Recipe Vegan Sweet Potato Pie That Everyone Will Love

Sweet potato pie has long been a beloved dessert, especially in Southern cuisine, celebrated for its rich, creamy texture and naturally sweet flavor. But what if you’re following a vegan lifestyle or simply want to try a plant-based twist on this classic?

Our vegan sweet potato pie recipe brings all the comforting warmth and spice of traditional sweet potato pie without using any animal products. It’s perfectly creamy, subtly spiced, and features a flaky, homemade crust that’s completely vegan-friendly.

This pie is not only a fantastic holiday dessert but also a delicious treat you can enjoy any time of year. Whether you’re vegan, lactose-intolerant, or just looking to explore new flavors, this recipe is easy to follow and uses wholesome ingredients.

Plus, it’s a wonderful way to showcase the versatility of sweet potatoes in your kitchen!

Why You’ll Love This Recipe

This vegan sweet potato pie recipe stands out because it balances authentic, traditional flavors with simple, plant-based ingredients. The natural sweetness of the sweet potatoes shines through, enhanced by warm spices like cinnamon and nutmeg.

Using coconut milk and maple syrup gives it a subtle richness and depth without any dairy.

Another reason to love this pie is the flaky vegan crust, which uses coconut oil for that perfect buttery texture. It’s easy to make from scratch, so you’ll never want to buy pre-made crusts again.

This recipe is also free from refined sugar and eggs, making it a healthier alternative that everyone can enjoy.

Lastly, this pie stores well and even tastes better the next day, making it ideal for prepping ahead of holiday dinners or special occasions.

Ingredients

• For the crust:
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 6 tablespoons coconut oil, solid
• 4-6 tablespoons ice water
• For the filling:
• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• ¾ cup full-fat coconut milk
• ½ cup pure maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Equipment

• Mixing bowls (large and medium)
• 9-inch pie dish
• Rolling pin
• Potato masher or fork
• Measuring cups and spoons
• Whisk
• Spatula
• Oven
• Cooling rack

Instructions

1. Prepare the crust: In a large mixing bowl, whisk together the flour and salt. Add the solid coconut oil and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Add ice water: Gradually add 4 tablespoons of ice water, mixing gently until the dough starts to come together. If it’s too dry, add the remaining 2 tablespoons one at a time. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Cook and mash sweet potatoes: Peel and dice 2 medium sweet potatoes, then boil or steam until tender (about 15-20 minutes). Mash thoroughly until smooth. Let cool slightly.
4. Make the filling: In a medium bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, cornstarch, and all spices—cinnamon, nutmeg, ginger, salt—and vanilla extract. Whisk until smooth and well combined.
5. Roll out the crust: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to the pie dish, pressing it into the edges. Trim any excess dough and crimp the edges as desired.
6. Pour the filling: Pour the sweet potato filling into the prepared pie crust, spreading evenly with a spatula.
7. Bake: Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden. To check doneness, insert a knife near the center; it should come out clean.
8. Cool and serve: Let the pie cool on a wire rack for at least 2 hours. This helps the filling firm up. Serve at room temperature or chilled.

Tips & Variations

Tip: To speed up cooking sweet potatoes, you can microwave them whole for 5-7 minutes until soft, then peel and mash.

For a nutty twist, try adding ½ cup chopped pecans or walnuts on top of the filling before baking.

You can swap the coconut milk for almond or oat milk, but coconut milk gives the creamiest texture.

For extra spice, add a pinch of ground cloves or allspice to the filling mix.

If you want a gluten-free crust, substitute the all-purpose flour with a gluten-free blend following the same method.

Nutrition Facts

Serving Suggestions

This vegan sweet potato pie pairs beautifully with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream. For a festive touch, sprinkle some toasted pecans or a dusting of cinnamon on top before serving.

It also complements warm beverages like spiced chai tea or rich coffee. If you’re hosting a holiday gathering, serve alongside other plant-based dishes like the Peruvian Vegetable Recipes for Flavorful Healthy Meals or finish off the meal with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.

Conclusion

This vegan sweet potato pie is a delightful way to enjoy a classic dessert with a plant-based twist. It’s rich, creamy, and perfectly spiced, offering all the warmth you expect from a traditional sweet potato pie.

Best of all, it’s made with wholesome ingredients that nourish and satisfy without compromising on flavor.

Whether you’re making it for a holiday feast or a cozy weekend treat, this pie is sure to impress both vegans and non-vegans alike. Don’t forget to check out other delicious vegan recipes on our site like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to keep your meals exciting and flavorful all year round.

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