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The baked sweet potato pie cooling on a wire rack for an hour before slicing. A dollop of vegan whipped cream sits beside a slice of pie on a dessert plate, ready to serve

Vegan Sweet Potato Pie Recipe

This luscious vegan sweet potato pie combines creamy sweet potatoes, warm spices, and a flaky crust for the perfect comforting dessert. A crowd-pleaser for holiday tables or any occasion!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 312
Ingredients Equipment Method

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

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)

Method
 

  1. Prepare and refrigerate the uncooked vegan pie crust while making the filling.
    A 9-inch unbaked vegan pie crust resting in a pie pan, ready to be filled. The edges are crimped neatly, and the crust is chilling in the refrigerator.
  2. Preheat oven to 350°F (175°C). Peel and chop sweet potatoes, boil until fork-tender (12–15 minutes), then drain.
    A pot of boiling water with sweet potato chunks cooking until fork-tender, around 12-15 minutes. A slotted spoon is used to lift a piece to check doneness.
  3. Mash sweet potatoes until smooth. Add coconut milk, brown sugar, vanilla, spices, salt, and cornstarch. Beat until fully combined.
    Mashed sweet potatoes in a large mixing bowl, smooth and creamy with a hand mixer blending in coconut milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, salt, and cornstarch.
  4. Spread the filling evenly into the pie crust.
    The smooth sweet potato filling being spread evenly into the uncooked vegan pie crust using a spatula. The pie crust is nestled in a pie pan, ready for the oven.
  5. Bake for 55–60 minutes. Cover crust edges with foil if browning too quickly.
    The sweet potato pie baking in the oven at 350°F (175°C). The crust is golden, and a piece of aluminum foil shields the edges to prevent over-browning
  6. Let the pie cool on a rack for 1 hour before slicing.
  7. Serve with vegan whipped cream, if desired. Store leftovers in the fridge for up to 5 days.
    The baked sweet potato pie cooling on a wire rack for an hour before slicing. A dollop of vegan whipped cream sits beside a slice of pie on a dessert plate, ready to serve