When I think of comfort food, this Vegan Sweet Potato Pie is one of the first desserts that comes to mind. It’s rich, creamy, and packed with cozy spices, all nestled into a flaky vegan pie crust. Sweet potatoes are the heart of this Southern classic, bringing their natural sweetness and velvety texture to the forefront.
I remember making this for a potluck where I was tasked with bringing dessert. Everyone raved about how it tasted just like the pies their grandmothers made—but with a modern, plant-based twist! The combination of cinnamon, nutmeg, and ginger fills your kitchen with a warmth that feels like a hug in dessert form.
The secret? A little cornstarch in the filling ensures a firm yet silky texture, while coconut milk adds a luscious richness. Serve it with a dollop of vegan whipped cream for a dreamy finish.
Why You Will Be Hooked?
- Velvety Texture: The sweet potato filling is ultra-smooth and creamy.
- Perfectly Spiced: A blend of cinnamon, nutmeg, and ginger creates a cozy, warming flavor.
- Nostalgic Comfort: Brings back memories of traditional sweet potato pie, but in a plant-based way.
- Holiday-Ready: Ideal for Thanksgiving, Christmas, or any festive gathering.
- Naturally Vegan: Completely dairy-free and egg-free, and it can be made gluten-free with the right crust.
Vegan Sweet Potato Pie Recipe
Equipment
- Pie pan
- Medium saucepan
- Large mixing bowl or stand mixer
- Mixer (hand or stand)
- Peeler and knife
- Cooling rack
- Aluminum foil or pie shield (optional)
Ingredients
- 1 Vegan Pie Crust*
- 1 pound sweet potatoes about 2 medium
- 3/4 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch*
- vegan whipped cream optional for serving
Instructions
- Prepare and refrigerate the uncooked vegan pie crust while making the filling.
- Preheat oven to 350°F (175°C). Peel and chop sweet potatoes, boil until fork-tender (12–15 minutes), then drain.
- Mash sweet potatoes until smooth. Add coconut milk, brown sugar, vanilla, spices, salt, and cornstarch. Beat until fully combined.
- Spread the filling evenly into the pie crust.
- Bake for 55–60 minutes. Cover crust edges with foil if browning too quickly.
- Let the pie cool on a rack for 1 hour before slicing.
- Serve with vegan whipped cream, if desired. Store leftovers in the fridge for up to 5 days.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 312kcal |
| Carbohydrates | 54g |
| Fibre | 2g |
| Fat | 10g |
| Protein | 3g |
| Sugar | 29g |
Variations for Vegan Sweet Potato Pie!
- Spice Blends
- Pumpkin Spice: Replace individual spices with 2 teaspoons of pumpkin spice mix for a classic fall flavor.
- Chai Flavor: Add 1 teaspoon of chai spice blend for a warm, aromatic twist.
- Sweetener Alternatives
- Maple Syrup: Use ¾ cup maple syrup instead of brown sugar for a natural sweetness.
- Coconut Sugar: Replace brown sugar with coconut sugar for a mild caramel flavor.
- Milk Substitutes
- Oat Milk: Substitute coconut milk with creamy oat milk for a nut-free option.
- Almond Milk: Use unsweetened almond milk for a lighter texture.
- Crust Variations
- Graham Cracker Crust: Use a vegan graham cracker crust for a crunchy, sweet base.
- Nut Crust: Create a crust using ground pecans or walnuts mixed with a little coconut oil and sugar.
- Filling Additions
- Toasted Pecans: Fold ½ cup of chopped toasted pecans into the filling for a nutty crunch.
- Orange Zest: Add 1 teaspoon of orange zest for a citrusy brightness.
- Topping Ideas
- Caramel Drizzle: Drizzle vegan caramel sauce over the pie for extra indulgence.
- Candied Pecans: Garnish with candied pecans for a decorative and flavorful touch.
- Texture Tweaks
- Silky Smooth: Blend the filling in a high-speed blender for an ultra-smooth consistency.
- Chunky Style: Leave small chunks of sweet potato for a rustic feel.
- Flavored Crust
- Cinnamon Crust: Mix 1 teaspoon of cinnamon into the pie crust dough.
- Cocoa Crust: Add 1 tablespoon of cocoa powder for a chocolatey twist.
- No-Bake Option
- Prepare the filling as described but use agar-agar or vegan gelatin as a setting agent. Chill in the fridge until set in a pre-made crust.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
