Name: Vegan Sweet Potato Pie Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups sweet potato puree (475 grams; orange sweet potatoes, boiled, skinned, and mashed); ⅔ cup canned coconut cream; ⅓ cup unsweetened soymilk; ½ cup light brown sugar (110 grams, packed); ⅓ cup granulated sugar (70 grams); ¼ cup cornstarch (40 grams); 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 prepared vegan pie crust (dairy-free, store-bought or homemade); Vegan whipped cream or dairy-free ice cream (optional, for serving)

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Introduction

This vegan sweet potato pie is a cozy, delicious twist on a classic dessert. Made with creamy sweet potato puree and warm pumpkin pie spices, it’s perfect for holiday gatherings or anytime you want a comforting treat. Plus, it’s completely dairy-free and easy to make.

A slice of pumpkin pie with three visible layers: a thin, pale beige crust at the bottom, a thick layer of smooth, orange pumpkin filling in the middle, and a top layer decorated with small golden-brown pastry leaves arranged along the edge. The slice rests on a stack of white plates, with a silver fork lying diagonally across the plates. In the background, a white pie dish holds the rest of the pie, visible but softly out of focus. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sweet potato puree (475 grams) – orange sweet potatoes, boiled, skinned, and mashed
⅔ cup canned coconut cream
⅓ cup unsweetened soymilk
½ cup light brown sugar (110 grams), packed
⅓ cup granulated sugar (70 grams)
¼ cup cornstarch (40 grams)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
1 prepared vegan pie crust (store-bought dairy-free or homemade)
Vegan whipped cream or dairy-free ice cream (optional, for serving)

Instructions

Step 1: Prepare the sweet potato puree by placing whole sweet potatoes in a large pot. Cover with water and bring to a boil. Simmer for 40-50 minutes until soft and the skin can be easily removed. Peel and mash the sweet potatoes with a potato masher until smooth.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: In a large mixing bowl, combine the sweet potato puree, coconut cream, soymilk, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Mix with an electric hand mixer or whisk until mostly smooth. Tap the bowl gently on the counter to release air bubbles.
Step 4: Pour the filling into the prepared pie crust. Smooth the surface with a spatula. Place the pie on a baking sheet and bake in the preheated oven for 75 minutes. Check at 40 minutes; if the crust edges are browning too much, tent loosely with foil.
Step 5: After baking, turn off the oven and open the door slightly to let the pie cool gradually for one hour. Then transfer the pie to the refrigerator and chill for at least 4 hours or overnight to fully set.
Step 6: Serve chilled with vegan whipped cream or dairy-free ice cream if desired. Store any leftovers in the refrigerator.

Tips & Variations

For extra depth, roast the sweet potatoes instead of boiling to enhance their natural sweetness.
Use a gluten-free vegan pie crust to accommodate dietary restrictions.
Adjust the pumpkin pie spice to your preference or substitute with cinnamon and nutmeg.
If you prefer a firmer filling, add an extra tablespoon of cornstarch.

Storage

Store leftover sweet potato pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave if desired, or enjoy chilled. Avoid freezing as it can alter the texture of the filling.

How to Serve

A clear glass bowl in the center is filled with a smooth, thick orange pumpkin mixture being blended by a hand mixer with silver beaters coated in the same orange mixture. To the upper left, there is a white pie dish with unbaked pale yellow pie dough, its edges crimped neatly. Surrounding the bowl are small white dishes, one containing brown sugar crumbs, another with a white powdery ingredient, and the third with a small amount of white liquid. The whole setup is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling overnight, which helps it set perfectly and develop flavors.

What can I use instead of coconut cream?

You can substitute coconut cream with full-fat canned coconut milk by chilling it and scooping off the thickened cream. Alternatively, use a non-dairy cream like cashew cream for a similar richness.