie pan, smoothing the top with a spatula.
- (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. Place the dough leaves on the top of the sweet potato mixture in a radial pattern along the outer edge.
- Crimp the edge of the crust with your fingers or a fork. Brush the vegan egg wash on any exposed crust.
- Bake covered with aluminum foil for 15 minutes at 400 degrees F.
- Reduce the heat to 350F and bake for another 20 minutes. Remove aluminum foil and bake for 5-10 more minutes until the top is golden brown.
- Let the pie cool completely before serving. The pie will set up completely after cooling for 3 or 4 hours at room temperature, or for a few hours in the fridge.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 370Total Fat: 13gProtein: 6g
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