Easy Vegan Sweet Potato Pie
This Easy Vegan Sweet Potato Pie is an absolute breeze to make and tastes even better than the original – you'd never guess it's vegan! This pie filling is made in a blender to make it extra creamy and super easy to make. This velvety sweet potato pie is insanely delicious and perfect for Thanksgiving or any holiday dessert.
Servings: 9" pie (6 - 8 servings)
- 1 3/4 cups (2 large potatoes) mashed sweet potato see instructions for cooking method)
- 3/4 cup(s) full-fat coconut milk (the kind in a can, see notes for substitutions)
- 1/2 cup(s) brown sugar
- 1/4 cup(s) cornstarch
- 1/4 cup(s) maple syrup
- 1 teaspoon(s) vanilla extract
- 3/4 teaspoon(s) cinnamon
- 1/2 teaspoon(s) nutmeg
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) ground cloves
- 1 vegan pie crust homemade or store-bought (gluten-free if preferred)
- vegan whipped cream (optional)
To Roast the Sweet Potatoes:
- Preheat your oven to 425℉ (220℃).
- Pierce each sweet potato all over with a fork. Place on a baking sheet, and then bake for about 1 hour, until the potatoes are tender all the way through when pierced with a knife. Remove from the oven and let cool enough to handle.
- Slice the potatoes in half then scoop out and mash the flesh (discard the skins). Measure 1 3/4 cups of mashed potato. Save any remaining potato for another meal.
To Make the Sweet Potato Pie:
- Preheat your oven to 350°F (180°C). Get your unbaked 9" pie crust ready Don't prebake the crust; it'll bake in the oven along with the filling. Baking it ahead of time could lead to burning, so keep it unbaked until it's time to work its magic in the oven.
- Blender method: To a blender or food processor add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Bowl method: Make sure the potato is mashed very well so that it is smooth and creamy. To a large bowl add the 1 3/4 cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Whisk well until thoroughly combined.
- Pour the sweet potato mixture into the pie crust. Use a spatula to spread the filling evenly and smooth out the top.
- Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wet. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with vegan whipped cream.
Sweet Potatoes: You can roast the sweet potatoes up to 3 days in advance if you like. I highly recommend roasting the potatoes instead of boiling them, as roasting them enhances their flavor and sweetness. You can use canned sweet potato in a pinch, but freshly roasted is best. Coconut milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious! Coconut milk substitute: if you cannot use coconut milk, use a vegan culinary cream or other rich creamy plant-based milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious. Storage/ Freezing: The pie will keep fresh in the fridge for 3 - 4 days. To freeze, wrap the pie tightly in plastic wrap and place in a freezer bag. it can be frozen for up to 3 months.
Serving: 1 serving (recipe makes 8 servings) | Calories: 405kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 249mg | Potassium: 406mg | Fiber: 3g | Sugar: 24g | Vitamin A: 11772IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 7mg