Vegan Sweet Potato Pie

Why You’ll Love This Recipe

This pie tastes just like the traditional version, thanks to roasted sweet potatoes, aromatic spices, and a luscious custard-like texture created with coconut milk and cornstarch. It’s easy to make, can be prepared ahead of time, and pairs beautifully with vegan whipped cream. Whether you’re vegan or not, you’ll love the creamy filling and flaky crust that make this dessert irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Coconut milk (full-fat, from a can)
• Brown sugar
• Maple syrup or agave nectar
• Coconut oil or vegan butter, melted
• Cornstarch or arrowroot powder
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Vanilla extract
• Salt
• Unbaked vegan pie crust (store-bought or homemade)

Directions

1. Preheat oven to 400°F (200°C). Place sweet potato cubes on a baking sheet and roast for 25–30 minutes until soft and caramelized. Let cool slightly.
2. Reduce oven temperature to 350°F (175°C).
3. In a food processor or blender, combine roasted sweet potatoes, coconut milk, brown sugar, maple syrup, melted coconut oil, cornstarch, vanilla, salt, and spices. Blend until smooth and creamy.
4. Pour the mixture into the unbaked vegan pie crust and smooth the top with a spatula.
5. Bake for 45–50 minutes, or until the filling is set but slightly jiggly in the center.
6. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
7. Serve chilled or at room temperature with vegan whipped cream or a sprinkle of cinnamon on top.

Servings and timing

This recipe serves 8 people.
Prep time: 15 minutes
Cook time: 50 minutes
Chill time: 4 hours
Total time: approximately 5 hours and 5 minutes

Variations

• Nutty twist: Add ¼ cup of finely chopped pecans or walnuts to the filling for extra texture.
• Gluten-free version: Use a gluten-free pie crust or make your own using almond flour.
• Low-sugar option: Replace some or all of the brown sugar with a natural sweetener like coconut sugar or stevia.
• Spice it up: Add a pinch of cloves or cardamom for a deeper spice profile.
• Mini pies: Make individual tarts using small pie shells for easy single servings.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving. This pie is best served cold or at room temperature—no reheating needed.

FAQs

Can I use canned sweet potatoes?

Yes, but roasted fresh sweet potatoes give the best flavor and texture. If using canned, make sure they’re unsweetened and drained well.

What kind of coconut milk should I use?

Use full-fat canned coconut milk for the creamiest texture. Light coconut milk will make the filling thinner.

Can I make this pie without coconut milk?

Yes, use another rich plant milk like cashew or oat milk combined with a tablespoon of vegan butter or oil for richness.

How do I know when the pie is done baking?

The filling should be mostly set with a slight jiggle in the center—it will firm up as it cools.

Can I make this pie ahead of time?

Absolutely! It tastes even better the next day once the flavors meld and the filling fully sets.

How can I make the crust extra flaky?

Brush the crust edges with a little plant-based milk before baking for a golden finish.

Is this pie nut-free?

Yes, as long as you use a nut-free crust and dairy alternatives.

Can I use pumpkin instead of sweet potato?

Definitely! Substitute an equal amount of pumpkin puree for a delicious vegan pumpkin pie variation.

Why is my filling too soft?

It may not have baked long enough or cooled fully. Let it chill for several hours to set properly.

What should I serve with vegan sweet potato pie?

It’s delicious with vegan whipped cream, coconut cream, or a drizzle of caramel sauce.

Conclusion

Vegan Sweet Potato Pie is the ultimate plant-based comfort dessert—rich, velvety, and perfectly spiced. With its creamy filling and buttery crust, it’s a show-stopping addition to any holiday table or special occasion. Simple to make, beautifully flavored, and loved by vegans and non-vegans alike, this pie proves that classic Southern desserts can be just as indulgent without the dairy or eggs.

Vegan Sweet Potato Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A silky, spiced Vegan Sweet Potato Pie made with roasted sweet potatoes, creamy coconut milk, and warm spices—all nestled in a flaky vegan crust. This dairy-free, egg-free twist on a Southern classic is comforting, flavorful, and perfect for any holiday table.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baked
• Cuisine: Southern
• Diet: Vegan

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 3/4 cup full-fat coconut milk (from a can)
• 1/2 cup brown sugar
• 2 tbsp maple syrup or agave nectar
• 2 tbsp melted coconut oil or vegan butter
• 2 tbsp cornstarch or arrowroot powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 unbaked vegan pie crust (store-bought or homemade)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C). Place sweet potato cubes on a baking sheet and roast for 25–30 minutes, until soft and caramelized. Let cool slightly.
2. Reduce oven temperature to 350°F (175°C).
3. In a blender or food processor, combine roasted sweet potatoes, coconut milk, brown sugar, maple syrup, melted coconut oil, cornstarch, vanilla, salt, and spices. Blend until smooth and creamy.
4. Pour the filling into the unbaked vegan pie crust and smooth the top with a spatula.
5. Bake for 45–50 minutes, until the filling is mostly set but slightly jiggly in the center.
6. Remove from oven and let cool completely, then refrigerate for at least 4 hours (or overnight) to firm up.
7. Serve chilled or at room temperature with vegan whipped cream or a sprinkle of cinnamon.

Notes

• Use roasted sweet potatoes for the richest flavor and smooth texture.
• Full-fat coconut milk ensures a creamy consistency; avoid light versions.
• For gluten-free, use a gluten-free pie crust.
• Chill thoroughly before slicing for clean, firm slices.
• Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Nutrition

• Serving Size: 1 slice (1/8 of pie)
• Calories: 260
• Sugar: 20g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg