This Easy Vegan Sweet Potato Pie is an absolute breeze to make and tastes even better than the original – you’d never guess it’s vegan! This pie filling is made in a blender to make it extra creamy and super easy to make. This velvety sweet potato pie is insanely delicious and perfect for Thanksgiving or any holiday dessert.
Finally, it’s here! After years of requests, I’m sharing my coveted Easy Vegan Sweet Potato Pie recipe. Lightly adapted from my renowned Easy Vegan Pumpkin Pie, and tweaked to perfection, this pie is a total crowd-pleaser!
This vegan sweet potato pie is super creamy and rich, sweet, yet perfectly balanced, and absolutely delicious! It’s easy to make and unlike traditional sweet potato pie, it’s dairy-free and egg-free. Instead of eggs, I use cornstarch which helps the pie set and firm up. And instead of cream or milk, in this recipe, I use full-fat coconut milk (the kind in a can) you won’t taste coconut at all in the finished pie. This creates a super rich, creamy, mouthwatering pie that’ll have everyone clamoring for seconds. This pie can also be made gluten-free, the filling is already gluten-free, so just use a gluten-free vegan pie crust, and you’re good to go.
This pie is so tasty, that no one will know it’s vegan. It’s the perfect pie recipe to share at your Thanksgiving or Christmas celebration, or just if you just want to satisfy a pie craving. This Vegan Sweet Potato Pie is your go-to for a deliciously easy, crowd-pleasing dessert. Your taste buds are in for a treat!
Common Questions:
What’s the Difference Between Pumpkin Pie and Sweet Potato Pie:
The main difference lies in the base ingredient – one uses pumpkin, and the other, sweet potatoes. Sweet potato pie has a richer, slightly firmer, creamier texture and a distinct sweet potato flavor.
Does Sweet Potato Pie Contain Eggs?
Nope, not in this vegan version! My recipe skips the eggs and opts instead for cornstarch which helps the pie set while keeping it’s creamy consistency.
Does Sweet Potato Pie Contain Dairy?
Not a bit! This sweet potato pie is dairy-free. Full-fat coconut milk steps in to create the luscious, creamy filling. (Don’t worry, you can’t taste the coconut).
Are Sweet Potatoes the Same as Yams?
Sweet potatoes and yams are different. While the taste is somewhat similar, yams are starchier and less sweet than sweet potatoes. Sweet potatoes have a sweeter, more moist, orange flesh.
Are Pie Crusts Vegan?
Traditional pie crusts often contain butter, making them non-vegan. In this recipe I used my vegan all-butter flaky pie crust recipe. Or you can use a store-bought crust, many of them are vegan-friendly, just check the ingredients.
Can sweet potato pies be made gluten-free?
Yes! Simply use a gluten-free pie crust. The filling is already gluten-free.
What Are the Ingredients in vegan sweet potato pie?
Sweet potatoes, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, ground cloves, and salt. All baked in flaky pie crust. For the sweetener I use both brown sugar and maple syrup for their rich delicious tastes. I highly recommend roasting your own sweet potatoes for the best flavor, but in a pinch canned sweet potato puree will also work. This pie is nut-free, and can be made gluten-free.
How to Make Easy Vegan Sweet Potato Pie:
To Roast the Sweet Potatoes: Preheat your oven to 425℉ (220℃).
Pierce each sweet potato all over with a fork. Place on a baking sheet, and then bake for about 1 hour, until the sweet potatoes are tender all the way through when pierced with a knife. Remove from the oven and let cool enough to handle.
Slice the sweet potatoes in half then scoop out and mash the flesh (discard the peel). Measure 1 ¾ cups of mashed sweet potato. Save any remaining sweet potato for another meal.
To Make the Sweet Potato Pie: Preheat your oven to 350°F (180°C).
Get your unbaked 9″ pie crust ready. Line a pie pan with your dough.
Don’t pre-bake the crust; it’ll bake in the oven along with the filling. Baking it ahead of time could lead to burning, so keep it unbaked until it’s time to work its magic in the oven.
Blender method: To a blender or food processor, add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Bowl method: Make sure the sweet potato is mashed very well so that it is smooth and creamy. To a large bowl add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Whisk well until thoroughly combined.
Pour the sweet potato pie filling into the pie crust. Use a spatula to spread the filling evenly and smooth out the top.
Bake for 60 minutes.
When you remove it from the oven, the edges will be slightly cracked and the middle will still look wet. Let cool at room temperature, and then chill uncovered in the refrigerator for a minimum of 4 hours or overnight until completely set. Serve plain or with vegan whipped cream, (I like homemade whipped coconut cream).
Storage/ Freezing: The pie will keep fresh in the fridge for 3 – 4 days. To freeze, wrap the pie tightly in plastic wrap and place in a freezer bag or wrap in foil. it can be frozen for up to 3 months.
This easy vegan sweet potato pie is…
- creamy, full of warming spices, and insanely delicious
- easy to make (and even easier to eat)
- the best sweet potato pie ever (vegan or not)
What to serve with sweet potato pie:
Homemade Coconut Whipped Cream
Easy Vegan Marshmallow Fluff
Vegan Vanilla Ice Cream
The Best Vegan Apple Pie
Easy Vegan Pecan Pie
Vegan Sugar Cream Pie
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Sweet Potato Pie
This Easy Vegan Sweet Potato Pie is an absolute breeze to make and tastes even better than the original – you’d never guess it’s vegan! This pie filling is made in a blender to make it extra creamy and super easy to make. This velvety sweet potato pie is insanely delicious and perfect for Thanksgiving or any holiday dessert.
Servings: 9″ pie (6 – 8 servings)
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Instructions
To Roast the Sweet Potatoes:
-
Preheat your oven to 425℉ (220℃).
-
Pierce each sweet potato all over with a fork. Place on a baking sheet, and then bake for about 1 hour, until the potatoes are tender all the way through when pierced with a knife. Remove from the oven and let cool enough to handle.
-
Slice the potatoes in half then scoop out and mash the flesh (discard the skins). Measure 1 ¾ cups of mashed potato. Save any remaining potato for another meal.
To Make the Sweet Potato Pie:
-
Preheat your oven to 350°F (180°C). Get your unbaked 9″ pie crust ready Don’t prebake the crust; it’ll bake in the oven along with the filling. Baking it ahead of time could lead to burning, so keep it unbaked until it’s time to work its magic in the oven.
-
Blender method: To a blender or food processor add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Bowl method: Make sure the potato is mashed very well so that it is smooth and creamy. To a large bowl add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Whisk well until thoroughly combined.
-
Pour the sweet potato mixture into the pie crust. Use a spatula to spread the filling evenly and smooth out the top.
-
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wet. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with vegan whipped cream.
Notes
Coconut milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious!
Coconut milk substitute: if you cannot use coconut milk, use a vegan culinary cream or other rich creamy plant-based milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
Storage/ Freezing: The pie will keep fresh in the fridge for 3 – 4 days. To freeze, wrap the pie tightly in plastic wrap and place in a freezer bag. it can be frozen for up to 3 months.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 405kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 249mg | Potassium: 406mg | Fiber: 3g | Sugar: 24g | Vitamin A: 11772IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 7mg