Print

Vegan Sweet Potato Pie

Print 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.

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)

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

Find it online: https://thefamilycooking.com/vegan-sweet-potato-pie/