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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
Course Dessert
Cuisine American
Servings 8
Calories 312 kcal

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.
    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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
    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