Description
This Vegan Sweet Potato Pie offers a deliciously creamy, plant-based twist on the traditional Southern dessert. Made with tender sweet potatoes, rich coconut milk, and warming spices, it’s nestled in a vegan pie crust for a comforting, dairy-free, and egg-free treat perfect for holiday gatherings or anytime indulgence.
Ingredients
Scale
Crust
- 1 homemade or store-bought vegan pie crust
Filling
- 2 pounds of sweet potatoes
- 1 cup of full fat coconut milk (from a can)
- 2 tablespoons of unsalted vegan butter
- ½ cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of salt
- ¼ cup + 1 tablespoon of cornstarch
Instructions
- Prepare the pie crust: Have your vegan pie crust ready and chilled in the refrigerator to keep its shape during baking.
- Cook the sweet potatoes: Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
- Drain and mash: Drain the sweet potatoes well and transfer them to a large mixing bowl. Mash thoroughly until smooth without lumps.
- Preheat oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the pie.
- Mix filling ingredients: To the mashed sweet potatoes, add coconut milk, vegan butter, brown sugar, vanilla extract, cinnamon, pumpkin spice, ginger, nutmeg, cloves, salt, and cornstarch. Mix vigorously for about 2 minutes until everything is fully incorporated into a smooth, creamy filling.
- Assemble the pie: Slowly pour the sweet potato filling into the prepared pie crust, smoothing the top evenly.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for 50 to 60 minutes. The center should still be slightly jiggly when done, which ensures a creamy texture after cooling.
- Cool before serving: Remove the pie from the oven and let it cool at room temperature for at least 2 hours to set perfectly before slicing and serving.
Notes
- This rich and creamy vegan sweet potato pie tastes just like the Southern classic but without dairy, eggs, and optionally gluten – perfect for your Thanksgiving table!
- Ensure potatoes are drained thoroughly to avoid watery filling.
- Use full-fat coconut milk for richness; light versions may yield a less creamy texture.
- Allow ample cooling time to achieve the ideal pie consistency.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 465 kcal
- Sugar: 24 g
- Sodium: 339 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
